Dark Chocolate and Blackberry Skillet Brownies

Kristin | September 14, 2017

With fall around the corner we’re looking forward to cooler weather and our comfort food favorites. There's nothing more comforting than a warm, ooey gooey fudge brownie. And when it's filled with fresh, juicy blackberries? Now that's the BEST way to welcome fall. 

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This dark chocolate and blackberry skillet brownie is just SO good! The Guittard cocoa rouge paired with blackberries makes for uber rich and moist brownies. Top this baby with a couple of scoops of vanilla bean ice cream and you've got happiness in a cast iron skillet. As they cook, these blackberries break down into a warm and gooey sauce that acts like a sweet syrup oozing on the ice cream. You guys- I can't get over how good this was. Can you tell?

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If you feel like sharing, use a large cast iron skillet and you'll have enough for the whole family. If you're like me and love those crispy edges you usually find at the edges of a brownie pan, try cooking these in mini skillets! You'll have the perfect portion size and a glorious ring of crispy chocolatey goodness. How do you think you'll top your skillet brownie? Would you add pecans or walnuts? Let us know what your favorite brownie mix-ins are in the comments below!

Ingredients

  • ½ cup Guittard cocoa rouge (get unsweetened dark chocolate cocoa powder if you can’t find exact brand) **it is an extra dark cocoa powder that makes for uber rich and moist brownies!

  • ½ cup all purpose flour

  • 1 ½ cup sugar

  • 2 pinch salt

  • 1 ¼ stick butter (10 T), melted

  • 1 tsp vanilla

  • 3 eggs, whisked together

  • 1 cup lightly chopped blackberries

  • 3 cups California Giant blackberries, halved + ½ cup sugar for garnish

Instructions

  • Preheat cast iron skillet in a 350 degree oven

  • In a large mixing bowl, stir together the cocoa rouge, flour, sugar, and salt until well combined

  • Add melted butter, vanilla, and eggs.  Stir till no clumps are left and well combined.

  • Stir in chopped blackberries

  • Remove skillet from oven and quickly and evenly spread the brownie batter.

  • Return to oven and bake for 30 minutes or until a toothpick comes out clean.

  • While brownies are baking, gently toss halved blackberries together with ½ cup sugar and let marinate, stirring occasionally.

  • Once brownies have cooled slightly, cut a slice from the skillet and top with vanilla ice cream and macerated blackberries!

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Kristin

Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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