Today we’re baking up a delicious homemade dessert that is perfect for chilly winter nights. This Double Chocolate Brownie Skillet is rich, gooey and so comforting. I served this with homemade ice cream and lashings of my favourite luscious chocolate fudge sauce.

When I started baking almost 10 years ago now, I used to completely ignore recipe instructions to preheat the oven. I had no idea what mise en place was. I’d never bring my butter or eggs to room temperature before baking a cake. I hardly ever measured dry ingredients accurately. I barely ever read a recipe all the way through. More than once I had to run to the supermarket in the middle of baking, because I forgot an ingredient. I was often so eager to start baking that I didn’t take these steps…

I am totally cringing as I tell you this. Who knew that all these weird instructions in the recipe were there for a reason. I started to research what those reasons actually were. Through practice (hundreds of cakes and cookies over the years) and some serious baking fails, I learned my lessons. I’ve (mostly) ditched these bad habits!

But, I’m still learning all the time! Until recently I had no idea there was a difference between baking chocolate and ‘eating’ chocolate. I always use quality chocolate that I’d be happy to nibble on in my cooking. However, specialty baking chocolate has been formulated with heating, melting and pouring in mind. And while normal chocolate obviously tastes good, it sometimes doesn’t pass the test for baking. Nestlé is re-launching their new and improved Bakers’ Choice products and I was invited to test them out in a fun baking challenge.

The range includes products I was already familiar with and use often – Cocoa Powder and Choc Bits – my go to for chocolate chip cookies because they hold their shape when baked. But there are also Chocolate Chunks that can be melted and poured on top of slices. Plus Chocolate Melts that melt beautifully and set hard and glossy. No need to temper or even refrigerate your chocolate. Tempering chocolate scares me, so I call this a win!

To road test the new products, I decided to make some individual Double Chocolate Brownie Skillets with homemade no churn chocolate chilli ice cream (already sitting in the freezer). A quick and easy hot fudge sauce takes this to pure decadence. The brownie has a mixture of milk and dark chocolate chunks, with white chocolate chips stirred in and sprinkled on top.

I have to admit, I had to have a bit of a think about what I was going to do in each step of the recipe to make sure I picked the perfect product for the job. If you’re unsure, just know that the most versatile of the bunch is the Chocolate Chunks. They melt wonderfully AND taste good as they are, perfect for stirring into brownies, cookies or muffins.

I might only ever bake brownies in skillets from now on. I love how the edges get crispy while the middle remains gooey and molten. Underbaking slightly is highly encouraged with brownies like this. Generously scoop the ice cream and drizzle fudge sauce on top and dig straight in with a spoon.

They look so cute as individual servings in these mini cast iron skillets. These brownies are a blank canvas! You could of course add your favourite nuts, chopped up candy bars or a swig of your favourite booze. I just love the contrast of white and dark chocolate.

For the hot fudge sauce I used the dark chocolate Melts. You can see that perfect drizzle consistency when it’s warm, and then it sets just slightly once it hits the ice cream. I would usually use a high quality chocolate to make this sauce since it’s the dominant flavour. I’m happy to report that it tasted amazing! Since the recipe makes a little more than you need, I also tested how well it re-warms in the microwave later on and it was perfect.

Thank you again to Nestlé for letting me test out these new products and create something delicious with them. I am looking forward to using the products in my every day baking! I think the Melts would be excellent to make Sprinkle Bark!

This is not a sponsored post, but all Nestlé products were gifted to me. All opinions are my own.

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Double Chocolate Brownie Skillet with Hot Fudge Sauce

Rich, gooey, and loaded with chocolate, these double chocolate brownie skillets are served warm with a drizzle of luscious homemade hot fudge sauce. Your ultimate winter dessert indulgence!

Course Dessert

Keyword Chocolate, Dessert, Winter

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 2

Ingredients

Brownie Skillet (adapted from Ina Garten)

• 60 g unsalted butter
• 60 g milk chocolate chunks
• 20 g dark chocolate chunks
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup white sugar
• 2 tablespoons plain flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup white chocolate bits
• Ice Cream, to serve

Hot Fudge Sauce

• 90 ml thickened cream
• 100 g Nestlé Dark Chocolate Chunks
• 25 g brown sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 180°C (350°F). Melt the butter, milk and dark chocolate chunks chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
2. In a medium bowl, sift together the flour, the baking powder and salt and add to the chocolate mixture. Add 1/4 cup of chocolate chips and stir through to distribute evenly. Spoon the mixture between the mini cast iron skillets and place them on a sheet pan. Scatter the remaining chocolate chips over the top. Bake for 20-25 minutes.
3. In the meantime, make the Hot Fudge Sauce. Place ingredients into a heatproof bowl set over a saucepan of simmering water. Stir with a metal or wooden spoon until chocolate is almost melted. Remove the bowl from the heat and continue to stir until chocolate melts. Serve warm or transfer to a clean airtight jar or container. Store in the fridge for 3-4 weeks.
4. Serve brownie skillets warm with a scoop of ice cream and hot fudge sauce on top.