Anna Bakes Skillet Brownies with a Junior Chef Showdown Champion! | BAKING DAY
Anna Bakes Skillet Brownies with a Junior Chef Showdown Champion! Audrey joins Anna as they both try out Anna's amazing Gooey Skillet Brownie recipe from her latest book Baking Day with Anna Olson. You can check out the recipe below!
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Recipe
Serves 8 to 12 (Makes one 9-inch/23 cm brownie)
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Ingredients
½ cup (115 g) unsalted butter
4 oz (120 g) dark couverture/baking chocolate, chopped
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
⅓ cup (50 g) all-purpose flour
¼ cup (30 g) cocoa powder
½ tsp fine salt
¼ tsp baking powder
1½ cups (375 mL) coarsely chopped sweet treats, such as cookies, candies, chocolate
bars, chocolate chips, etc.
10 to 12 large marshmallows, cut in half
Warm chocolate fudge sauce and/or butterscotch sauce, for serving
Vanilla ice cream, for serving
Directions
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) skillet or round baking
pan well.
2. Melt the butter and chocolate together in a small saucepan over low heat, stirring
constantly until smooth (or melt the two together in the microwave, stirring every 10
seconds). Transfer to a large bowl.
3. Whisk in the sugar, followed by the eggs one at a time, and the vanilla. Sift in the
flour, cocoa powder, salt and baking powder and add all at once, stirring until blended.
Stir in 1 cup (250 mL) of the sweet treats and then scrape into the skillet or pan,
spreading to level it.
4. Bake the brownie for 20 to 25 minutes, until the edges lift up and the top of the
brownie loses its shine. Remove the brownie from the oven and increase the heat to
400°F (200°C). Arrange the marshmallows and remaining ½ cup (125 mL) of sweet
treats on top of the brownie and return to the oven for about 5 minutes to brown the
marshmallows.
5. Let the brownie cool in the pan on a rack for 15 minutes before drizzling with warm
fudge and/or butterscotch sauce and spooning into bowls to serve with a scoop of ice
cream. While best served warm, these brownies can be cooled in the pan (do not top
with sauce), cut into squares and stored in an airtight container at room temperature for
up to 3 days.
From Baking Day with Anna Olson, Appetite by Random House, 2020
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
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#BakingDay #AnnaOlson #OhYum
Subscribe for more video recipes: http://goo.gl/MJV4af
Please check out our sponsors!
Libman https://www.facebook.com/LibmanCanada/
Penguin Random House https://www.penguinrandomhouse.ca/cook
Recipe
Serves 8 to 12 (Makes one 9-inch/23 cm brownie)
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Ingredients
½ cup (115 g) unsalted butter
4 oz (120 g) dark couverture/baking chocolate, chopped
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
⅓ cup (50 g) all-purpose flour
¼ cup (30 g) cocoa powder
½ tsp fine salt
¼ tsp baking powder
1½ cups (375 mL) coarsely chopped sweet treats, such as cookies, candies, chocolate
bars, chocolate chips, etc.
10 to 12 large marshmallows, cut in half
Warm chocolate fudge sauce and/or butterscotch sauce, for serving
Vanilla ice cream, for serving
Directions
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) skillet or round baking
pan well.
2. Melt the butter and chocolate together in a small saucepan over low heat, stirring
constantly until smooth (or melt the two together in the microwave, stirring every 10
seconds). Transfer to a large bowl.
3. Whisk in the sugar, followed by the eggs one at a time, and the vanilla. Sift in the
flour, cocoa powder, salt and baking powder and add all at once, stirring until blended.
Stir in 1 cup (250 mL) of the sweet treats and then scrape into the skillet or pan,
spreading to level it.
4. Bake the brownie for 20 to 25 minutes, until the edges lift up and the top of the
brownie loses its shine. Remove the brownie from the oven and increase the heat to
400°F (200°C). Arrange the marshmallows and remaining ½ cup (125 mL) of sweet
treats on top of the brownie and return to the oven for about 5 minutes to brown the
marshmallows.
5. Let the brownie cool in the pan on a rack for 15 minutes before drizzling with warm
fudge and/or butterscotch sauce and spooning into bowls to serve with a scoop of ice
cream. While best served warm, these brownies can be cooled in the pan (do not top
with sauce), cut into squares and stored in an airtight container at room temperature for
up to 3 days.
From Baking Day with Anna Olson, Appetite by Random House, 2020
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#BakingDay #AnnaOlson #OhYum
