Teardrops n Tiny Travel Trailers

Made a simple chocolate pecan skillet brownie in the Field #8 cast iron skillet. We make this in the Dutch oven when we are camping.

Recipe:

1/2 cup (1 stick) unsalted butter, melted, plus more for greasing skillet
1 cup white sugar
1/4 cup unsweetened cocoa powder (use a really good brand. I used Ghirardelli 100% premium cocoa powder)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs, at room temp
1 cup all-purpose flour
1 cup chocolate chips, chunks or nuts, plus more for topping

Preheat the oven to 350°F. Grease a 10-inch skillet with butter.

In a large bowl, whisk together the melted butter, sugar, cocoa powder, vanilla and salt.

Add the eggs one at a time, whisking between each addition.

Fold in the flour and chocolate chips just until the flour is combined.

Transfer the batter into the greased skillet, smoothing it into an even layer. Sprinkle additional chocolate chips on top.

Bake for 30 to 34 minutes until the center is just set.

Remove the skillet from the oven.

Allow to cool 5 minutes and turn out onto cooling rack. Serve or allow to cool fully and serve later.








Lunch can't come quick enough this has been sitting on my desk taunting me!

That looks like it doesn't suck even one tiny bit!

dirtsailor2003, rest assured this recipe is on it's way around the world(literally)

those pics sold me right out off the bat ;-)

THANKS

sw