Chocolate Truffle Skillet Brownies
Not only cute, but totally decedant with rich layers of chocolate. I mean truffles baked in a skillet brownie? They are perfect.
Make the truffles ahead of time. Quickly mix the batter together and bake. Serve it tableside with all the extra toppings you love. I love it on it’s own – I mean truffles really don’t need anythig else!
Delish.
Serve table side!
I love bringing the cast iron skillets to the table.
Serve it family style, along with a large scoop to help portion it out and ice cream or cream!
They visually are a show stopper and so fun for a Friday night with your family or at your next dinner party.
Cast Iron love.
When the pan heats up, it cooked everything in it evenly. Yes the edges get a bit crispier but basically the whole brownie has the same consistency – SO everyone gets a piece of gooey-ness!
Don’t worry if you don’t have the 6 inch size of cast iron pan. Use a large 10-12 inch one. The baking time wil vary but the taste won’t.
Other delicious chocolate recipes to try.
Chocolate Truffle Skillet Brownies
- Total Time: 2 hours 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
Truffles
- 1/3 cup heavy cream
- 8 oz. dark chocolate, chopped
- 2 tablespoons butter
- 1 pinch salt
Brownies
- 1/2 cup coconut oil
- 4 oz. dark chocolate, chopped
- 1/4 cup cacoa powder
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- 1 cup brown sugar, packed
- 3/4 cup gluten free flour blend
- 1/2 teaspoon sea salt
- 1/2 cup semi sweet chocolate chips
Instructions
- To make the truffles, heat the cream up over low heat in a small saucepan. Place the chopped chocolate, butter and salt in a medium mixing bowl. When the cream starts to steam and you see small bubbles, pour the cream over the chocolate and let sit 5 minutes.
- Using a rubber spatula or wooden spoon, mix together the chocolate and cream mixture until completely combine. Place the bowl in your refrigerator until the chocolate is solid about 2-4 hours.
- When the truffles are hard, preheat your oven to 300F.
- Heat the coconut oil and dark chocolate up in a microwave or over the stove top (over very low heat), until everything is melted and combine. Stir in the cacoa powder and vanilla extract. Let sit until room temperature (about 10 minutes).
- Mix in the eggs and brown sugar. Fold in the flour, salt and chocolate chips.
- Spray or butter your cast iron pan(s), liberally. Add the batter into the pan and spread out so that it is even.
- Using a teaspoon cookie/ice cream scoop, spoon the truffle mixture into small rounds. Place the rounds in the brownies pans (use as much as you want).
- Bake the brownies for 14-30 minutes, depending on the size of your pan. Remove from the oven a few minutes before it is completely set and baked (as it will continue to bake when it’s out of the oven). Let sit for a few minutes. Scoop out with a spoon and serve alone or with ice cream.
Notes
Make sure you make the truffles first – in the morning, maybe. Do not freeze the truffle mixture. Refrigerator works best.
If using a microwave to melt the oil and chocolate together, use 20 second increments and stir after each one, until it is fully melted and combine.
- Prep Time: 120
- Cook Time: 25
- Category: chocolate
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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