You can’t go wrong with cocoa powder and chocolate.
I’m not gonna pretend these are low fat or low sugar, or some kind of “healthy” brownie. But if you’re wanting the ultimate chocolate brownie fix, make ‘em and bake ‘em in a cast-iron skillet, and you won’t be disappointed!
1 1/2 cup turbinado or raw sugar
4 large eggs
2 cups Nash’s white wheat or triticale flour
1 cup Dutch-process cocoa powder
1 teaspoon salt
1 stick unsalted butter
1/.2 cup heavy cream
1 1/2 cups chocolate chips or coarsely chopped chocolate
1 tablespoon vanilla extract
Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa and salt.
In a 10″ or 12” cast-iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate and reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat and let cool 5 minutes.
Add chocolate mixture to sugar mixture, whisking until blended (set skillet aside). Fold in flour mixture, but don’t overmix. Pour batter into skillet.
Bake for about 20 minutes. Don’t overcook, and consider that your skillet will hold a lot of heat for a while after you pull it out of the oven.
Serve warm brownies with ice cream, fresh berries and/or whipped cream! YUM!