By
The Good Housekeeping Test Kitchen
The
only thing better than a yummy brownie recipe? Molten, gluten-free
chocolate brownies made in the cutest, tiniest little skillets.
Nutritional information (per serving): About 370 calories, 5 g protein, 33 g carbs, 25 g fat (14 g saturated fat), 3 g fiber, 190 mg sodium
Total Time:
Prep:
Level:
Easy
Yield:
8 servings
Ingredients
- 1/2 c. (1 stick) butter, cut up
- 8 oz. dark chocolate (50% to 65% cacao), finely chopped
- 4 large eggs, separated
- 2 tbsp. unsweetened cocoa
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 2/3 c. sugar
- Raspberries and vanilla ice cream, for serving
Directions
- Preheat oven to 350°F. Grease 4 mini (6- to 6.5-inch) cast-iron skillets; place on large cookie sheet. In large microwave-safe bowl, microwave butter and chocolate on high in 30-second intervals until chocolate has melted, stirring in between. Stir mixture until smooth; set aside.
- In medium bowl, whisk egg yolks, cocoa, vanilla, salt and half of sugar until smooth; whisk into chocolate mixture. In another bowl, with mixer on medium-high speed, beat egg whitesuntil soft peaks form. With mixer running, add remaining sugar, beating to stiff peaks.
- Stir in one-fourth of beaten whites to chocolate mixture, until well combined. In 2 batches, gently fold remaining whites into chocolate mixture without deflating whites. Divide batter among skillets; transfer to oven. Bake 15 to18 minutes or until puffed. Let stand 10 minutes Serve warm with berries and ice cream.
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