March 20, 2021

Skillet Brownies with Strawberries and Cream

Skillet Brownies with Strawberries and Cream are a great quick and easy dessert. The brownies are dark and delicious. And, the whipped cream and strawberries add such a nice fresh fruity element to the dish. Also, everyone loves getting there own individual little skillet of brownie. I love this dessert for several reasons. First of all, it uses mostly ingredients I always have in the house. Secondly, the whole dessert only takes about thirty minutes. And, lastly, everyone in my family loves these brownies.

The Equipment I Used

A Food Scale- For perfect baking results every time, please weigh you flour and sugar.
An Electric Mixer- Use this to whip your cream.
Mini Cast Iron Skillets- I bake these brownies in six four inch mini cast iron skillets. But, you could also bake the brownies in a 13×9 baking dish lined with parchment paper.

The Ingredients Needed for Skillet Brownies with Strawberries and Cream

Bittersweet Chocolate- I usually use Ghiradelli brand chocolate. Just make sure it’s bittersweet.
Butter- Use unsalted butter.
Eggs- Make sure your eggs are at room temperature.
Flour- Use all purpose flour.
Cream- Heavy cream is the cream used for whipping,

How I Made my Brownies

First, I let my eggs sit out on the counter for about thirty minutes.
Next, I melted the chocolate and butter together on very low heat.
Then, I carefully weighed my flour and sugar.
Next, I stirred in the eggs and stirred until they were completely combined.
Then, I stirred in the sugar and vanilla, and again stirred until the mixture was well combined.
Next, I folded in the flour. But, just until no streaks of flour remained.
Then, I baked my brownies, just until a toothpick came out clean.
Finally, I whipped my cream and added it to the brownies along with the strawberries.

These Skillet Brownies with Strawberries and Cream were the perfect dessert to serve today. Since, we were celebrating the first day of spring!

Skillet Brownies with Strawberries and Cream

Brownies baked in mini skillets topped with whipped cream and strawberries.

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Prep Time 15

Cook Time 12

Total Time 27

Course Dessert

Cuisine American

Servings

Equipment

6 four inch mini cast iron skillets

Ingredients

4 ounces Bittersweet chocolate
8 tbsp. unsalted butter
4 large eggs, at room temperature
2 cups granulated sugar (400g)
2 tsp. vanilla extract
1 cups all purpose flour (120g)

For the Topping:

1 cup heavy cream
2 tsp. powdered sugar
1 quart sliced strawberries

Instructions

Preheat your oven to 350 degrees. Butter 6 four inch mini cast iron skillets or a 13×9 baking dish.
In a three quart saucepan, over very low heat, melt the butter and chocolate together until the chocolate is just melted. Remove the pot from the stove and let it cool to room temperature.
When the chocolate mixture has cooled, beat the eggs and add them to the pot. Then, add the sugar and vanilla. Fold in the flour until it's just combined. Do not overbeat.
Divide the batter between the skillets and bake for about 12 minutes, or until a toothpick comes out clean. Cool on a rack.
In the bowl of an electric mixer, beat the cream until it's thick and fluffy. Serve the warm brownies topped with whipped cream and strawberries.