Deep Dish Skillet Brownies

Found in SL Jan/Feb 2023 here

 

5 Tbsp. unsalted butter, plus more for skillet
1/4 cup canola oil
1 1/4 cups 60% to 70% cacao bittersweet chocolate chips, divided
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp. vanilla extract
2 large eggs, at room temperature
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa
1/2 tsp. kosher salt
1/4 tsp. baking soda
Ice cream (optional)

Preheat oven to 350°F. Lightly grease a 9- or 10-inch cast-iron skillet with butter.
Place butter and oil in a large microwavable bowl; microwave on medium (50% power) until butter melts and mixture is warm, about 2 minutes. Stir in 1/2 cup of the chocolate chips until melted and smooth, about 1 minute. Whisk in granulated sugar, brown sugar, vanilla, and eggs until combined and smooth. Fold in flour, cocoa, kosher salt, and baking soda until just combined.
Stir in remaining 3/4 cup chocolate chips. Pour batter into prepared skillet.

Bake in preheated oven until edges are puffed and a wooden pick inserted in center comes out mostly clean, about 32 minutes for fudgy brownies and up to 40 minutes for chewier brownies. Cool in skillet on a wire rack 1 hour before serving. Top with ice cream, if desired.

Deep-Dish Skillet Brownies Variations: 

Sweet, salty, crunchy—there are plenty of ways to dress up the classic.
 

White Chocolate-Strawberry Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries.
 

Coconut-Almond-Fudge Skillet Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each shredded coconut and toasted sliced almonds into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each shredded coconut and toasted sliced almonds. Cool 30 minutes; drizzle with 1/4 cup hot fudge.
 

Peanut-and-Pretzel Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 3 Tbsp. chopped honey-roasted peanuts and 1/4 cup crushed pretzel twists into batter with remaining chocolate chips. Pour batter into skillet, and top mixture with an additional 3 Tbsp. chopped honey-roasted peanuts and 3/4 cup crushed pretzel twists. Bake as directed.
 

Salted Caramel S'mores Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/2 cup each mini marshmallows and crushed graham crackers into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/2 cup each mini marshmallows and crushed graham crackers, pressing to adhere. Cool 30 minutes; drizzle with 1/4 cup salted caramel sauce. 

 

Knock You Naked Brownies

Found on SL website here

1 (16-oz.) box fudge brownie mix (such as Betty Crocker)
1/2 cup unsalted butter, melted
2 tsp. vanilla extract
3/4 cup toasted chopped pecans, divided
3/4 cup evaporated milk (from 1 [12-oz.] can), divided
60 individual caramel candies (such as Kraft; from 2 [11-oz.] pkg.), unwrapped
1/2 tsp. kosher salt
3/4 cup semisweet chocolate chips (from 1 [10-oz.] pkg.), divided
Flaky sea salt (optional), for sprinkling

Preheat oven to 350°F. Lightly coat a 9-inch square baking pan with cooking spray. Line bottom and sides of pan with parchment paper, leaving a 1-inch overhang on all sides. Coat parchment with cooking spray; set aside.

Stir together brownie mix, melted butter, vanilla, 1/2 cup of the pecans, and 1/4 cup of the evaporated milk until smooth (batter will be very thick).
Press about 1 1/2 cups of the brownie mixture into an even layer in prepared pan.
Bake in preheated oven until just set and still a bit gooey, 7 to 8 minutes. Let cool 10 minutes.

Meanwhile, place caramels and remaining 1/2 cup evaporated milk in a microwave-safe bowl. Microwave on HIGH in 1- minute intervals, whisking after each interval, until caramels are melted and mixture is smooth, about 3 minutes total. Stir in salt until combined.

Pour caramel sauce evenly over baked brownie layer.
Sprinkle with 1/2 cup of the chocolate chips. Crumble and sprinkle remaining brownie batter evenly over caramel and chocolate (there will be caramel showing). Sprinkle evenly with remaining 1/4 cup each pecans and chocolate chips. 

 

Bake in preheated oven until edges are set, about 20 minutes. Sprinkle with flaky sea salt, if desired. Let cool to room temperature on a wire rack, about 1 hour, 30 minutes. Cover with plastic wrap, and chill until firm, about 1 hour. Using excess parchment as handles, remove brownies from pan; cut into squares. Store in an airtight container in refrigerator up to 2 weeks. 

 

Red Velvet Brownies

Found on SL website here

 

Brownies:
Cooking spray
1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup (6 oz.) salted butter
1 1/2 cups granulated sugar
4 large eggs
1 1/4 cups (about 5 3/8 oz.) all-purpose flour
1 tsp. baking powder
1/4 tsp. table salt
1 (1-oz.) bottle red liquid food coloring
2 tsp. vanilla extract
Cream Cheese Frosting:
1 (8-oz.) pkg. cream cheese, softened
1/2 cup (4 oz.) salted butter, softened
6 cups (about 24 oz.) powdered sugar
2 tsp. vanilla extract

Preheat oven to 350°F.  Lightly grease bottom and sides of a 9-inch square baking pan with cooking spray; line bottom and sides with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease (with cooking spray) parchment.
Microwave chocolate and butter in a large microwavable bowl on HIGH until melted and smooth, 1 1/2 to 2 minutes, stirring at 30-second intervals. Whisk in sugar; add eggs, 1 at a time, whisking just until blended after each addition.
Whisk together flour, baking powder, and salt in a medium bowl. Gently stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well incorporated.
Pour batter into prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Transfer to a wire rack, and let cool completely, about 2 hours.
 

While Brownies cool, prepare the Cream Cheese Frosting:
Beat cream cheese and softened butter in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. Reduce speed to low, and gradually beat in powdered sugar until blended. Beat in vanilla. Increase speed to medium-high, and beat until light and fluffy, about 1 to 2 minutes.
Using a piping bag fitted with a large star tip, pipe frosting on top of brownies or spread frosting over brownies. Cut brownies into squares.

Brownies

Found on SL website here

2 1/4 cups granulated sugar
1/4 cup brown sugar
1 tsp. salt
1 Tbsp. vanilla extract
1 cup unsalted butter, plus more for buttering pan
1 cup chocolate chips
6 large eggs
1/2 cup vegetable oil
1 tsp. instant espresso powder (optional)
1 tsp. ground cinnamon (optional)
1/2 tsp. ground cayenne pepper (optional)
1 1/3 cups Dutch-process cocoa powder
1 cup all-purpose flour
1 tsp. baking powder

Preheat the oven to 350°F. Butter a 13- x 9-in. pan. Alternatively, you can also line it with parchment, butter that, and you’ll be able to turn the entire pan out at once.
Melt butter in a saucepan over medium heat.
Add chocolate chips and stir constantly until combined and melted. Remove from heat to cool slightly.
Combine granulated sugar, brown sugar, salt, vanilla extract, eggs, and oil in a bowl. Add espresso powder, cinnamon and cayenne if using.
You can whisk by hand or use an electric mixer on medium speed. Mix until well combined and smooth.
Sift flour, baking powder, and cocoa together into sugar and egg mixture.
Add chocolate mixture. Whisk (or mix on medium) until smooth and glossy.
Pour batter into the prepared pan and bake for approximately 30 minutes.
You’ll know it’s done when it only jiggles slightly, the top has a crust, and a toothpick comes out with only crumbs.
Let cool in the pan on a cooling rack for at least 1 hour, cut, and store in an airtight container with sheets of wax paper in between layers to prevent sticking. The brownies will stay fresh for one week stored at room temperature or up to 6 months frozen.

 

Cookies & Cream Cheesecake Brownies

Found in Southern Living April 2024 issue and here

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
8 cream-filled chocolate sandwich cookies, roughly chopped (such as Oreo)

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute.Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; sprinkle chopped cookies over cream cheese mixture. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.

Dulce de Leche Brownies

Found on SL website here 

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1/2 cup dulce de leche

Flaky sea salt

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Microwave dulce de leche until warmed, about 30 seconds. Spread over hot brownies. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing. Sprinkle with flaky sea salt, if using. 

 

Dr Pepper Brownies

Found on SL website here

1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup light brown sugar
3 large eggs
1/4 cup Dr Pepper
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. instant coffee
1/3 cup cocoa powder
1/2 tsp. kosher salt

Preheat oven to 350°F.
Add butter and chocolate chips to a microwave-safe mixing bowl and cook for 30 seconds, stir and microwave for another 30 seconds. Repeat if necessary.
Add brown sugar and eggs and mix until combined. Stir in Dr Pepper. Add flour, cocoa powder, instant coffee, vanilla extract and salt. Stir until combined.
Pour into a greased 9-inch square baking pan.
Bake for 35 to 45 minutes, let stand for 5 minutes in the pan and then transfer to a cooling rack.

Cherry Cheesecake Brownies

Found in SL April 2024 issue and here

 

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
3/4 cup cherry pie filling (such as Lucky Leaf)

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing. 

 

Christmas Blondies

Found in SL Dec 2025 here

 

Baking spray
3 1/2 cups all-purpose flour
2 tsp. kosher salt
5 large eggs, at room temperature
2 cups granulated sugar
3/4 cup packed light brown sugar
1 Tbsp. vanilla extract
2 cups unsalted butter, melted and cooled slightly
1 (10-oz.) bag red and green M&M’S (about 1 1/2 cups), divided

Preheat oven to 325°F. Lightly coat a 13- x 9-inch baking pan with baking spray; line with parchment paper, leaving a 2-inch overhang on long sides. Spray parchment with baking spray; set aside.
Whisk together flour and salt in a medium bowl; set aside. Beat eggs and granulated sugar with a stand mixer fitted with a whisk attachment on medium-high speed until thick and pale yellow, about 4 minutes. Switch to a paddle attachment; add brown sugar and vanilla, and beat on low speed until combined, about 20 seconds. Gradually add cooled butter, beating on low speed until combined, about 1 minute total. Using a spatula, fold in flour mixture just until no streaks remain. Fold in 1 1/4 cups of the chocolate pieces. Pour batter into prepared pan, smoothing into an even layer. Sprinkle remaining 1/4 cup chocolate pieces over top.
Bake until blondies are set and a thermometer inserted into center registers 205°F, about 45 minutes. Let cool completely in baking pan on a wire rack, about 2 hours. Using parchment as handles, transfer blondies from baking pan to a cutting board. Cut into 24 triangles.