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. 

 

White Chocolate Orange Creme Brulee

Found in SL Dec 2024 issue here

 

3 cups heavy whipping cream
1 (4-oz.) white chocolate bar, finely chopped (about 2/3 cup)
1/4 cup packed light brown sugar
1/4 tsp. kosher salt
2 tsp. packed grated orange zest, plus 1/4 cup fresh juice (from 2 navel oranges), divided
9 large egg yolks
1/3 cup, plus 3 Tbsp. granulated sugar, divided
4 tsp. vanilla bean paste
Candied Kumquats and quartered Candied Navel Orange Slices
Small fresh mint leaves

Preheat oven to 325°F. Place whipping cream, chocolate, brown sugar, salt, and orange zest in a medium saucepan; cook over medium-low, stirring frequently, until mixture is steaming, 8 to 12 minutes. Remove from heat.

Whisk together egg yolks and 1/3 cup of the granulated sugar in a large bowl until well combined. Gradually add cream mixture to egg yolk mixture, whisking constantly, until combined. Strain egg yolk mixture through a fine mesh strainer back into saucepan; whisk in vanilla bean paste and orange juice. Divide egg mixture evenly among 8 (7- to 8-oz.) ramekins.

Place ramekins in a large roasting pan. Add boiling water to pan to come halfway up sides of ramekins. Bake in preheated oven until egg mixture is just set but still jiggles, 30 to 35 minutes.

Carefully transfer ramekins to a wire rack. Let cool 30 minutes. Refrigerate, uncovered, until chilled, about 2 hours. (Cover with plastic wrap, and refrigerate for up to 3 days, if desired.)

Sprinkle remaining 3 tablespoons sugar over crème brûlée. Toast sugar using a kitchen torch until sugar is caramelized. (Alternatively, broil crème brûlée on the top rack, watching closely, until sugar is caramelized, 3 to 5 minutes.) Let stand until sugar is set, about 10 minutes. Garnish with Candied Kumquats, Candied Navel Orange Slices, and mint leaves.