Craving a sweet treat? Use your cast-iron skillet to make a luscious dessert
1/4 teaspoon cayenne pepper
6 ounces (170 grams) bittersweet chocolate, chopped
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 12-inch cast-iron skillet.
2. Combine marshmallows, warm tap water, butter, unsweetened chocolate, and cocoa powder in a large bowl. Microwave at 50% power, stirring occasionally, until chocolate is fully melted and mixture is smooth, 2 to 4 minutes. Let cool for 5 minutes.
3. Whisk in sugar, oil, eggs and yolks, and vanilla until fully combined. Gently whisk in flour, cinnamon, salt, pepper, and cayenne until just incorporated. Stir in bittersweet chocolate.
4. Transfer batter to prepared skillet. Bake until a toothpick inserted in the center comes out with few moist crumbs and batter attached (be careful not to overbake; brownie will continue to bake as it cools), 33 to 38 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 30 minutes (or let cool completely for neat slices). Slice into wedges. Serve warm.
(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)
©2024 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.
