Cosmic Brownie Skillet
- 1 Box Duncan Hines Dark Chocolate Fudge Brownies
- 6 Tbsp Unsalted Butter
- 4oz Semi Sweet Chocolate
- 1/3 Cup Warm Water
- 1 Tsp Instant Coffee or Espresso powder
- 2 Tbsp Vegetable Oil
- 1/2 Tsp Vanilla
- 1 Egg
- 1/3 Cup Cookie Butter Spread
- 1 Pack Biscoff Cream Cookies
Chocolate Ganache
Instructions
Make sure your ingredients are room temperature and this batter will come together beautifully!
- Begin by making your ganache atleast 4-6 hours before and leave out at room temperature to cool.
- In a microwave safe bowl add chopped chocolate and heavy whipping cream.
- Heat in 1 minute intervals mixing in between. You should only need two rounds of this.
- Once the mixture is melted and smooth allow to set at room temperature for 4-6 hours.
- Preheat your oven to 350F and spray a 10" skillet with non stick spray.
- Begin by chopping your chocolate into large pieces and melting your butter and chocolate together in the microwave in 1 minute intervals mixing in between. You should only need to do about 2 intervals total.
- Once your chocolate and butter mixture is slightly cooled add instant coffee to water mix well and add to your chocolate mixture along with your egg, vanilla and oil and whisk until combined.
- I like to sift the brownie mix to get rid of the lumps.
- Add your dry brownie mix and whisk until combined do not over mix.
- Add your batter into the pan and spread it so it can be even.
- Bake for 25-30 minutes it will be slightly wobbly in the center.
- Allow to cool mostly completely.
- Once the brownie is mostly cooled spread the ganache evenly arpund the top of the brownie and top with the chocolate candies.
- Top it with ice cream and enjoy!
TIPS
- Brownies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Share your pics with me on social media! #sweetmelibakery