CHOCOLATE BROWNIE SKILLET PUDDING

CHOCOLATE BROWNIE SKILLET PUDDING

Difficulty level:            Easy

Prepping time:            30 minutes

Baking time:                20 minutes

(Serves 8)

200 g   butter

200 g   NATURA LIGHT MUSCOVADO sugar

100 g   dark chocolate (use 55% dark chocolate)

40 g     cacao

5 ml     vanilla extract

3          eggs

100 g   cake flour

            pinch of salt

2,5 ml baking powder

100 g   milk chocolate, coarsely chopped

100 g   chopped white marshmallows

            ice cream and raspberries for serving

METHOD:

• Preheat the oven to 180 °C and butter a 22 cm skillet (an all metal one will work very well).
• Place the butter, brown sugar, dark chocolate, cacao and vanilla extract in a small saucepan on low heat and stir until melted.
• Remove from the heat and cool for about 10 minutes.  
• Beat in the eggs.
• Sift together the flour, salt and baking powder and mix it gently into the melted chocolate mixture. Add the chopped milk chocolate and marshmallows and pour the batter into the greased pan.
• Bake for about 20 minutes until the brownie is set
• Cool a little and serve warm with ice cream and fresh raspberries

TIP: Bake until set around the edges but still fudgy in the centre – a skewer inserted in the centre should have some wet mixture on it.