CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chocolate Brownie Skillet Pudding

1

  • Overview
  • Ingredients
    13 items
  • Directions

A flavorful and nutritious salad featuring roasted cauliflower, chickpeas, avocado, and a homemade almond dukkah, topped with a creamy avocado dressing.

  • 200g Butter
  • 200g Muscovado Sugar
  • 100g Dark Chocolate
  • 40g Cacao
  • 5ml Vanilla Extract
  • 3 Eggs
  • 100g Cake Flour
  • Pinch of Salt
  • 2.5ml Baking Powder
  • 100g Milk Chocolate
  • 100g Chopped White Marshmallows
  • Ice Cream
  • Raspberries

  • 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.