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Recipe: Skillet Brownie with Maple Whipped Cream

Ingredients

Directions

~ Marla Meridith

Recipe: Candy Corn Brownies

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Brownie with Maple Whipped Cream

This easy & delicious Skillet Brownie with Maple Whipped Cream recipe is great for any kind of entertaining, potluck parties or any time you want a sweet chocolatey treat!

10-12 servings

–skillet brownie
6 ounces semi-sweet chocolate chips
4 tbsp unsalted butter, cut into cubes
1/2 cup vegetable or coconut oil
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/3 cups unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp fine sea salt
3 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 tsp instant coffee granules
–maple whipped cream
1 pint cold heavy whipping cream
1/3 cup pure maple syrup

Pre heat the oven to 350 degrees F˚ with the rack in the upper third. Lightly butter a 10 inch cast iron skillet. Set aside.
Using a double boiler or place a medium medium bowl over a pot with 1 1/2 inch simmering water. Melt the chocolate chips with the butter and oil. Mix until melted and combined.
Remove the bowl from the heat and mix in both sugars. The mixture will be grainy and that’s OK. Let sit to cool 10-15 minutes.
In a medium bowl whisk together the flour, baking powder and salt, set aside.
Mix the eggs one at a time into the chocolate mixture until well combined. Mix in the vanilla and coffee.
Add the flour mixture into the chocolate mixture, mix until just incorporated. Don’t over mix.
Pour the brownie batter into the prepared skillet, smooth out the top with a spatula.
Bake for 30-33 minutes or until a toothpick comes out virtually crumb free.
Let the brownie cool completely before serving. Add whipped cream to the top when ready to serve.
–whipped cream
While the brownie is baking make the whipped cream. Pour the cold cream into the bowl of a stand mixer. Using the whisk attachment, whisk on low speed until the cream starts to thicken. Add the maple syrup, continue to whisk on medium, then high speed as the cream thickens. Continue until you have stiff peaks the total time will be about 5-6 minutes. Whisk in additional maple syrup if you want it sweeter. Store in the fridge until ready to use.

~ Marla Meridith

Recipe: Candy Corn Brownies

16-24 brownies

1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs, whisked
3/4 cup unsweetened cocoa powder
1 cup unbleached AP flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup candy corn
Super Sexy Chocolate Frosting (link in notes)

Heat oven to 350°F with the rack in the middle. Grease a 13x9x2 baking pan.
Melt butter on the stove top or in the microwave.
Combine the melted butter in a medium bowl with the sugar and vanilla.
Add the eggs, incorporate well. Add the cocoa, mix well. add the flour, baking powder and salt. Combine well.
Pour the batter into the prepared pan.
Bake 30-35 minutes or until center is not jiggly and the sides pull away from the pan.
Cool brownies completly in the pan on a wire rack. Cut brownies into the size you want them and layer on the Super Sexy Chocolate Frosting & more candy corn.

Get the recipe for Super Sexy Chocolate Frosting here: https://newmm2019.wpengine.com/super-sexy-chocolate-frosting-recipe/

~ Marla Meridith