Peanut Butter Swirl Mini Skillet Brownie

Rich, fudgy, gooey dark chocolate brownie swirled with creamy peanut butter and made in a mini skillet. This Peanut Butter Swirl Mini Skillet Brownie takes almost no effort to make and is perfect for an emergency dessert.

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Where are my chocolate and peanut butter lovers at? This Peanut Butter Swirl Mini Skillet Brownie is incredibly decadent and worth every single bite. Enjoy this while it’s warm, fresh out of the oven with a little flaky sea salt or ice cream. Thank me later! hehe

WHY YOU’LL LOVE THIS RECIPE:

• Super easy to make and quick.
• Intense chocolate flavor.
• Swirled with creamy peanut butter on top.
• Bake in a mini skillet, making it perfect to share with your loved ones or only for yourself.
• No need to cut the brownie into squares, you just need a spoon!
• Less dishes obviously!

INGREDIENTS YOU’LL NEED TO MAKE THIS MINI SKILLET BROWNIE:

• Dark chocolate – use high-quality dark chocolate. Go with 72% or at least 65% cocoa solids for an intense chocolate flavor.
• Cocoa powder – to give the brownie an extra chocolatey boost.
• Peanut butter – for the best texture, make sure to use creamy peanut butter, not natural peanut butter.
• Butter – to keep this Peanut Butter Swirl Mini Skillet Brownie ultra-moist. I use unsalted butter, but salted butter works too.
• Sugar – 2 types of sugar in this recipe. Light brown sugar and granulated sugar. This sugar combination makes the brownie perfectly soft.
• Egg – bind all the ingredients and give the brownie a little lift.
• Flour – make sure to use all-purpose flour, cake flour makes these brownies way too tender and light.
• Vanilla Extract – Enhances and balances the flavor.

EQUIPMENT YOU’LL NEED:

• 6.5-inch cast iron skillet
• Medium bowl
• Medium saucepan
• Whisk
• Rubber spatula
• Kitchen scale or measuring cups and spoons

WHAT TYPE OF SKILLET IS BEST FOR SKILLET BROWNIES?

This brownie will be baked in an oven, so you’ll need to make sure you are using an oven-safe skillet without a plastic or wooden handle. A cast iron skillet is the best option.

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS MINI SKILLET BROWNIE:

1. Preheat the oven to 350F, and grease a 6.5-inch cast iron skillet with softened butter. Set aside
2. Combine chocolate and butter in a heatproof bowl, then set over a saucepan with 1-inch of simmering water (double boiler). Stir until completely melted, smooth, and glossy. Remove from heat and let it cool slightly for about 3 minutes.
3. After the chocolate cools slightly, add the sugars, egg, salt, and vanilla extract. Whisk for about a minute until everything is smooth and combined. Then, gently fold in the unsweetened cocoa powder and all-purpose flour. With a rubber spatula, fold the batter just until mixed. Do not over-mix the brownie batter.
4. Pour the batter into the prepared skillet, using a spatula or the back of a spoon to spread the batter to the edges. Dollop dots of peanut butter over the brownie batter, then gently swirl the peanut butter using a table knife.
5. Bake for about 20 minutes or until the edges have set and the center is slightly under-baked.
6. Remove from the oven and cool on a wire rack until ready to serve.
7. Serve with ice cream or flaky sea salt if desired, and enjoy!

HOW TO STORE LEFTOVERS?

This brownie definitely tastes best the day they are baked, but Skillet brownies can be stored in an airtight container at room temperature for up to 3 days, or in the fridge or up to a week.

Peanut Butter Swirl Mini Skillet Brownie

Yield: 4 servings

Rich, fudgy, gooey dark chocolate brownie swirled with creamy peanut butter and made in a mini skillet. This Peanut Butter Swirl Mini Skillet Brownie takes almost no effort to make and is perfect for an emergency dessert.

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Ingredients

• 100g (3.5 Oz) 72% dark chocolate
• 56g (1/2 stick) unsalted butter
• 100g (1/2 cup) light brown sugar
• 50g (1/4 cup) granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• a pinch of salt
• 1 tablespoon unsweetened cocoa powder
• 63g (1/2 cup) all-purpose flour
• 3 tablespoon creamy peanut butter

Instructions

Preheat the oven to 350F, and grease a 6.5-inch skillet with softened butter. Set aside.

Combine chocolate and butter in a heatproof bowl, then set over a saucepan with 1-inch of simmering water (double boiler). Stir until completely melted, smooth, and glossy. Remove from heat and let it cool slightly for about 3 minutes.

After the chocolate cool slightly, add the sugars, egg, salt, and vanilla extract. Whisk for about a minute until everything is smooth and combined. Then, gently fold in the unsweetened cocoa powder and all-purpose flour. With a rubber spatula, fold the batter just until mixed. Do not over-mix the brownie batter.

Pour the batter into the prepared skillet, using a spatula or the back of a spoon to spread the batter to the edges. Dollop dots of peanut butter over the brownie batter, then gently swirl the peanut butter using a table knife.

Bake for about 20 minutes or until the edges have set and the center is slightly under-baked.
Remove from the oven and cool on a wire rack until ready to serve. Serve with ice cream if desired.

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Happy Baking!