Iron skillet brownies

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Ingredients

  • 115g, plus more for pie plate

  • For the marshmallow cream icing:

  • 60g unsweetened chocolate
  • 200g marshmallow cream
  • 200g sugar
  • 115g butter, softened
  • 1 tbsp vanilla essence plus 1 tsp
  • 30g all-purpose flour
  • 420g icing sugar
  • 2 tbsp milk
  • 1/4 tsp salt
  • 2 eggs
  • 200g pecans, chopped
  • Marshmallow cream icing, recipe follows
  • Whipped cream or ice cream, for serving

  • For the marshmallow cream icing:

  • 200g marshmallow cream
  • 115g butter, softened
  • 1 tsp vanilla essence
  • 420g icing sugar
  • 2 tbsp milk

Use imperial measurements

Method

How to make Iron skillet brownies

1) Preheat oven to 160C/Gas 2. Butter a circular pie plate.

2) Melt chocolate and butter in an iron skillet over medium heat; stir to prevent scorching. Remove from heat when melted. Whisk in sugar, vanilla, flour, and salt.

3) In a small bowl, whisk the eggs together and add a little hot brownie mixture. This will temper the eggs and not cook them, when they go into the skillet. Pour eggs into skillet along with the pecans. Mix well. Pour into prepared pie plate.

4) Bake in the preheated oven for 40 minutes. Let cool and frost.

5) Cut into squares, top with whipped cream or ice cream and serve.

For the marshmallow cream frosting:

1) Beat all the ingredients together in a large bowl until well combined.

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