Instructions
Step 1: Preheat the oven to 350°F (175°C) and lightly grease three mini cast iron skillets.
Step 2: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Step 3: Add the eggs and vanilla extract, mixing until fully combined.
Step 4: In another bowl, stir together the flour, cocoa powder, baking soda, and salt.
Step 5: Gradually fold the dry ingredients into the wet ingredients until a thick batter forms.
Step 6: Stir in the chocolate chips and chocolate chunks.
Step 7: Spoon the batter evenly into the prepared mini skillets.
Step 8: Add small spoonfuls of brownie batter on top and gently swirl it into the cookie batter.
Step 9: Bake for 16 to 20 minutes, or until the edges are set and the centers remain slightly soft.
Step 10: Remove from the oven and allow the skillet cookies to cool for 5 minutes.
Step 11: Top each skillet brownie cookie with a scoop of vanilla ice cream and drizzle generously with chocolate syrup.
Step 12: Serve warm and enjoy immediately.
Storage and Reheating Tips
Store leftover skillet brownie cookies covered in the refrigerator for up to 4 days.
To reheat, microwave each skillet dessert for 20 to 30 seconds until warm.
For best results, add fresh ice cream after reheating.
You can freeze the baked brownie cookies without ice cream for up to 2 months. Thaw overnight in the refrigerator before warming and serving.
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