Classics with a twist! Black forest skillet brownie
Warm chocolate, rich cherries and ice cream... these indulgent mini skillet brownie puds by Reka Csulak from Holy Whisk Blog tick all the boxes! MAKES 4 INDIVIDUAL SMALL SKILLETS
For the cherry topping 500g (1lb 1oz) cherries or sour cherries juice of 1⁄2 a lemon 3 tbsp sugar 1 tbsp cornflour 125ml (41⁄2fl oz) water or cherry juice 1 tsp vanilla extract 2 tbsp rum For the skillet brownie 125g (41⁄2oz) butter 150g (51⁄2oz) milk chocolate, chopped 2 free-range eggs 1 tsp vanilla extract 100g (31⁄2oz) sugar 30g (1oz) plain flour, plus 1 tbsp (keep separate) 1 tsp baking powder a pinch of salt 50g (13⁄4oz) dark chocolate chips vanilla ice cream and fresh cherries, to serve
1. For the cherry topping, place the pitted cherries into a saucepan, then add the sugar and water or juice and heat gently. 2. Remove a few tbsp warm juice from the pan into a small bowl, then mix it with the cornflour until there are no lumps. Add the mixture to the pan, then stir and cook until the juice thickens. Remove from the heat and stir in the rum. 3. For the brownies, preheat the oven to 175°C/Gas Mark 3. Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water, ensuring the water does not touch the bottom of the bowl. Leave to rest for 15 minutes. 4. Combine the eggs, sugar and vanilla extract using a whisk or fork (do not use a hand mixer). Add this to the butter-chocolate mixture, then add the flour, baking powder and salt. Combine. 5. Mix the 1 tbsp flour with the dark chocolate chips, then stir into the batter and divide between four 12cm (5in) skillets. 6. Bake for 15-20 minutes, but make sure you keep your eye on them because they can easily overbake in the small skillets. 7. Serve the brownies warm with a scoop of vanilla ice cream, the cherry topping and fresh cherries.