Monday, June 15, 2015

Brownies in a Cornbread Skillet

For years I saw these cast iron cornbread skillets at estate sales, but I always passed them by. I thought they would probably make good, crusty cornbread, but I could tell that they were significantly smaller than the skillet I normally use for cornbread and I didn't think I could be bothered to make half a recipe*. But then I stumbled across a photo of brownies made in one of these pans. Since the edge pieces are my favorites, I swooned at the idea of having an entire batch of edge pieces. I also swore at myself a little because I hadn't thought of the idea on my own. It seems so obvious in hindsight.

So I began to watch for a cornbread skillet at estate sales, junk stores and thrift shops. Months passed. Nothing. Nada. Zip. Zilch. And then last Friday I stepped into the kitchen of an estate sale I had judged as "meh" by the photos and there it was, just waiting for me, and sporting a six dollar price tag (on 25% off day, no less). I shoved the woman in front of me out of the way and grabbed it.  Sorry, Mom.

chambers 90c stove range cast iron cornbread

I'm cheating a little here and not using one of my cookbooks, but this is my favorite brownie recipe.  It makes a dense, fudge-like brownie, not a cakey brownie.  I've been making them for years, so long that I'm not sure where the recipe originally came from.

These always seem to take the long amount of baking time for me, but you should probably start checking at the early time.  These should be dense and moist and overbaking them is not a good thing.  I take them out when I feel some resistance when I touch the top, but before they would be considered firm.  They will continue to cook for a bit in the pan.

chambers 90c stove range cast iron cornbread
Nothing but edge pieces, baby!

Fudge Brownies in a Cornbread Skillet (Printable recipe)
Ingredients
  • 1/2 Cup melted butter 
  • 1 Cup sugar 
  • 1 egg
  • 1/4 Teaspoon salt 
  • 1/4 Cup unsweetened cocoa 
  • 1/2 Teaspoon vanilla 
  • 1/2 Cup + 2 Tablespoons flour 

Directions
Preheat oven to 350°F. Place a small piece of butter in each of the skillet wedges.  Place skillet in the oven to melt the butter.  When melted, swirl skillet around to grease each section.

In a large bowl, combine the melted butter and sugar with a wooden spoon. Add the eggs and beat until the mixture is fluffy and emulsified. Add the salt, cocoa and vanilla. Stir well. Add the flour and stir just until flour is incorporated. Spoon the batter into each section of the greased pan and spread to the edges. Bake at 350° for 15 to 25 minutes. Remove from oven and cool for 20 to 30 minutes.  Run a knife around the edge of each section, then invert onto a plate.

To make a 9x13" pan of brownies, double the ingredients and bake for 25 to 35 minutes.

*Farm Boy was kind enough to point out that I simply need to get two of the pans! 

2 comments:

  1. Hi Again!
    Thanks for this post. I will start looking for this type of skillet. I have a copy of a fudgy brownie recipe from Katherine Hepburn from a cookbook(?) of Laurie Colwin's called "More Home Cooking". We love it because it is made in one small saucepan on the stove and then baked in a 8 x 8 inch, or similar size pan in the oven. If u would like the recipe, let me know and I will have " tech support" (teenaged son) send u the recipe, thru e-mail(?) or whatever computer magic he does. Thanks again! DG

    ReplyDelete
  2. That sounds like the perfect size recipe for this pan. Plus, I would never turn down a new recipe, especially one involving chocolate! :) There is a link to email me if you click on "View my complete profile" on the upper left hand side of the page.

    ReplyDelete