Layered Brownie Skillet Sundae Food

SKILLET BROWNIE

Steps:

• Preheat a grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side.
• Lightly butter the bottom and sides of a well-seasoned 10-inch cast-iron skillet. Melt the butter in a metal bowl over indirect heat on the grill; let cool slightly. Whisk in the granulated sugar, brown sugar, eggs and vanilla until smooth. Add the flour, cocoa powder, salt and baking powder and whisk until well combined. Stir in the chocolate chips. Spread the batter in the skillet.
• Once the grill registers 325˚ F to 350˚ F, set the skillet on the cooler side of the grill (indirect heat), cover the grill and cook until the edges of the brownie are set and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the grill and let the brownie cool in the skillet at least 20 minutes.
• Meanwhile, beat the heavy cream to soft peaks in a medium bowl with a mixer on medium-high speed. Add the marshmallow cream and continue beating to firm peaks. Serve the brownie with the whipped cream.

ANCHO BROWNIE SUNDAE

Steps:

• Make the brownies: Preheat the oven to 325 degrees F. Butter a 10-inch ovenproof skillet; set aside. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring occasionally, until melted and smooth, 3 to 5 minutes. Whisk in the brown sugar and granulated sugar until incorporated. Set aside to cool slightly, then whisk in the eggs and vanilla. Whisk in the flour, chile powder, cinnamon, salt, orange zest and cloves until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, 35 minutes. Let cool slightly.
• Meanwhile, make the chocolate sauce: Combine the heavy cream, butter, brown sugar, corn syrup and salt in a medium saucepan. Cook, whisking, until melted and barely simmering, 3 to 4 minutes. Whisk in the chocolate, cocoa powder, espresso powder and cayenne until smooth and slightly thickened. Let cool slightly.
• Cut the brownies into wedges. Top with ice cream and the chocolate sauce.

SKILLET BROWNIE

Steps:

• Preheat the oven to 325 degrees F.
• To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
• Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
• Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.

LAYERED BROWNIE SKILLET SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the brownie mix, melted butter, milk and eggs until combined. Set aside.
• Press the cookie dough into the bottom of a 10-inch cast-iron skillet. Lay the sandwich cookies in a single layer on top. Drizzle over the caramel sauce, getting into the spaces between the cookies. Pour over the brownie batter and smooth the top.
• Bake until set, 40 to 45 minutes. Allow to cool for 20 minutes.
• Top the brownie with scoops of the ice cream, then drizzle over the chocolate sauce and garnish with the whipped cream, sprinkles and cherries.