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[1] If you don’t have a skillet, you can use a 10″ cake pan (photo © Wisconsin Cheese).
[2] Oreos are the largest brand of chocolate sandwich cookies (photo © Tijtan Adrndarski | Unsplash).
[3] Mascarpone originated during the Middle Ages in Lombardy, a region in northern Italy. It has a looser, more velvety texture and a richer mouthfeel than cream cheese. Cream cheese was created in the U.S. in 1872: a happy accident (photo © Vermont Creamery).
[] King Arthur Fudge Brownie Mix is available in traditional and gluten free (photo © King Arthur Baking).
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August is National Brownies At Brunch Month. As August comes to a close, we made two different recipes this past weekend: for Saturday brunch and Sunday brunch, of course! The Cookies & Cream Skillet Brownies. While they’re called skillet brownies, they’re made in the oven. The reference likely comes from times past: Before all kitchens had cake pans, they still had skillets.
You can use a box of brownie mix, or make your own recipe from scratch. Two of the boxed mixes we like are:
Ghirardelli Dark Chocolate Brownie Mix
King Arthur Baking Company Brownie Mix
A combination of cream cheese and mascarpone makes this recipe delightfully rich.
But to gild the lily, use the brownies as a base for a hot fudge sundae. Top a slice with hot fudge, whipped cream and sliced strawberries.
Thanks to Wisconsin Cheese for the recipe. Wisconsin is America’s second-largest cheese producing state, after California.
RECIPE: COOKIES & CREAM SKILLET BROWNIES
Ingredients
1 box (18.3 ounces) fudge brownie mix (+ egg(s) + milk and melted butter substituted for the water and oil)
1 container (8 ounces) mascarpone cheese
1/2 package (4 ounces) cream cheese, softened
1/3 cup sugar
1 large egg (in addition to the egg used with the box mix)
16 chocolate sandwich cookies, divided
Optional toppings: whipped cream, vanilla ice cream
Preparation
1. HEAT the oven to 350°F. Prepare the brownie mix according to package directions; add the egg(s) to the brownie mix and substitute milk for water and melted butter for the oil.
2. BEAT the mascarpone, cream cheese, sugar and egg in a large bowl until blended. Crush 10 cookies into crumbs; fold into the mascarpone mixture.
3. POUR two-thirds of the brownie batter into a greased 10-inch ovenproof or cast-iron skillet; dot with the mascarpone mixture. Spread the remaining batter over top.
4. BAKE for 25 minutes. Meanwhile, cut the remaining cookies into pieces; sprinkle over top. Bake for 10-15 minutes longer or until center is just set. (Take care not to over-bake.) Cool in the skillet or pan on a wire rack for 15 minutes before serving. Garnish with toppings as desired.
MORE BROWNIE RECIPES
Almond Top Brownie Flowers
Brownie Ice Cream Sandwiches
Brownie Eyeballs For Halloween
Brownie Ice Cream Sundae With Whiskey
Candy Cane Fudge Brownies
Cherry Brownies With Dried Cherries
Chocolate Peanut Butter Brownies
Chocolate Waffle “Brownies”
Cream Cheese Brownies
Double Almond Brownies (substitute chopped almonds for the pecans)
Irish Cream Swirl Brownies
Peanut Butter Brownie Ice Cream Sandwiches
Peanut Butter Pretzel Brownies
Pumpkin Spice Brownies
Rocky Road Brownies
Salted Caramel Pretzel Brownies
S’mores Brownies
Spider Web Brownies For Halloween
Turtle Brownies
> THE HISTORY OF BROWNIES
WHY USE A SKILLET FOR BAKING?
More control. Especially with an apple crisp, you can sauté the apples to your liking before adding the crumbled topping and baking in the oven.
Chewier edges. For brownies, cornbread and giant chocolate chip cookies, get the pan hot on the stove top, then pour in the batter and bake. The result: crisper edges.
Even heat. Cast iron’s ability to retain heat ensures the upside-down cake you’re baking will be tender and evenly cooked without burning the sugary glaze.
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