Cookies & Cream Skillet Brownies Recipe - The Nibble Webzine Of Food Adventures Cookies & Cream Skillet Brownies Recipe
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Cookies & Cream Skillet Brownies Recipe For Brownies At Brunch Month

[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).


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.

  • 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

    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.

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  • 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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