A fudgy, gooey, warm brownie topped with ice cream and sea salt. Served right from the oven, dessert can’t get any better than skillet sea salt brownies!
GUYS! Today is Pass the Challah’s first year anniversary! Yes, that means that exactly a year ago today I published my first post (crunchy cornflakes chicken) on Pass the Challah! I really can’t believe that it’s been a whole year already. I guess time flies when you’re having fun! And I’ve definitely had so much fun sharing my recipes and stories with you! Ok I gotta stop with the exclamation marks. Here’s a quick recap of Pass the Challah’s first year:
- I published 40 recipes
- My most popular recipe was onion roasted chicken (with fluffy whole wheat pancakes as a close second)
- I gave away an Aroma Rice Cooker (congrats again Rachel!) and a Tramontina Dutch Oven (congrats again Dorothy!)
- My recipes were featured on Joy of Kosher, The Nosher, and BuzzFeed (pinch me!)
- And most importantly, I had so much fun!
Thank you so much to my loyal followers and readers– I absolutely love hearing your comments and seeing that you’re making my recipes. I adore having you to share all my food love with! Let’s keep the love going <3
So to celebrate my blog anniversary (aka blogiversary), I decided to make my absolutely favorite dessert of all-time: skillet sea salt brownies. This is the epitome of everything that is perfect and delicious in this world- a warm, gooey, slightly undercooked brownie, smothered with a big scoop of classic vanilla ice cream melting all over the top. What could EVER be better than that? In my opinion, nothing. A warm gooey brownie with vanilla ice cream is the best dessert there is. I added a light sprinkling of sea salt salt to really bring this over the top, because I completely love the sweet and salty combination. Skillet sea salt brownies are what I call a celebration.
Let’s talk about these brownies for a second. They are pure perfection. Trust me! Just look at that crispy, crackly crust that’s sitting on top of fudgy, gooey, melty brownies. This is as perfect as a brownie will ever get.
Quick tip: The secret to achieving brownies this perfect is to under bake them by a couple of minutes. Instead of pulling the brownies out when a toothpick comes out clean, pull them out when the toothpick is almost clean. And you’ll probably want to serve these with a spoon rather than cutting into squares. That’s how you know they are perfect. Of course, you can also wait until the toothpick comes out clean to achieve a fully cooked (and still irresistible!) brownie.
If I’m really being honest with you, I dove right into this skillet with a huge spoon immediately after I turned off my camera, and somehow I ate about a third of the brownies. You try it and see if you can blame me. Enjoy!
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon sea salt, plus additional sea salt for serving (optional)
- Preheat oven to 350 degrees. Spray a 10-inch skillet or cast iron pan with cooking spray and set aside.
- In a medium bowl, combine oil, sugar, and vanilla. Add eggs and stir until evenly combined.
- In a large bowl, stir together flour, cocoa powder, baking powder, and sea salt. Add the egg mixture to the flour mixture in two batches, stirring until smooth. Careful not to overmix.
- Pour into greased pan and bake for 25-30 minutes or until a toothpick inserted an inch from the edge comes out almost clean. (This will achieve a slightly underbaked brownie. For a fully baked brownie, bake until a toothpick comes out clean.)
- Serve warm with a big scoop of vanilla ice cream and a sprinkling of sea salt (optional). Enjoy!