What's your favorite part of a brownie? Is it the soft, fudgy center? Is it the crisp edges? Is it the way vanilla ice cream melts into the still-warm cracks? For me, it's ALL of those things, which is why I am obsessed with skillet brownies. Every serving is a perfect combination of the best part of a brownie, and you get the bonus of a fun presentation to boot.
This recipe, which utilizes my Mexican Hot Cocoa Mix, a seasonal item I offer during the chilly Fall/Winter months, is both sweet and spicy and absolutely perfect. It's the kind of dessert for which you consciously eat less during dinner because you know this is in your near future.
If you can't get your hands on a jar of my Mexican Hot Cocoa Mix, you can kinda/sorta get close by adding 1/2 cup granulated sugar and whisking 1 teaspoon cinnamon, and 1/4 teaspoon cayenne pepper into the flour mixture before mixing with the melted chocolate mixture. It won't have quite the depth of flavor as the original recipe, but it will satisfy your craving until you can get your hands on some of my Mexican Hot Cocoa Mix again. And if you aren't a fan of spice in your desserts, you can leave out the Mexican Hot Cocoa Mix altogether and simply add 1/2 cup of granulated sugar.
Let's get baking, shall we??
Mexican Mocha Skillet Brownie
Makes one 10-inch skillet brownie (which will serve as many as 10 and as few as one - that part is up to you)