Warm Skillet Brownies made with OREO Cookie Pieces
Ingredients
28, 1/2 half skillet each
- 18¾ oz. all-purpose flour
- 9 oz. unsweetened cocoa powder
- 2 tsp. baking powder
- 1¼ tsp. salt
- 18¾ oz. unsalted butter, room temperature
- 3 lb. granulated sugar
- 9 eggs
- 3 oz. water
- 9¼ oz. OREO Medium Cookie Pieces
- 5¾ oz. semi-sweet chocolate chunks
- 42 scoops Cookies and Cream ice cream, (each a #30)
NUTRITION FACTS
Nutrition per serving
DIRECTIONSTips
Sift first 4 ingredients; set aside.
Cream butter and sugar with electric mixer fitted with paddle attachment on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each. Add water; mix until combined.
Add dry ingredients all at once. Mix on low speed until combined. Scrape side of bowl; mix 20 seconds more.
Portion 8 oz. batter into each of 14 (6-inch) cast iron skillets. Sprinkle each with 2/3 oz. OREO Pieces and 1 Tbsp. chocolate chunks.
Bake in 350°F standard oven 20 min. or until wooden pick inserted in centers comes out clean. Serve warm, topping each skillet with 3 #30 scoops of Cookies and Cream ice cream. This is a dessert for 2 to share.
Substitution
Bake brownies in 8-oz. ramekins or soufflé dishes instead of small skillets. Baking time will vary depending on shape and depth of container.