Copycat Chili’s Brownie Toffee Skillet
Serving Size / Yield
- 4 oz unsalted butter
- 2 oz Chocolate chips
- ¼ C chocolate chips
- 1 oz unsweetened cocoa powder
- 1 egg
- 1 tsp vanilla extract
- 1/8 tsp nutmeg
- ¼ C + ½ Tbs brown usgar
- 1/8 c + ½ Tbs flour
- ½ tsp baking powder
- 1/8 tsp salt
- Vanilla ice-cream
- Toffee sauce
- Chopped Walnuts
Preheat the oven to 350 F.
Add the butter, 2 oz chocolate chips and cocoa powder into a microwaveable bowl and microwave for 30 seconds. Remove and stir. Keep heating and checking for 10 seconds at a time until chocolate chips have melted. Be sure not to over heat them. Stir to combine well.
In a separate bowl, add in the eggs, vanilla and sugar and just gently stir the mixture. Then pour in the chocolate mixture, stir again and set aside for it to cool.
In a different bowl, add in the ¼ C flour, baking powder, salt and nutmeg. Mix then add into the chocolate bowl.
Add in ½ C chocolate chips and 1 Tbs of flour into the chocolate mixture and stir well.
Then , add the mixture into a skillet and bake it for 25 minutes. It should be a little underdone after the time.
When it’s done, top it off with some chopped walnuts, vanilla ice-cream and toffee sauce. Enjoy warm.