Molten Chocolate Skillet Brownie Question...

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Discussion Overview

This thread centers around the preparation of the Molten Chocolate Skillet Brownie recipe, specifically discussing alternative cookware options for heating toppings and the experiences of participants using different products.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant expresses a desire to showcase the recipe but lacks the Large Micro-Cooker, seeking alternatives.
  • Another participant shares their experience using the Large Micro-Cooker and suggests practicing with the Small Micro-Cooker or Classic Batter Bowl.
  • One participant mentions that the Small Micro-Cooker is too small but was able to use it at home for practice.
  • Another participant recounts a successful experience using the Classic Batter Bowl at a cluster meeting without the micro-cooker.
  • One participant alternates between the Classic Batter Bowl and the Micro-Cooker for making the recipe at home.
  • Another participant notes success using both the Classic Batter Bowl and Rice Cooker for the recipe.
  • One participant enthusiastically shares their enjoyment of the recipe and plans to make it for upcoming shows.
  • Another participant discusses using caramel topping instead of hot fudge, highlighting their enjoyment of the recipe despite not having all ingredients.

Areas of Agreement / Disagreement

Views differ on the effectiveness of alternative cookware, with some participants sharing positive experiences using the Classic Batter Bowl and others cautioning about the size of the Small Micro-Cooker. No clear consensus emerges on the best alternative product.

Contextual Notes

Participants share personal experiences and preferences regarding cookware options for the recipe, reflecting a range of practices within the consultant community.

Who May Find This Useful

Consultants looking for insights on alternative cookware for the Molten Chocolate Skillet Brownie recipe may find this discussion beneficial.

K
Kristen
Messages
159
I really want to make this recipe for a show on Friday because I think it will really show off our cookware! However, the recipe says to use the Large Micro-Cooker to microwave the ice cream topping and water. Unfortunately, I don't have this product. :( Does anyone know if I can use the Small Micro-Cooker, or am I looking at a complete mess by doing this? How about the Classic Batter Bowl w/out the lid? Any other suggestions of alternate products? Thanks!
 
Hi Kristen!

I've made this one a lot at shows, but have only used the Lg. Mircro cooker. You could practice it with the small one just to heat that stuff up and see what happens. I would think the batter bowl would work fine, but the cook time may be longer since it's supposed to boil. Maybe just experiment and see! :) Or maybe someone else on here has done what you were wondering.
 
Small cookerI used the small micro-cooker but at home. It is too small. I was able to get away with it as I was trying it at home. I'd suggest to try it first (even if it's with plain water).
 
  • Thread starter
  • #4
Darn! Okay, maybe I'll do the the Turtle Fudge Skillet Cake instead! :)
 
We made this at one of our cluster meetings and the consultant did not have the micro-cooker. We used the Classic Batter Bowl and it worked just fine.
 
I make this at home all the time. I love it! I alternate between the batter bowl and micro cooker.
 
Rice Cooker works, tooI have used the Classic Batter bowl and Rice Cooker with success.

Robin
 
I have used the Classic Batter bowl and it works great! This is such an awesome recipe! I am making it at all my February shows! YUM!
 
Where did you get the recipe for the Molten Chocolate Skillet Brownies? I would love to try it out. :D
 
Swirl,
It's in your Season's Best from this season Fall/Winter 05, page 24.
 
I made it last night. It is my recipe for the month.

I use the small microcooker, but after I poured it I started to talk about all our micro products I showed them the rice cooker. When I pointed out you can use the rice cooker as well for the microwave cake they wanted a demo on that. The hostess whipped together the cake and scooped the icing on top. Micro for 9 minutes and BAM! 4 rice cookers sold in one night!!

In other words yes you can use the small micro cooker or the batter bowl, but don't forget to cross sell the products :)
 
I made this the other night and it was awesome. I didn't have hot fudge, but I did have carmel topping. The carmel topping is thin as it is, so I warmed it up and drizzled over the top, very yummy. I ate too much of it. I love trying out our recipes, but I hate having to eat it all. My husband won't always eat it!
 

Frequently Asked Questions

What ingredients do I need to make the Molten Chocolate Skillet Brownie?

To make the Molten Chocolate Skillet Brownie, you will need the following ingredients: unsalted butter, semi-sweet chocolate, granulated sugar, eggs, vanilla extract, all-purpose flour, and a pinch of salt. You can also add chocolate chips or nuts for extra flavor if desired.

How long does it take to bake the Molten Chocolate Skillet Brownie?

The baking time for the Molten Chocolate Skillet Brownie is typically around 20-25 minutes at 350°F (175°C). Keep an eye on it towards the end to ensure the center remains gooey and molten while the edges are set.

Can I make the Molten Chocolate Skillet Brownie ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. When you're ready to bake, simply pour the batter into the skillet and bake as directed. However, it's best enjoyed fresh out of the oven for that gooey texture.

What type of skillet is best for making the Molten Chocolate Skillet Brownie?

A cast iron skillet is ideal for making the Molten Chocolate Skillet Brownie as it retains heat well and helps achieve a crispy edge while keeping the center soft. If you don't have a cast iron skillet, any oven-safe skillet will work.

How should I serve the Molten Chocolate Skillet Brownie?

The Molten Chocolate Skillet Brownie is best served warm, straight from the oven. You can top it with a scoop of vanilla ice cream, whipped cream, or fresh berries for an extra indulgent treat. Drizzling with chocolate or caramel sauce also adds a delicious touch!

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