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Pampered Chef: Molten Chocolate Skillet Brownie

  1. AJPratt

    AJPratt Legend Member Silver Member

    I have been looking for this recipe all over CC. I was beginning to think I had just made it up, and then I remembered to go on Joyce's website. Lo and behold, there it was. So, why wouldn't it be on CC? I swear it was in a SB or cookbook one year, and I've only been a consultant since 2005, so its not like we're talking 25 years ago; that it would be too much to store on CC. Does anyone know where it was published? Now that I knw I'm not completely nuts, I'm curious. Easy there, KG.
    Nov 14, 2009
  2. DebbieJ

    DebbieJ Legend Member

    I love this recipe! It was in a SB, maybe fall 2005?
    Nov 14, 2009
  3. Lisa/ChefBear

    Lisa/ChefBear Veteran Member Gold Member

    You are right, it's 2005. I have my recipes in word and I try and tell where they originally come from.

    Here's the recipe.

    Molten Chocolate Skillet Brownie The Pampered Chef®
    2005 Fall/Winter Season's Best

    1 package (19-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
    1 bar (4 ounces) fine-quality (Ghirardelli) bittersweet chocolate
    2 cups water
    1 jar (12 ounces) chocolate fudge ice cream topping
    1/2 teaspoon Pantry Double Strength Vanilla
    1/2 cup sliced almonds, toasted and coarsely chopped
    Powdered sugar
    Vanilla ice cream or thawed, frozen whipped topping (optional)

    1. Preheat oven to 350°F. Lightly spray bottom of Family (12-in.) Skillet with nonstick cooking spray. In Classic Batter Bowl, prepare brownie mix according to package directions for cake-like brownies. Spread batter over bottom of skillet. Cut chocolate into small pieces using Crinkle Cutter. Sprinkle chocolate evenly over batter.

    2. Combine water and ice cream topping in Large Micro-Cooker(R); whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla. (Mixture will be thin.) Carefully pour ice cream topping mixture over brownie batter in a circular pattern.

    3. Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.) Using Silicone Oven Mitt, carefully remove skillet from oven to Stackable Cooling Rack.

    4. Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions(R) Small Bowls using Nylon Spoon and serve warm with ice cream or whipped topping, if desired. Use Easy Accent Decorator using Large Star tip to put Whipped Topping on each piece as you serve it.

    Yield: 16 servings or 20 sample servings

    Nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 3.5 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 140 mg, Fiber 1 g

    Cook's Tip: To toast almonds in the microwave oven, place almonds in Small Oval Baker; microwave on HIGH 5-7 minutes or until golden brown, stirring after each
    30-second interval. Cool completely.
    If desired, 1 teaspoon vanilla can be substituted for the Double Strength Vanilla.
    If desired: 4 squares (1 ounce each) bittersweet baking chocolate or 1 cup semi-sweet chocolate morsels can be substituted for the bittersweet chocolate bar.
    Nov 14, 2009
  4. AJPratt

    AJPratt Legend Member Silver Member

    OK... for some reason I am missing the FW 2005 SB. I knew I made it before! Thanks, girls!
    Nov 15, 2009
  5. junkfortara

    junkfortara Member Gold Member

    Can this be done in either the stainless or the nonstick? It looks delicious!
    Nov 15, 2009
  6. DebbieJ

    DebbieJ Legend Member

    has to be non stick
    Nov 15, 2009
  7. babywings76

    babywings76 Legend Member Gold Member

    Well there's a tempting recipe! Great, now I just have to go and try that. My waistline is growing just thinking about it! :D
    Nov 15, 2009
  8. Becca_in_MD

    Becca_in_MD Veteran Member Gold Member

    I loved doing this as second recipe when I did 2 recipes. I didn't clean out the pan at the host's house so I could scrape out the leftovers at home. Mmmm. A great way to promote the 12" skillet as a booking tool.

    Another great second recipe was the sticky caramel mini cakes in the floral silicone cupcake pan. I would make them and keep them in the freezer. 15-20 seconds in the microwave and they were perfectly warm. My waistline couldn't take them anymore.
    Nov 15, 2009
  9. AJPratt

    AJPratt Legend Member Silver Member

    Its one of my favorites! I made it for dessert last night. Its really nice to get back to baking!
    Nov 16, 2009
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