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Here you go! It's also in the current Season's Best cookbook. It's awesome. I've probably made this recipe the most at all of my shows over the past couple months.
The Pampered Chef ®
Molten Chocolate Skillet Brownie
1 package (19-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
1 bar (4 ounces) fine-quality 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
Vanilla ice cream or thawed, frozen whipped topping (optional)
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.
Combine water and ice cream topping in Large Micro-Cooker®; 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.
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.
Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions® Small Bowls using Nylon Spoon and serve warm with ice cream or whipped topping, if desired.
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.