CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
I recently baked a batch of brownies to give as a secret Santa surprise for someone who loves baked goods. I created a way to present the gift that would provide a decadent treat yet give them something they could keep after the brownies are long gone.
The holidays call for deep-dish, thick, fudgy brownies with ribbons of marshmallow cream and Nutella running through them, topped with crunchy bits of pecans. And baking the brownies in a cast iron skillet was the perfect way to include a lasting gift.
With this stovetop method for mixing the batter, we don’t even have to dirty up the mixer. I start by melting the butter in the skillet and continue preparing the batter right in the skillet before baking the brownies in the oven.
I added a festive green bow to the handle of the skillet, but a nice dish towel tied to the handle would also be appropriate. Or perhaps a serving utensil and a pretty potholder to go with the skillet brownies.
As you close in on your last-minute details before the big day, maybe this will be an idea to give to a neighbor, pastor, or friend.
Enjoy food made fresh and have a very blessed Christmas!
Skillet Brownies
1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter, (2 sticks) 2¼ cup granulated sugar 1¼ cup cocoa powder 1 tablespoon vanilla 4 eggs, beaten ½ cup hazelnut-cocoa spread (like Nutella) ½ cup marshmallow cream ½ cup pecans, chopped Preheat oven to 350° F.
Whisk together flour, baking powder, and salt in mixing bowl and set aside.
Melt butter in a 10-inch oven-safe skillet over medium heat. Stir in sugar and continue cooking for about 2 minutes, stirring occasionally, until sugar is partially dissolved. Gently whisk in cocoa powder and vanilla. Remove from heat and slowly add eggs, whisking as you pour, until completely incorporated. Slowly stir in flour mixture, a little at a time, until well blended.
Place dollops of hazelnut-cocoa spread and marshmallow cream by tablespoon, alternating evenly over the top of the batter. This will be about 8 tablespoons of each. Sprinkle the chopped pecans evenly over the dollops. Using a skewer or butter knife, drag through the dollops in a zig-zag pattern to form ribbons.
Place skillet onto a shallow baking sheet. Place on the center rack in the oven and bake for 30 to 35 minutes in the preheated oven. Let cool slightly. Run a butter knife around the edges of the skillet to loosen the brownies from the side of the skillet. Once cool enough to handle, cut into wedges to serve.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
