This decadent and highly shareable skillet brownie makes a wonderful ending to a St. Patrick’s Day feast. Or, make it for the beer enthusiast in your life. Use your favorite dark stout in this recipe. milk stout, chocolate stout, Guinness draught - any of these will work.Use a 9 1/2 inch or 10 inch heatproof skillet in which to bake this confection. Cast iron is preferred for crusty edges, but not entirely necessary. These brownies are dense, fudgy in the center, and cake-like around the edges. Because of its hearty nature, a skillet could probably serve 24 people rather than 12 (I'll let you decide). It's best served warm with ice cream or whipped cream. Instructions for a gooier skillet brownie are in the recipe notes.
Preheat the oven to 350°F. Lightly coat a heat-proof skillet with cooking spray.
In a medium saucepan, combine the butter and stout. Bring to a boil; reduce heat so that the mixture maintains a constant bubble. Simmer for 10 minutes, stirring occasionally.
In a separate mixing bowl, add the chopped chocolate. Pour the hot beer mixture over the chocolate and let stand 5 minutes. Whisk together until the chocolate is completely melted and smooth. Let cool slightly.
In the bowl of an electric mixer, combine the eggs, egg yolks, and sugars. Mix well. Pour in the cooled chocolate mixture. Mix until combined. Sift the flour and cocoa powder into the chocolate mixture. Add the oats. Mix on low speed until combined.
Pour the mixture into the prepared pan. Bake for 22-25 minutes, or until set.
Cool on a wire rack for 10 minutes. Serve warm with vanilla ice cream.
Toppings
Garnish with toasted oats (see recipe notes) and semisweet chips, if desired.
Notes
For the toasted oats, melt 1 tablespoon of butter in a nonstick skillet. Add 1/2 cup old fashioned oats. Toast over medium-high heat until golden brown. Let cool before using as a brownie topping.This brownie is cake-like. If you prefer your brownies fudgy and moist in the center, you can under bake it slightly to an internal temperature of 180°F. It is safe to eat but has a gooey interior. Measure the temperature with a probe thermometer for accurate results.This brownie is best served warm with vanilla ice cream. Leftovers can be heated up in the microwave at 100% power in 30 second increments.
Keyword milk stout, oat and stout skillet brownie, semisweet chocolate, skillet brownie, St. Patrick's Day Dessert, stout brownies, toasted oats, vanilla ice cream