Since I have a beautiful re-seasoned cast iron skillet, I knew there was only one thing left to do, the final step, the grand hoorah to finish the seasoning process and ensure excellent results…
I’m just kidding, it doesn’t really help with the season of your skillet. But if I say it does, then it sounds like we’re eating brownies for science and not simply because it’s what I want for supper…
So for science purposes, let’s see if Brownies do, in fact, help season your Cast Iron Skillet…
When I was a kid I hated the science fair projects. What brand of bubblegum produces the biggest bubbles? I cared for about as long as a piece of gum holds flavor and then I was out. But as an adult? “Science” is practically the tax write off of bad decisions. All things are acceptable in the name of science.
Can a human function on 2 hours of sleep a week? Science. Can I eat cheesy fries everyday and still fit in my jeans. Surely I can, because this is for science. Science calories don’t count. If I order packages only on certain days, can I be sure that my husband will never be home when they arrive and doesn’t know of all the crap I’ve bought? For science, I’ll try. (Also, just kidding Dylan, I would never do such a thing nor have the algorithm down pat and WHAT PACKAGES?)
So, for science, let’s get to baking.
Bake along side me as I make the best, crispy brownies from scratch, using my old faithful cast iron skillet, and nearly burn the house down… No houses or brownies were burnt in the making of this video… my diet, however, did go up in smoke.
Cast Iron Brownies
- 1 stick of butter, melted
- 2 cups sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 3 eggs
- 1 tsp vanilla extract
- 2/3 cup All-Purpose flour
And don’t forget…
- 12 inch cast iron skillet
- Medium sized mixing bowl
- Possibly a fork, if you’re like me and loathe whisks
You’ll need to preheat your oven to 350°, and while your oven heats, go ahead and stick your skillet in the oven to preheat your skillet, as well. Next you’ll want to melt your butter. I just stick mine in the microwave.
While all that is heating up, the first step is to whisk together cocoa powder, sugar, and salt. Once well combined, pour in the melted butter. Next add in your flour, and whisk again. The last step is to add in you eggs and vanilla extract. Make sure you whisk, or fork, your ingredients together by hand. Do not beat with a mixer, because this will cause bubbles in your batter and uncooked spots in your brownies.
Carefully remove skillet from oven, pour batter in, being sure to evenly spread mixture in skillet, and then promptly put back into the oven. Let bake for 30 minutes.
Be sure to keep an eye on the brownies while baking, since not much is worse than burnt brownies. After 30 minutes, take brownies out of the oven and set somewhere it can cool for 1 hour. The brownies should be pretty soft, almost jiggly at this point, because the brownie batter is going to continue to cook in the skillet over the next hour.
Once the hour has passed, your brownies should be set and ready to dig into! Be sure to use a plastic or wooden utensil for cutting into the brownie, as metal spatulas or silverware will scratch the skillet’s seasoned coating.
I hope you enjoy these brownies, and share this recipe with your friends. Here’s the beauty in that: if you give them the recipe, then you don’t have to give them any brownies. Brownies are great among friends but even better when we don’t have to physically share the brownies. Enjoy!!