Chocolate Chip Skillet Blondie With Raspberries
chocolate, chocolate chips, raspberries, berries, cookies
Updated. Originally Published 21st August 2019
This giant chocolate chip raspberry skillet blondie has crispy edges and a chewy and gooey centre - truly the best of both worlds. Pulled hot from the oven, this baby is totally molten in the centre and begging for a scoop or two of ice cream. It’s big enough to share, but (dangerously) delicious enough to eat alone. Spoon this warm treat straight out of the pan or cut it into wedges and serve with vanilla ice cream.
I felt the need to make a recipe with raspberries after I did a white chocolate and currant recipe, so I decided on this one and instead of pairing them with white chocolate chips as I usually do, I went with dark chocolate. This is a very very decadent skillet blondie as you can see from the amount of butter and sugar in it. It’s just the best treat and I have to say it wasn’t easy to photograph without wanting to dig into it with my spoon. You will feel the same way after it comes out of the oven.
There is one thing I added which I love to add into cakes cookies and other baked goods and that is a little bit of corn starch or instant vanilla pudding powder. This too is optional but I love what it does to baked goods. Adding it increases the hydration in the batter of whatever you are baking and increases that chew factor. It’s completely optional - the change in texture is minutely different especially in this skillet blondie which is quite chewy and molten-like on its own. It also has a leavening affect - there’s a whole chemistry behind adding it which I don’t really understand but a lot of bakeries and bakers add it in for the very reasons I mentioned above.
Recipe
Ingredients
- ¾ cup unsalted butter (1½ sticks), melted
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1tablespoon vanilla extract
- 1¼ cups all purpose flour
- 1 tablespoon corn starch (optional)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1½ cups chopped chocolate dark chocolate (approx 200 g or 7 oz chocolate)
Directions
- Preheat your oven to 350°F and grease a 23 cm cast iron skillet butter. You can also line the bottom of the skillet with parchment paper as well making it easier to slice and serve.
- Melt butter in a sauce pan or microwave Remove from heat, pour into a medium bowl and allow to cool slightly, 10-15 minutes.
- In a medium sized bowl, whisk together the flour, baking powder, salt and cornstarch if using.
- Add sugars to the cooled butter and stir/whisk well to dissolve the sugar.
- Whisk in the eggs and vanilla vigorously into the butter and sugar until well combined.
- Add the flour mixture and use a spatula to fold it in just until a bit of flour remains. Do not over mix.
- Add the chocolate chips (leave back a few pieces to sprinkle over top) and ¾ cups of the raspberries and gently fold in until just combined.
- Transfer the batter into prepared cast iron skillet, smooth the top and gently press in remaining raspberries and remaining chopped chocolate.
- Transfer the skillet to preheated oven and bake for 25 minutes. The edges should look golden brown and set while the center will be slightly under baked.
- Remove the pan from the oven and cool for 10 minutes. Serve warm with a scoop of vanilla ice cream.
Recipe Note
- Brown butter: If you would like to add extra flavor to the skillet blondie feel free to brown the butter. To brown the butter, place butter in a medium saucepan on medium high heat. Melt the butter, stirring only occasionally. Once melted, begin stirring frequently. Butter will crackle and pop as it browns and it will start to foam slightly. Once the sizzling sound stops, continue stirring often until golden brown bits begin to collect on the bottom of the pan. The butter will smell slightly nutty and aromatic.
