Salted Date Skillet Brookies

Madison Skye

entertaining

These individual skillet brownies are rich, fudgy, and deeply chocolatey — with a molten surprise of Spring & Mulberry Pure Dark Chocolate in the center. Naturally sweetened with dates and baked in mini cast iron pans, they’re a playful and indulgent dessert perfect for sharing (or keeping all to yourself).

This Recipe Features

Pure Dark

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Salted Date Skillet Brookies

Madison Skye

entertaining

Serving Size: 4

Spring & Mulberry Pure Dark Date-Sweetened Dark Chocolate Bar, cut into chunks

1 ½

cups pitted dates

cup hot water

cup unsalted butter

teaspoon pure vanilla extract

cup unsweetened cacao powder

cup + 2 tablespoons all-purpose flour

large eggs

Pinch of sea salt

Flaky sea salt, for finishing

(4-inch) cast iron skillets

Prepare. Preheat oven to 350°F. Lightly butter four 4-inch cast iron skillets.
Blend. In a blender, purée dates and hot water until smooth. Measure 1 cup of the paste and transfer to a large mixing bowl.
Mix. Add butter, eggs, and vanilla to the date paste. Whisk until smooth.
Combine. Sift in cacao powder, flour, and a pinch of sea salt. Mix gently until just combined into a batter.
Assemble. Scoop 1 cup of brownie batter into each skillet. Press a chunk of Spring & Mulberry Pure Dark Chocolate into the center of each.
Bake. Place skillets in the oven and bake for 10–12 minutes, until edges are set but centers remain slightly soft.
Serve. Cool briefly, then sprinkle with flaky sea salt. Enjoy warm, straight from the skillet.

Best served warm with ice cream or whipped cream.- If you don’t have mini skillets, divide the batter into ramekins or bake in one larger skillet (adjust bake time to 20–25 minutes).Underbake slightly for a gooier, molten center.

BACK TO RECIPES

Salted Date Skillet Brookies

Salted Date Skillet Brookies

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