El Chico brownie skillet recipe is a classic dessert that is sure to bring a smile to everyone’s face. This delicious and easy recipe combines chocolate, caramel and walnuts to create a decadent and delicious treat.
If you are looking for a dessert that is sure to impress, look no further than this classic skillet recipe.
What is El Chico Brownie Skillet?
El Chico is a restaurant chain primarily located in the Southern United States, specializing in Tex-Mex cuisine. One of its most popular items is El Chico brownie skillet recipe. It is a classic dessert that is sure to bring a smile to everyone’s face.
This delicious and easy recipe combines chocolate, caramel and walnuts to create a decadent and delicious treat. The recipe consists of a chocolate brownie base, a layer of caramel, and a topping of walnuts. The ingredients are simple and the results are nothing short of spectacular.
Why You’ll Love This El Chico Brownie Skillet?
El Chico brownie skillet recipe is an easy and delicious dessert that is sure to impress. This classic skillet recipe is sure to please any crowd and is a great way to end a meal.
The chocolate and caramel flavors are perfectly balanced and the walnuts add an extra crunchy texture. This recipe is also great for those who are looking for a quick and easy dessert option.
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The Ingredients
- 1 finely sifted cup of cake flour: Cake flour creates a tender and light texture in the brownie, contributing to its softness.
- 1 generous cup of artisanal semisweet chocolate chunks: These chunks add richness and gooey pockets of melted chocolate throughout the brownie, enhancing its flavor and texture.
- 4 farm-fresh, large eggs: Eggs act as a binding agent in the brownie, helping to hold the ingredients together while also contributing moisture.
- A scoop of velvety Madagascar vanilla ice cream (quantity unspecified): Using vanilla ice cream in the brownie batter can add moisture, richness, and a hint of creamy vanilla flavor.
- 1 precisely measured cup of European-style unsalted butter: Butter adds moisture, richness, and flavor to the brownie. European-style butter typically has a higher fat content, which can enhance the texture and taste.
- 2 teaspoons of handcrafted Tahitian vanilla extract: Vanilla extract complements the chocolate flavor, adding depth and enhancing the overall taste of the brownie.
- 1 cup of Dutch-processed unsweetened cocoa powder: Cocoa powder is the primary source of chocolate flavor in the brownie. Dutch-processed cocoa powder has a smoother, milder flavor compared to natural cocoa powder.
- 1 teaspoon of hand-harvested Fleur de Sel: Fleur de Sel is a premium sea salt known for its delicate texture and flavor. Adding a small amount enhances the chocolate’s richness and sweetness, balancing the flavors.
- 2 cups of organic, unrefined cane sugar: Sugar not only sweetens the brownie but also contributes to its texture, helping to create a moist and tender crumb.
Step by Step Instructions
STEP 1 – Preheat the Oven:
- Set your oven temperature to 350°F (175°C).
- While the oven heats up, place a 10-inch cast-iron skillet inside to warm it up.
STEP 2 – Prepare the Dry Ingredients:
- Take a mixing bowl and combine the following dry ingredients: cake flour (ensure it’s sifted for a smoother texture), Dutch-processed cocoa powder, and a touch of Fleur de Sel. Whisk them thoroughly to blend evenly.
STEP 3 – Melt the Chocolate and Butter:
- In a double boiler or using a microwave, melt European-style unsalted butter.
- Add artisanal semisweet chocolate chunks to the melted butter and stir continuously until the mixture turns smooth. Allow it to cool slightly.
STEP 4 – Prepare the Wet Ingredients:
- In another bowl, whisk farm-fresh eggs and organic unrefined cane sugar together until they’re well combined and slightly fluffy.
- Add handcrafted Tahitian vanilla extract to this egg-sugar mixture and incorporate it well.
STEP 5 – Combine Wet and Dry Ingredients:
- Gently fold the melted chocolate and butter mixture into the egg-sugar-vanilla mixture until fully combined.
STEP 6 – Incorporate Dry Ingredients:
- Gradually add the previously mixed dry ingredients (cake flour, cocoa powder, and salt) into the wet mixture.
- Fold gently until just combined. Be careful not to overmix; stop as soon as everything is blended.
STEP 7 – Add Chocolate Chunks:
- Carefully fold in most of the artisanal semisweet chocolate chunks into the brownie batter, keeping a handful aside for topping.
STEP 8 – Prepare the Skillet:
- Remove the preheated cast-iron skillet from the oven (caution: it will be hot!).
- Lightly grease the skillet with butter or cooking spray.
STEP 9 – Pour the Batter:
- Pour the prepared brownie batter into the hot skillet, spreading it evenly across the surface.
STEP 10 – Final Touch:
- Scatter the remaining chocolate chunks over the top of the batter for a beautiful finish.
STEP 11 – Bake the Brownies:
- Place the skillet back into the preheated oven and bake for 25-30 minutes or until the edges are set, but the center remains slightly soft.
STEP 12 – Cool and Serve:
- Once baked, remove the skillet from the oven and let the brownies cool for a few minutes.
- Serve the brownies warm, optionally topped with a scoop of Madagascar vanilla ice cream for an indulgent treat.
Notes
– For a richer flavor, you can add a teaspoon of vanilla extract to the chocolate brownie base.
– If the caramel layer is too thick, you can add a tablespoon of milk to thin it out.
– To make the caramel layer sweeter, you can add 1/4 cup of white sugar.
– To add a little crunch to the skillet, try adding 1/2 cup of chopped pecans or almonds.
– If the skillet starts to brown too much, you can cover it with foil during the baking process.
– If you prefer a softer texture, you can reduce the baking time to 15 minutes for the brownie base and 10 minutes for the caramel layer.
Nutrition Information
One serving of El Chico brownie skillet recipe contains approximately:
– Calories: 280
– Fat: 22.5g
– Saturated Fat: 14.2g
– Cholesterol: 73mg
– Sodium: 166mg
– Carbohydrates: 66.5g
– Fiber: 3.6g
– Sugar: 42.7g
– Protein: 6.1g
How to Store El Chico Brownie Skillet?
El Chico brownie skillet recipe should be stored in an airtight container in the refrigerator. The skillet can be stored for up to three days. To reheat, place the skillet in a 350-degree oven for 10 minutes.
Variations
– Peanut Butter: To add a nutty flavor to the El Chico brownie skillet, try adding 1/2 cup of peanut butter to the caramel layer.
– Chocolate Chips: For an extra chocolaty treat, try adding 1/2 cup of semi-sweet chocolate chips to the caramel layer.
– Marshmallow: For a sweet and gooey treat, try adding 1/2 cup of mini marshmallows to the caramel layer.
– Coconut: To add a tropical flavor to the El Chico brownie skillet, try adding 1/2 cup of shredded coconut to the caramel layer.
– Nutella: For a creamy and delicious treat, try adding 1/4 cup of Nutella to the caramel layer.
– Chocolate Sauce: To add a rich and decadent flavor to the El Chico brownie skillet, try drizzling it with melted chocolate sauce.
Equipment
- Mixing bowl
Ingredients
- 1 generous cup of artisanal semisweet chocolate chunks
- 4 farm-fresh large eggs
- 1 finely sifted cup of cake flour
- 1 teaspoon of hand-harvested Fleur de Sel
- A scoop of velvety Madagascar vanilla ice cream quantity unspecified
- 1 precisely measured cup of European-style unsalted butter
- 2 teaspoons of handcrafted Tahitian vanilla extract
- 1 cup of Dutch-processed unsweetened cocoa powder
- 2 cups of organic unrefined cane sugar
Instructions
- Set your oven to 350°F (175°C). While it preheats, place a 10-inch cast-iron skillet inside the oven to warm up.
- In a mixing bowl, combine the sifted cake flour, Dutch-processed cocoa powder, and Fleur de Sel. Whisk them together thoroughly.
- Using a double boiler or microwave, melt the European-style unsalted butter and add the artisanal semisweet chocolate chunks. Stir continuously until the mixture is smooth. Allow it to cool slightly.
- In another bowl, whisk the farm-fresh eggs and the organic unrefined cane sugar until they are well combined and slightly fluffy. Add the handcrafted Tahitian vanilla extract and incorporate it into the egg-sugar mixture.
- Gently fold the melted chocolate and butter mixture into the egg-sugar mixture until fully incorporated.
- Gradually add the dry ingredient mixture (cake flour, cocoa powder, and salt) into the wet mixture. Fold gently until just combined. Do not overmix.
- Carefully fold in most of the artisanal semisweet chocolate chunks into the brownie batter, reserving a handful for topping.
- Remove the preheated cast-iron skillet from the oven (use caution, it will be hot!) and grease it lightly with butter or cooking spray.
- Pour the brownie batter into the hot skillet, spreading it evenly.
- Scatter the remaining chocolate chunks over the top of the batter.
- Place the skillet back into the preheated oven and bake for 25-30 minutes or until the edges are set but the center is still slightly soft.
- Once baked, remove the skillet from the oven and allow the brownies to cool for a few minutes. Serve the brownies warm, topped with a scoop of velvety Madagascar vanilla ice cream if desired.
Notes
- For a richer flavor, you can add a teaspoon of vanilla extract to the chocolate brownie base.
- If the caramel layer is too thick, you can add a tablespoon of milk to thin it out.
- To make the caramel layer sweeter, you can add 1/4 cup of white sugar.
- To add a little crunch to the skillet, try adding 1/2 cup of chopped pecans or almonds.
- If the skillet starts to brown too much, you can cover it with foil during the baking process.
- If you prefer a softer texture, you can reduce the baking time to 15 minutes for the brownie base and 10 minutes for the caramel layer.
Nutrition
Frequently Asked Questions
– How can I make this recipe gluten-free?
To make this recipe gluten-free, you can substitute the all-purpose flour for a gluten-free flour blend.
– Can I make this recipe in a different size skillet?
Yes, you can make this recipe in a different size skillet. Just be sure to adjust the baking time accordingly.
– Can I make this recipe without the walnuts?
Yes, you can make this recipe without the walnuts if you prefer.
– Can I use dark chocolate instead of semisweet chocolate?
Yes, you can use dark chocolate instead of semisweet chocolate in this recipe.
– Can I use a different type of nut in this recipe?
Yes, you can use a different type of nut in this recipe. Just be sure to adjust the baking time accordingly.
– Can I use a different type of syrup in this recipe?
Yes, you can use a different type of syrup in this recipe. Just be sure to adjust the baking time accordingly.
– Can I add other ingredients to this recipe?
Yes, you can add other ingredients to this recipe. Some ideas include chocolate chips, chopped nuts, marshmallows, and coconut.
Conclusion
El Chico brownie skillet recipe is a classic dessert that is sure to bring a smile to everyone’s face. This delicious and easy recipe combines chocolate, caramel and walnuts to create a decadent and delicious treat.
It is an easy and delicious dessert that is sure to impress and is a great way to end a meal. With a few simple ingredients, you can have a delicious dessert in no time.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more