Ingredients
- 144 g unsalted butter
- 228 g semisweet chocolate, chopped
- 1 cup caster or regular granulated sugar (I find caster sugar to melt more easily, so you can avoid that gritty sugar feeling after baking)
- 3 eggs, room temperature
- 1 tsp vanilla extract
- 80 g all purpose flour (1/2 cup plus 2 tablespoons)
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 2 tbsp cacao nibs optional
- 1 cup semisweetchocolate chips
Instructions
- In a medium saucepan over medium heat, combine the chopped chocolate and butter and stir until melted. Set aside to cool for around 10 minutes.
- After 10 minutes have passed, in the same pot whisk in the sugar until combined, then the eggs and vanilla until combined.
- Switch to a spatula and gently fold in the flower, cocoa powder and salt until just combined.
- Stir in the chocolate chips and cocoa nibs if using, until just combined.
- Pour batter into a greased oven safe skillet (9-12 inches) and bake at 180 C (350 F) for 25-35 minutes until a toothpick inserted in thecenter comes out with some moist crumbs. Don't overbake, so start checking early!
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!