I was really excited to finally own a cast iron skillet. Such basic cookware and so cheap too!! I really should have gotten one earlier! This recipe was a quick fix for my cookie craving. Even though it's officially called a blondie, it tasted like a giant cookie and went well with a scoop of ice cream. It was moist and chewy on the inside with a slight crisp on the edges. There are a lot of mix-ins in this recipe so the stuff-to-dough ratio is quite high. It's possible to swap out mix-ins for other items to your liking. I've tried craisins with walnuts and almonds with shredded coconut - both were delicious!
Skillet Blondie Cookie
adapted from the kitchn
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup firmly packed dark brown sugar
1 1/2 teaspoon vanilla extract
1 teaspoon espresso powder
1 large egg
3/4 cup dark chocolate, chopped
1/2 cup walnuts, chopped
1/2 cup dried cranberries
- Preheat the oven to 350F.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon and baking powder.
- Heat the butter in the 10-inch cast-iron skillet over medium-low heat. Once the butter has completely melted, add the brown sugar and whisk together until it dissolves, about 1 minute. This can also be done in a small saucepan and you can brown the butter while you're at it. Note that the butter sugar mixture may not mix uniformly and may separate out into layers.
- Slowly pour the butter mixture into the flour mixture. Add the egg, vanilla, and espresso powder. Mix with a wooden spoon until combined.
- Fold the chopped chocolate, walnuts, and dried cranberries into the dough. Transfer the dough back to the buttery skillet, and bake for 20-25 minutes or until the blondie is golden brown on top and set in the middle. A toothpick should come out of the center clean.
- Cool the blondies for at least 30 minutes before slicing. Slice in wedges like a pie and serve with a scoop of vanilla ice cream (optional).
- Blondies will keep for three days in an airtight container at room temperature.