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CHOCOLATE BROWNIE SKILLET COOKIE

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This is a sharing-style dessert. Place the dessert in the middle of the table and let everyone dish up straight from the pan.

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SERVES 6

150 g butter

250 g dark chocolate, roughly chopped

250 g muscovado sugar

110 g cake flour

3 large eggs, lightly beaten

2 Tbsp cocoa powder

1 tsp vanilla extract

2 tsp instant espresso powder

½ tsp salt

½ tsp baking powder

70 g pecan nuts, chopped

Fresh raspberries and ice cream to serve

  1.  Preheat the oven to 180°C.

  2.  Place the butter and half of the chocolate in a saucepan and place over a medium heat. Stir until the chocolate is melted and smooth.

  3.  Add the sugar, flour, eggs, cocoa powder, vanilla, espresso powder, salt and baking powder and whisk to combine. Mix in the nuts and spoon into a 26 cm heavy-based ovenproof pan. Place the pan on a baking tray to catch any spills.

  4.  Sprinkle over the remaining chocolate and bake for 20 - 25 minutes until cooked but still slightly runny in the middle. Allow to cool for 5 minutes before serving with fresh raspberries and ice cream.