Rhubarb-Strawberry Brownie Skillet
Top a skilletful of brownie batter with both rhubarb and strawberries before baking to get a rich, gooey treat that's like brownie and pie in one. Someone grab the ice cream.
Ingredients
Directions
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Preheat oven to 350°F. In a 10-inch cast iron skillet heat 2 tablespoons butter over medium. Add rhubarb. Cook 5 minutes, gently stirring occasionally. Remove from skillet; sprinkle with 1 tablespoon sugar. Let skillet cool then wipe out. Coat skillet with additional butter; set aside.
In a medium saucepan combine 1/2 cup butter and the unsweetened chocolate; cook and stir over low until melted and smooth. Remove from heat. Stir in 1 cup sugar. Add eggs, one at a time, beating after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Spread in prepared skillet. Arrange rhubarb and strawberries over batter.
Bake 50 to 55 minutes or until edges are firm and center appears set. Makes 8 servings.
