Once upon a time I didn’t like brownies. Or chocolate. Once upon a time I must have been crazy. Okay so maybe I was banned from eating chocolate as a kid because I’d act crazy (I mean who punches a window screen out for no reason), but that doesn’t mean I am certifiable. It just means I’ve grown and matured. By that I mean I’m obsessed with brownies and chocolate desserts. I still think it was the screens fault. The stupid screen was holding me back. “I’m a peacock you gotta let me fly.” *Bonus points if you know what movie that’s from.
If you’ve ever been to Chili’s you know they have quite a few desserts on the menu. I previously tried the Chili’s Molten Chocolate Cake, but didn’t enjoy it. It wasn’t runny enough on the inside. I didn’t hold out hopes for their Chili’s Skillet Toffee Fudge Brownie, but I was pleasantly surprised. PLUS – my husband Todd doesn’t like chocolate so the whole skillet was mine. ALL MINE!
Things To Keep In Mind:
1. This recipe works with either small cast iron skillets or porcelain ramekins. This is the set I personally use.
2. Feel free to omit the ice cream, toffee, fudge or caramel sauce if you don’t have them on hand. It really makes the dessert, but it’s still delicious without these toppings.
3. If you prefer to use a double boiler to melt the chocolate sauce, have at it. I prefer to cut down on time by using the microwave.
4. Important – chocolate burns very easy! Do not overcook the sauce. Check it every 10 seconds and stir! You’ll find it may not look 100% melted, but when you stir it that will change.