What do chewy moist brownies and fritattas have in common? A hot pan! Yes, starting with a hot oiled pan will take your brownies to the next level. The hot pan starts a caramelizing process with the brownie edges that allows the sugar and cocoa to for a bendy-chewy crust that seals the moisture into the brownies. You can certainly make this recipe in your favorite small baking dish, but I use my skillet because it's cute and since it's round, each piece is an end piece, so no one has to fight. This recipe makes 4-6 irresistible servings. You will want to double it. Trust me.
1/4 cup extra dark cocoa powder
2/3 cup all-purpose flour
1/2 tsp salt
1 cup sugar
5 TBS melted butter, allowed to cool
2 large eggs (room temperature)
1 TBS vegetable oil
Preheat oven to 350 degrees F.
Melt butter in microwave in 20 second increments, or melt over the stove top over low heat. Allow it to sit to cool a little, so it won't cook your eggs.
In a medium mixing bowl, add cocoa powder, flour, and salt. Whisk dry ingredients together.
Add sugar, eggs, and melted butter and whisk, until evenly blended. Don't over do it. Just enough to blend. Too much whisking can affect the rise on the brownies.
Add 1 TBS of oil to an 8-inch pan or baking dish and tilt the pan, spreading it around the bottom evenly.Place pan in the oven for 5-6 minutes, or until the oil becomes really hot. You should be able to smell it heating up.
Remove hot pan from oven and immediately scrape in batter and gently spread it around the bottom of the pan. It doesn't have to be perfect.
Return your pan to the oven and bake for 12-15 minutes. Check at 12 minutes, the center should be a little soft if pricked with a fork. If it's still in liquid form, set in the oven for 4-5 more minutes.
Remove from oven, allow to sit for 7 minutes. Serve hot and enjoy!