Brown Butter Brownie in a Skillet

Start to finish: 50 minutes
Impresses: 8

Ingredients
1 cup (2 sticks) unsalted butter, plus more for greasing skillet
8 ounces good-quality dark (or semisweet) chocolate, coarsely chopped
3 large eggs
1½ cups granulated sugar
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup finely ground almond flour
½ cup unsweetened cocoa powder, sifted
¼ teaspoon salt 

Method
Heat oven to 350 F. Lightly grease a 10- to 12-inch cast-iron skillet with butter. Set aside.

To brown the butter, place 2 sticks butter in a medium saucepan and melt over medium-low heat. Stir occasionally as it melts. Once melted, increase the heat slightly and continue stirring as the butter begins to foam and makes a sizzling sound. Stay near the pan and continue to stir often. After about 5 minutes, the crackling noise will stop, and bits of brown butter will begin to form and fall to the bottom of the pan. The butter will have a rich, amber color. Remove butter from heat and pour into a medium-sized bowl. 

Immediately add the chopped chocolate, and stir until the chocolate is melted and smooth. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, mix together the eggs and granulated sugar on medium-high speed until thick and pale in color, about 3 minutes. Reduce the speed to low and slowly add the cooled chocolate and butter mixture, mixing until just combined. Add the vanilla extract, and mix until incorporated. 

Remove the bowl from the mixer and add the flours, cocoa powder and salt. Use a spatula or wooden spoon to fold in the dry ingredients. Do not over mix. 

Pour the batter into the prepared skillet and bake 30-35 minutes, or until the edges are set and the top is firm. Do not over bake, as the cast-iron skillet will retain heat and continue to cook the brownies once removed from the oven. Cool the skillet slightly before slicing into wedges. Serve warm.