Cooked and served in a 30cm skillet, this is a delicious dessert to share. Best cooked and served slightly under-cooked so still gooey in the middle.
- 230g unsalted butter
- ¾ cup firmly packed dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 280g dark chocolate chunks
- ½ cup coarsely chopped walnuts or pecans
- Vanilla ice cream for serving
Preheat the oven to 190°C. Melt the butter in a 30cm skillet over low heat. Turn off the heat and stir in both sugars into the melted butter. Fold in the lightly beaten eggs and vanilla.
In a small bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter-sugar mixture and stir until smooth. Fold in the chocolate chips and chocolate chunks.
Run a wet paper towel around the edges of the pan to clean them up. Scatter the nuts over the top of the batter.
Place the skillet in the oven and bake until the edges are lightly browned and the centre is still a little soft to the touch, 25-30 minutes. Remove the pan from the oven. Serve warm with vanilla ice cream.