Preheat oven to 350°. Combine semisweet chocolate, canola oil, and butter in a bowl. Microwave at HIGH 45 seconds, stirring occasionally. Stir in brown sugar, granulated sugar, and egg. Stir in flour, cocoa, baking soda, and salt. Stir in chopped milk chocolate. Scrape into a 10-inch cast-iron skillet. Bake at 350° for 19 minutes.
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I also found this to be dry, possibly because I used white whole wheat flour; but this may also have been due to the baking time. I would make this again but watch it more carefully and take it out just as the surface begins to crackle. Otherwise this is a good impromptu "sweet" for a casual get-together, and just the thing to satisfy a chocolate craving as a cross between a cookie and a brownie.
The whole family loves this sweet treat! I halved the recipe and baked it in a 6" skillet and it came out great with no other substitutions. The previous reviewer mentioned that the batter was too dry - I always weigh dry ingredients like flour to make sure I don't inadvertently add too much by packing it in the measuring cups. (The 3/4 c. flour called for in the recipe equals about 3.2 oz of all purpose flour). I've made this three times already and have had great results each time.