Photo: Brian Woodcock; Styling: Claire Spollen
Yield
Serves 16 (serving size: 1 wedge)

How to Make It

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Needs tweaking but a good cookie...

detailaddict
April 11, 2015
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. 

GirlNinja's Review

GirlNinja
March 04, 2015
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.

rebelfan's Review

rebelfan
February 01, 2015
This did not work for me! It was so dry that I added more milk but still the brownie was so hard it was really not edible. I followed the directions so would appreciate ideas on how to make it work.