Fudgy Skillet Cookie

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.

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.

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.