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

rebelfan's Review

detailaddict
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.

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.

Needs tweaking but a good cookie...

rebelfan
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.