Chili-Crisp Hot Honey Brownie Skillet

Chili crisp, the crunchy chile oil from Chinese kitchens, meets hot honey on a fudgy cast-iron brownie. A sweet-heat finish and flaky salt make this skillet dessert ready for ice cream.

Serves 6 · 12 min prep · 25 min cook

Estimate for one serving

• 372 cal
• 5g protein
• 45g carbs
• 21g fat

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Ingredients

• 1/2 cup unsalted butter
• 1 cup semisweet chocolate chips
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp kosher salt
• 1 1/2 Tbsp chili crisp
• 3 Tbsp hot honey
• 1/4 tsp flaky sea salt
• optional vanilla ice cream, for serving

Instructions

1. 1Preheat the oven to 350°F. In a 10-inch cast-iron skillet melt the butter over low heat. Add the chocolate chips and stir until completely smooth and glossy, then remove from heat.
2. 2Whisk the sugar into the chocolate mixture until combined. Beat in the eggs one at a time, then stir in the vanilla.
3. 3Sift the flour, cocoa powder, and kosher salt directly into the skillet and fold gently until no dry streaks remain; the batter will be thick and shiny.
4. 4Swirl most of the chili crisp through the batter, reserving a little for the top. Smooth the surface with a spatula.
5. 5Bake until the edges are set and crackly but the center still looks slightly underdone and fudgy, 22 to 25 minutes. Do not overbake.
6. 6Remove the skillet from the oven and immediately drizzle the hot honey over the hot brownie surface. Dot with the remaining chili crisp and flaky sea salt.
7. 7Cool in the pan 10 to 15 minutes so the honey soaks in and the center finishes setting. Slice into wedges and serve warm, ideally with a scoop of vanilla ice cream that melts into the spicy-sweet glaze.