skillet brookie sundae

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 1/2 cup unsalted butter
• 1 cup, divided semi-sweet chocolate chips
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 6 oz (about 6 squares) refrigerated chocolate-chip cookie dough
• for serving vanilla ice cream
• 1/3 cup hot fudge sauce, warmed

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet over low heat and melt the butter completely, swirling to coat the bottom and sides.
2. 2Remove the skillet from heat, add chocolate chips, and stir until the chocolate is fully melted and glossy. Let cool 3 minutes so the eggs won’t scramble.
3. 3Whisk in both sugars until smooth, then beat in the eggs one at a time followed by the vanilla until the batter looks shiny and pulls away from the sides slightly.
4. 4Sift the flour, cocoa powder, baking powder, and salt directly into the skillet. Fold gently with a spatula just until no dry streaks remain; the batter will be thick.
5. 5Scatter the remaining chocolate chips over the brownie batter. Break the cookie dough into rough chunks and nestle them evenly across the surface, pressing lightly so they sit halfway in.
6. 6Bake on the center rack for 22–26 minutes until the cookie tops are golden, the edges are set, and a toothpick inserted in the brownie portion comes out with moist crumbs (not wet batter).
7. 7Cool the skillet on a wire rack for 10 minutes so the center firms slightly but stays warm and gooey.
8. 8Scoop generous balls of vanilla ice cream over the hot brookie, drizzle with warm fudge, and serve family-style straight from the skillet with spoons.