Lindt SWISS CLASSIC Milk Chocolate Skillet Brownies

These skillet brownies opt for milk chocolate instead of dark or semi-sweet chocolate. As a result, these chocolate brownies are both light and dense at the same time. These brownies are gooey and full of chocolate flavour.

30 minutes
16 people


  • 1 bar (300g) Lindt SWISS CLASSIC Milk Chocolate Bar, finely chopped
  • 1 cup (250 mL) unsalted butter, diced
  • 1 cup (250 mL) dark brown sugar, packed
  • ½ cup (125 mL) granulated sugar
  • 4 large eggs
  • 1 tbsp (15 mL) vanilla extract
  • 1 ½ cups (375 mL) all purpose flour
  • ¼ cup (60 mL) cocoa powder
  • 1 tsp (5 mL) salt


Step 1.

Preheat oven to 325°F. Grease a 12-inch cast iron skillet

Step 2.

Place butter and chopped chocolate in a medium heatproof bowl. Melt together by placing bowl on top of a saucepan with a few inches of barely simmering water, stirring often. * Keep a close eye on the chocolate as milk chocolate can burn quickly. Stir constantly once it starts to melt and remove from heat as soon as all ingredients have melted together. Set aside to cool to room temperature.

Step 3.

Place brown sugar, granulated sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl with electric hand mixer). Beat on high speed until light and fluffy and doubled in size, scraping down sides of the bowl as needed, 3-4 minutes. Beat in vanilla extract. Beat in butter and chocolate mixture until smooth. Add flour, cocoa and salt to batter and beat until just combined.

Step 4.

Tip batter into prepared cast iron skillet. Bake until top is set, and a skewer inserted into the centre comes out clean, about 30-40 minutes. Let cool completely in pan before topping with ice cream.


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