although i am not a fan...(brownie recipe)...

... of all things Martha Stewart, someone is forever giving me her latest copy of the Martha magazine: 'Living". I willingly look at it, and generally find a medical office waiting room to leave it in. After not much more than a cursory thumbing-through. But this one, the May 2016 issue, had a recipe that caught my eye, so thought it worth trying.

Recipes have been scarce around here lately, not much going on, since I'm not in the Aprons cooking kiosk any more, no more food demo'ing. But this one was eye appealing, sounded easy and good. The only problem is you cook it in a non-stick, ovenproof skillet.

A bad combination to find in my kitchen. My only nonstick is probably not oven proof, thinking the plastic handle could not stand the heat of 350 degrees for twenty minutes. And the iron skillet is prone to having stuff get stuck on the bottom, though it has been seasoned on several occasions by
The Resident Cooking Expert.

A call to The Cooking Expert resulted in advice: Put the iron skillet in the oven and get it really hot. Then put some butter in it. I used some of the butter the recipe called for, which may have been the very best idea. When I put it all together and baked it, it sorta' kinda' stuck, not badly, just not releasing like it would have done in a teflon-type, coated, non-stick pan.

I have not tasted it, and won't because it is loaded with chocolate, that would have me wide-eyed at midnight, but think it will be very good. I will probably take it to work for the guys to eat tomorrow. This was just a test, to see how it would do.

Chocolate Chocolate Chip Skillet Cookie

Active time: 10 min.
Total time: 35 min.
Serves: 10-12

6 Tbs. unsalted butter, softened to room temp.
3/4 cup light brown sugar
1 large egg
1 cup all purpose flour
2 Tbs. dutch process cocoa powder
1/2 tsp. baking soda
1/2 tsp. coarse  salt
1 1/2 cups semisweet choc. chips

Preheat oven to 350. In a large bowl, mix butter and brown sugar with a wooden spoon. Stir in egg and vanilla, then flour, cocoa, baking soda and salt, blend well. Stir in choc. chips.
Spoon batter (it will be thick) into a 10 inch oven proof nonstick skillet. Smooth top. Bake until just set in center and pulling away from sides, 20-22 min. Let cool ten  minutes, then loosen edges. Turn out onto a wire rack, Re-invert onto a plate and slice.