21 Jul 2026
The warm cast-iron skillet brookie recipe is an indulgent plated dessert designed for boutique cafés, restaurants, dessert bars, and dine-in bakery menus. Made using SwissBake® Brookie Mix, the dough is portioned into individual cast-iron skillets and baked until the edges are set while the centre remains soft, molten, and gooey. Served warm with vanilla bean ice cream and hot chocolate sauce, this dessert delivers strong visual appeal, rich chocolate indulgence, and a fresh-from-the-oven eating experience.
21 Jul 2026
For Brookie Dough
For Panning & Service
Brookie Dough Preparation: Place SwissBake® Brookie Mix into the bowl of a planetary mixer fitted with a paddle attachment. Add cold water & softened unsalted butter directly into the bowl. Mix on slow speed for 1 minute until the ingredients begin to combine. Stop the mixer and scrape down the sides and bottom of the bowl to ensure even mixing. Continue mixing on medium speed for 4–5 minutes until a smooth, thick, and highly cohesive dough forms.
Chocolate Chunk Addition: Reduce the mixer to slow speed and add the dark chocolate chunks. Mix for approximately 30 seconds, only until the chocolate chunks are evenly distributed through the dough. Avoid overmixing after the chocolate is added to maintain clean distribution and prevent unnecessary breakdown of the inclusions.
Panning & Portioning: Lightly grease the interior of standard 6 inch / 15 cm cast-iron skillets using vegetable oil or shortening. Weigh out 200g of brookie dough for each skillet. Press the dough evenly into the bottom of the skillet, keeping the edges slightly raised and the middle slightly depressed. This shape helps the brookie bake with set edges while retaining a soft, gooey centre for service.
Optional Storage Tip Before Baking for Commercial Efficiency: The pre-filled skillets can be wrapped tightly and stored under refrigeration for up to 3 days or frozen for up to 30 days. For the best warm, gooey bake, thaw frozen skillets to room temperature before baking. This helps ensure even baking and prevents the centre from staying overly firm while the edges overbake.
Baking: Pre-heat a deck oven or convection oven to 180°C. Place the prepared skillets directly onto the oven deck and bake for 14–16 minutes. The edges of the brookie should be puffed, lightly golden, and set, while the centre should remain slightly shiny, soft, and slightly jiggly. Do not overbake, as the centre must remain molten and gooey for the intended skillet dessert texture.
Service: Remove the skillets carefully from the oven and allow them to rest for 2 minutes. During this time, the cast-iron skillet will continue to cook the outer edges while the centre remains warm and soft. Place a large scoop of vanilla bean ice cream directly in the hot centre, drizzle with hot chocolate sauce or fudge, and serve immediately.
