Skillet Brownies with Melted Chocolate and Sea Salt

To store leftover skillet brownies, let them cool completely, then cover the skillet with plastic wrap or transfer the brownies to an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing them for up to 3 months.

Yes, you can make a vegan version of skillet brownies by substituting eggs with flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. Alternatively, use 1/4 cup of unsweetened applesauce per egg.

If you don't have black cocoa powder, you can substitute it with a combination of regular unsweetened cocoa powder and a small amount of Dutch-processed cocoa powder. Use 3/4 cup of regular cocoa powder and 1/4 cup of Dutch-processed cocoa powder to achieve a similar rich flavor.

Skillet brownies pair wonderfully with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce. For a refreshing contrast, serve them with fresh berries or a fruit compote. A cup of coffee or a glass of milk also complements the rich flavors of the brownies.

To check if your skillet brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If the toothpick comes out wet with batter, they need more time. Remember that the brownies will continue to firm up slightly as they cool.