Comments on: it ain’t broke, but

By: EdaBy

EdaBy — Mon, 15 Feb 2010 06:50:40 +0000

Beautifully and apparently tasty. Thank you.

By: Presley

Presley — Fri, 01 Jan 2010 17:43:47 +0000

Ah but this does fix something – it means less cleanup! I’m all for it. It means I get to use my cast-iron skillet, too.

By: Mike

Mike — Sun, 17 May 2009 17:33:44 +0000

Never bake anything in a non-stick skillet.

While your baking all that non-stick deliciously toxic material is going into your food.

Just a heads up!

By: Iowa Girl Eats

Iowa Girl Eats — Wed, 01 Apr 2009 16:45:24 +0000

This looks incredible!! I find that brownie recipes with minimal, quality ingredients just come out best. Sooo much better than a boxed mix!!!

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Tue, 31 Mar 2009 14:52:57 +0000

joanser: Thanks! I used a 9-inch skillet, but I think either a 9- or 10-inch skillet would work.

By: joanser

joanser — Mon, 30 Mar 2009 21:55:06 +0000

What size skillet did you use? 9″? 10″? larger? Love your blog. I’m a newbie, and I am just enjoying the heck out of it.

Thanks.

By: Sweet Kitchen

Sweet Kitchen — Sat, 28 Mar 2009 01:00:43 +0000

These look amazing and I love that there is no extra bowl to wash up afterwards! Can’t wait to try them.

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Thu, 26 Mar 2009 18:50:11 +0000

Ashley: I agree — brownies can be awfully persuasive.

Whitney: We need to set up some sort of leftover delivery service. I think the Armitage bus would be happy to deliver, no?

Christina: Thanks!

Jessica: Another voice in the chorus! I want to give them a try soon.

Monica: I hope you try them! Let us know how they compare to others you’ve tried.

Polly Rice: Wedding diet, wedding schmiet. : )

Jodye: Thanks!

Kelly: You should look into the oven-safe information for your skillet. Mine is oven-safe up to 400 degrees, so I felt comfortable with this recipe, which bakes at 350.

Jen: I didn’t see that one (way past my bed time!), but sounds funny. And the edge of a plastic spatula worked well for cutting these.

noble pig: I’m liking it too. I hadn’t ever read it until recently and it’s full of beautiful photos and practical recipes. Can’t argue with that.

Tabitha: Exactly.

Sara: Thanks!

Kate: They were delicious.

Jennifer: Good point about the cornbread. Same goes for fritattas.

maggie: Thanks! And, yes, definitely a way to fancy up brownies.

Katie J: Yes!

ingrid: That is an exceptionally good idea.

Treehouse Chef: Thanks!

MommyAmy: Oh, you definitely need one. Need, with a capital “N.”

Shari: I hope you try them! Let us know how they turn out.

By: Shari

Shari — Thu, 26 Mar 2009 03:18:11 +0000

I saw those brownies in Martha’s magazine also, and now that i’ve seen how they turned out in your kitchen, i’m definitely going to make them. I love the thin crackly top too. When we were kids and made brownies, we strived for “shiny” brownies, and were very disappointed if they turned out dull on the top. And i’m still that way.

By: MommyAmy

MommyAmy — Thu, 26 Mar 2009 03:16:57 +0000

GREAT…. thanks so much for tempting me with brownies in a skillet! Dang you….

I’ve already got my Hubs half convinced that we need an ice cream machine by the way… lol