chocolate brownie spoon bread

1/2 cup unsalted butter, plus more for skillet
4 oz. semi-sweet chocolate, chopped
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Pinch of salt
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup sugar

1. Preheat oven to 350 degrees F. Butter an 8-inch seasoned cast-iron skillet; set aside. Place chocolate and butter in a medium heat-proof bowl. Set over a pan of simmering water; stir until almost melted. Remove from heat; let cool, stirring. Set aside.
2. Into a medium bowl, sift together the flour, cocoa, baking powder, and salt. Sift again, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until thick and pale, about 6 minutes. Beat in the sugar until fluffy. Stir in the chocolate mixture. Fold in the dry ingredients until just combined.
3. Pour batter into prepared skillet. Bake until spoon bread is set but still soft in the center, about 40 minutes (cook less for a more molten center). Let cool 10 minutes; serve warm in the skillet.

● serves: 8     ● prep time: ? min   ● total time: ? min  ● source: Cooking Light July 2003