Grasshopper skillet brownie sundae

The malted milk powder in the original recipe is left out and peppermint extract added; chocolate mints replace the same weight of chopped milk chocolate.

Heat the quarter cup of water directly in the skillet and whisk in the cocoa powder once the water is steaming, to bloom the cocoa.

Turn the heat to the lowest, add the chocolate and butter and the oil, and whisk until smooth; do not scorch the chocolate.

When only a couple of pieces are unmelted, turn the heat off entirely and let the residual heat finish it.

Whisk in the sugars, then the egg and yolks, thoroughly; too hot and the egg will cook.

Switch to a spatula and add the peppermint extract, the salt and the flour.

Fold in the chocolate mints, leaving distinct pockets rather than melting them.

Clean the rim of the skillet so no thin batter burns.

There is no leavener, so the puffing comes from the eggs; a little flaky salt on top is optional.

Bake at 350 for about 25 to 30 minutes, testing rather than trusting the clock; it came out crackled and shiny with a puffed edge.

Set aside to cool and serve slightly warm with ice cream on top, straight out of the pan.