This indulgent anytime, fudgy dessert is layered with raspberry-dark chocolate squares, studded with fresh raspberries, and baked in a cast-iron skillet.
Heat oven to 325°F. Grease the bottom of an 8-inch cast-iron skillet with shortening. Make the brownie batter as directed on the box for cakelike brownies.
Spread half of the brownie batter in skillet. Break chocolate bar into squares. Arrange chocolate squares on top of batter starting around outer edge of pan, overlapping pieces if needed, leaving very center uncovered. Top with remaining brownie batter and evenly spread. Evenly sprinkle 1/4 cup raspberries on top of batter.
Bake 46 to 49 minutes or until the edges are set and a toothpick inserted in the center comes out almost clean. Cool 45 minutes. To serve, sprinkle with powdered sugar. Spoon the warm brownie from the skillet and top with fresh raspberries. Remove any remaining brownie from the skillet and store in a covered container at room temperature.
Go ahead and treat yourself! Serve this with a scoop of ice cream, gelato, or a dollop of fresh whipped cream.
Wash your cast iron skillet after removing any leftovers. Then, dry it well and lightly oil to help keep it in good condition.
Remember the cast iron handle stays hot after baking—always use an oven mitt or a folded towel when handling it.
