This Christmas I had the pleasure of trying out the NÖNI™ skillet by Solidteknics. I thought, what could be a better first use than to make something festive, like spiced sweet potato cookie brownies! But first, let me tell you about my new pan.
Having learnt about the potential dangers of nonstick cookware (see here and here) I am slowly transitioning my conventional nonstick pans (I’ve got 1 left now ) to safer and more environmentally friendly alternatives. I was excited to discover Solidteknics and their new cookware innovations: a range of beautifully crafted, sustainable pans with quality and durability to last many years to come. What I like about the nöni™ pan is that it is a seamless one-piece stainless steel pan. Being wrought from one solid piece means that it has no rivets, no welds or screws, no joints and therefore no more wobbly handles. It also works on a number of heat sources including induction, gas, ceramic, halogen, electric, oven, even fire if you wish to use it when camping in the bush.
Since I received my nöni™pan it has rarely seen the inside of my drawer. Due to its small size (I got the 17cm skillet, which is perfect for cooking or heating up small items) it gets used almost daily. The only issues I have with the pan is that occasionally, I get oil marks on the pan – they can be hard to remove using normal detergent. However, I’ve recently found out you can get a cleaning product called Barkeeper’s Friend, which will work wonders on those hard to clean oil marks, so hopefully this will no longer be an issue.
Anyway, if you’re looking for new pans for the new year, definitely consider this range. Now that I have experienced their seamless stainless steels pan, I’m looking forward to trying their seamless wrought iron (AUS-ION™) pans next year, which perform just like normal cast iron pans but with half the weight and in a seamless one-piecer. I’ve never used bare cast iron before (most of my iron pots are enamelled) so it would be quite interesting going through the seasoning process (Note: all bare cast iron pans will need to be seasoned to make them non-stick). So that’s the plan for next year. For now, let’s make these super easy skillet cookie brownies.
This cookie brownie has the chewy fudgy brownie texture and crispy cookie top combined into one decadent dessert. It is also quite easy to make. I used my left over roasted sweet potatoes, but you can cook it however you like. Just make sure they are cooked well or it will make mashing them difficult. The sweet potato adds moistness to the cake while boosting its nutritional content, and you won’t even notice it. The key to making this cookie brownie is not to over-bake it. Take it out as soon as a toothpick inserted into the centre comes out clean. Also, if you don’t have an equivalent size skillet that is oven-friendly, feel free to use an equivalent size baking pan.
Skillet Choc Chip Sweet Potato Cookie Brownies
- ¾ cup cooked (mashed sweet potato)
- ⅓ cup coconut oil (melted)
- ⅓ cup coconut sugar (or plain sugar)
- 1 cup plain flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp baking powder
- ¼ tsp bicarb soda
- ¼ tsp salt
- ⅓ cup non-dairy chocolate chips
- Preheat oven to 180C.
- Sift the dry ingredients into a bowl. Mix to combine.
- Stir in the wet ingredient into the dry ingredients and mix just enough to moisten the mixture.
- Fold in chocolate chips, set aside a few tablespoons to dot the top.
- Pour mixture into the skillet and smooth the top with the back of the spoon or spatula. Dot with remaining chocolate chips.
- Bake for 25 minutes until the top is golden brown and the inside is cooked – check by inserting a toothpick into the centre: if it comes out mostly clean then it’s done (a few moist bits are ok). If it’s still a bit wet, bake for another 2-4 minutes. The key is not to overbake the cookie brownie. Allow to cool for at least 10 minutes before serving.
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