Instructions:

• Lightly grease the bottom of a cast iron skillet and set aside.
• Place the flour, baking powder, baking soda and salt in a small bowl and whisk to combine.
• Place the sugars in another bowl and stir to combine.
• Melt the Kerrygold Unsalted Butter in a small skillet or saucepan over medium heat. Let the butter bubble gently as the water cooks out and the milk solids rise to the surface. Stir occasionally with a spatula. The butter is browned when it foams and the milk solids have started to brown and sink to the bottom of the pan. Remove from heat and immediately transfer to a large bowl to cool.
• Preheat the oven to 350°F.
• Add the eggs and vanilla to the bowl with the butter and whisk to combine. Add the sugars and stir to combine. Add the flour mixture and stir to combine. The batter will be thick. Stir in the chocolate chunks.
• Spoon the batter into the cast iron skillet and bake in the preheated oven for 20 minutes or until it is almost set in the middle. Remove from the oven and let rest for 10 minutes.
• Serve warm with ice cream, if desired.