Pharm-to-Table

View Original

Skillet Brownies

Jennifer Mathews

I love a brownie or cookie fresh out of the oven. Add whipped cream or vanilla ice cream and my love only grows. You can prepare this dessert up to a day in advance and bake it off just before serving. It’s so rich and chocolatey, with barely any flour in it. Ina serves this in four individual skillets, which is adorable. I don’t have four little guys, so this 9” skillet will do for the family or for me.

Tips:

  • If you don’t have the four little skillets, use a 9” skillet, preferably cast iron and cook the brownie for the same time. The center will be firm, but you can’t do the toothpick test cause it will come out wet still. Just trust Ina.

Skillet Brownies

Originally from barefootcontessa.com

Makes 4 servings

PREP 20 minutes

COOK 22 minutes

INGREDIENTS

1/4 pound (1 stick) unsalted butter

4 ounces plus ½ cup Hershey’s semisweet chocolate chips, divided

1½ ounces unsweetened chocolate

2 extra-large eggs

2 teaspoons instant coffee powder, such as Nescafé

1½ teaspoons pure vanilla extract

1/2 cup plus 1 tablespoon sugar

1/4 cup plus 1 tablespoon all-purpose flour, divided

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 pint vanilla ice cream, such as Häagen-Dazs

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.

  2. Heat the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium heat-proof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes.

  3. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature.

  4. In a medium bowl, sift together ¼ cup of the flour, the baking powder, and salt and stir it into the chocolate mixture.

  5. Toss the remaining ½ cup of chocolate chips and one tablespoon of flour together in a medium bowl and stir them into the chocolate mixture.

  6. Spoon the mixture into 4 individual cast-iron skillets and place them on a sheet pan. Bake for 22 minutes exactly. Don’t overbake!

  7. Serve warm with a scoop of ice cream.