recipes barefoot contessa

Skillet Brownies (Makes 5 servings)

Copyright 2012, Ina Garten, All Rights Reserved


Photo: Courtesy of Food Network

¼ pound (1 stick) unsalted butter
4 ounces plus ½ cup Hershey’s semi-sweet chocolate chips, divided
1½ ounces unsweetened chocolate
2 extra large eggs
2 teaspoons instant coffee granules, such as Nescafe
1½ teaspoons pure vanilla extract
½ cup plus 1 tablespoon sugar
¼ cup plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking powder
¼ teaspoon kosher salt
1 pint vanilla ice cream

Preheat the oven to 350 degrees.

Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together ¼ cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining ½ cup of chocolate chips and one tablespoon of flour in a medium bowl and add them to the chocolate mixture. Spoon the mixture into five 3½ inch cast iron skillets and place them on a sheet pan. Bake for 25 minutes. Don’t over bake!

Serve warm with a scoop of ice cream on top.