This brownie recipe, adapted from Ina Garten, is extremely easy to follow, quick to prepare, and is chocolate at its best.
The fun in serving a dessert in a skillet in that you don’t have to worry about cooling and slicing, you just put some spoons on the table and watch everyone dig into these warm and gooey treats.
- 1/4 pound unsalted butter (1 stick)
- 5 1/2 oz plus 1/2 cup semisweet chocolate chips, divided
- 2 extra large eggs
- 2 teaspoons instant coffee powder
- 1 1/2 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
- Vanilla ice cream
Preheat oven to 350 F.
Heat 4 oz chocolate chips, and butter in a microwave safe bowl for 1-1 1/2 minutes. Stir every 30 seconds to avoid burning the chocolate. Let cool for about 10 minutes.
In a large bowl, stir the eggs together gently, and add the vanilla and coffee powder until combined. Add the melted chocolate and butter to the egg mixture until well blended. Allow to cool to room temperature.
Combine the dry ingredients in a separate bowl ( 1/4 cup flour, baking powder and salt) and stir into the chocolate mixture. Toss the 1/2 cup chocolate chips with the remaining tablespoon of flour and add to the chocolate mixture with a spatula.
Pour the brownie batter into 4 skillets measuring 5 inches across the top. Bake for 22 minutes exactly. Serve warm with vanilla ice cream.