Everyone has a thing they really love to eat. For some, it’s chocolate. Others, fresh bread and cheese. For me, it’s brownies.
Brownies should be a little bit gooey but not too wet, a little bit cakey, but not too much and a little bit crunchy but not too dry. They have to be fresh made and warm or they are just dry and tasteless. So, I love to make them fresh with all sorts of toppings.
Tonight, we were bbq’ing and I contemplated making brownies on the grill. But, but the time I got my act together, it was raining outside (again!). So, I made skillet brownies in the oven and they are perfect. Soft in the middle, crunch on the edge… truly the perfect brownie.
I happened to top mine with strawberries and sugar this time around, but ice cream or even fresh plain yogurt would taste great too!
- 1 stick (8 tablespoons) unsalted butter
- 4 ounces, plus ½ cup semisweet chocolate chips, divided
- 1½ ounces unsweetened chocolate
- 2 large eggs
- 2 teaspoons instant coffee powder
- 1½ teaspoons vanilla extract
- 1/2 cup sugar
- 1/4 cup + 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Preheat the oven to 350 degrees.
- 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.
- 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.
- In a medium bowl, sift together ¼ cup of the flour, the baking powder, and salt and stir it into the chocolate mixture. 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.
- Spoon the mixture into a cast-iron skillet and bake for 22 minutes exactly (don’t overbake – a toothpick inserted in the center will not come out clean!). Serve warm. Enjoy!