Skillet Brownie With Chocolate Ganache Frosting Recipes
SKILLET BROWNIES
Steps:
- 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 1/4 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining 1/2 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 3 1/2 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.
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- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Lightly grease your oven-safe skillet.
- Whisk the sifted sugar into the cooled chocolate/butter mixture. Whisk in the eggs and vanilla until smooth and combined. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
- Pour batter into the prepared skillet and bake for 30-32 minutes or a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake– the brownie will taste a little dry. Err on the side of underbaking, which gives you that gooey brownie center. All ovens and skillets are different, so keep an eye on it after 28 minutes and use the toothpick test to see when it’s finished.
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