Description
Rich Barefoot Contessa Skillet Brownies deliver chocolate indulgence straight from a cast-iron pan. Warm chocolate goodness melts perfectly with a scoop of vanilla ice cream, making you crave another delightful slice of pure dessert magic.
Ingredients
Scale
Main Chocolate and Fat Ingredients:
- 115 grams (4 ounces) unsalted butter
- 115 grams (4 ounces) Hershey’s semisweet chocolate chips
- 85 grams (3 ounces) Hershey’s semisweet chocolate chips
- 40 grams (1.4 ounces) unsweetened chocolate
Wet Ingredients:
- 2 extra-large eggs
- 2 teaspoons instant coffee powder (Nescafé)
- 1.5 teaspoons pure vanilla extract
- 568 milliliters (19.2 fluid ounces) vanilla ice cream (Häagen-Dazs)
Dry Ingredients:
- 120 grams (4.2 ounces) sugar
- 15 grams (0.5 ounces) sugar
- 35 grams (1.2 ounces) all-purpose flour
- 15 grams (0.5 ounces) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Instructions
- Heat the oven to 175°C (350°F), creating the ideal temperature for baking these decadent brownies.
- Create a smooth chocolate base by melting 115 grams () of semisweet chocolate chips and unsweetened chocolate with butter in a heatproof bowl positioned over gently simmering water, stirring until completely liquefied and glossy.
- Whisk together eggs, finely ground coffee powder, pure vanilla extract, and 120 grams () of granulated sugar in a large mixing bowl, ensuring a uniform blend without excessive beating.
- Allow the melted chocolate mixture to cool for approximately 15 minutes, then gently incorporate it into the egg mixture, creating a rich, glossy chocolate batter.
- Sift 35 grams () of all-purpose flour with baking powder and a pinch of salt, then delicately fold these dry ingredients into the chocolate mixture until just combined.
- Coat the remaining 85 grams () of chocolate chips with 15 grams () of flour to prevent sinking, then gently fold these into the brownie batter for additional chocolate pockets.
- Distribute the batter evenly among 4 individual cast-iron skillets or a single baking dish, ensuring consistent depth for uniform baking.
- Bake for 22 minutes, maintaining a slightly soft center – a toothpick inserted should emerge with a few moist crumbs for the perfect fudgy texture.
- Serve immediately while warm, accompanied by a generous scoop of creamy vanilla ice cream to complement the rich, intense chocolate flavor.
Notes
- Sprinkle a light dusting of flour over chocolate chips to prevent them from sinking to the bottom of the brownie batter during baking.
- Pull brownies out of the oven precisely at 22 minutes to maintain a luscious, fudgy center that melts in your mouth.
- Wait for melted chocolate to cool down before combining with eggs, ensuring a smooth mixture without accidentally scrambling the eggs.
- Grab eggs straight from the counter, allowing them to reach room temperature for seamless blending into the rich, decadent batter.
- Scoop vanilla ice cream directly onto warm brownies moments after removing from the oven for an indulgent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 500 kcal
- Sugar: 45g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg