Skillet Brownie [project #383]


Skillet Brownie

Total Time: 1 hour Bake Time: 22 minutes Cooling Time:15 minutes

Skill Level: Easy Peasy. Budget: $. Serves: 2-4


  • 1/4 lb. (1 stick) butter
  • 2 oz. unsweetened chocolate
  • 3 1/2 oz. semisweet chocolate chips
  • 2 large eggs
  • 2 1/2 tsp. espresso or Turkish ground coffee
  • 1 1/2 tsp. almond or vanilla extract or a mixture of the two
  • 1/2 c. white sugar
  • 1/4 c. plus 1 tbsp. all purpose flour
  • 1 tsp. baking powder
  • pinch of kosher salt
  • vanilla ice cream with caramel syrup to serve


  1. Preheat the oven to 350˚F.
  2. Heat the butter, the semisweet and unsweetened chocolate in a double boiler (heat proof bowl that sits over a small sauce pot with simmering water in the pot), just until the chocolate melts. Remove the bowl and allow to cool for 15 minutes, or 10 in the fridge.
  3. In a large bowl stir together the the eggs, coffee, almond extract and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature.
  4. In another bowl mix together the flour, baking powder and salt. Then stir in the chocolate mixture.
  5. Spray a cast iron pan with non-stick spray and pour in the brownie batter and bake for 22 minutes. Don’t over bake, these brownies will be moist so a toothpick test won’t work. Serve warm with ice cream on top!



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