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Barefoot Contessa's Skillet Brownies

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Course Desserts
Servings 4 people

Ingredients
  

  • 1/4 lb (1 stick) unsalted butter
  • 4 ounces plus ½ cup Hershey’s semisweet chocolate chips, divided
  • 1½ oz unsweetened chocolate
  • 2 extra-large eggs
  • 2 tsp instant coffee powder, such as Nescafé
  • 1½ tsp pure vanilla extract
  • 1/4 cup plus 1 tablespoon all-purpose flour, divided
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 pint vanilla ice cream, such as Häagen-Dazs

Instructions
 

  • 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 4 individual cast-iron skillets and place them on a sheet pan. Bake for 22 minutes exactly. Don’t overbake! A toothpick inserted in the center will not come out clean. Serve warm with a scoop of ice cream.