A warm, gooey, decadent chocolate brownie served straight from a skillet. The only way to make this better is with a big scoop of vanilla ice cream on top!
- 3 tablespoons butter (47g per 3 Tbsp.)
- 6 ounces 70% bittersweet chocolate (60%-, finely chopped)
- 2/3 cup granulated sugar (135g per 2/3 cup)
- 3 tablespoons light brown sugar (37g per 3 Tbsp.)
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all purpose flour (60g per 1/2 cup)
- 3 tablespoons cocoa powder (15g per 3 Tbsp.)
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon espresso powder (optional)
- 1 ounce chocolate chips (1oz. per 3 Tbsp.)
- vanilla ice cream (for serving)
- Preheat the oven to 350°F.
- Spray an 8-inch cast-iron skillet with nonstick cooking spray.
- Place butter and chopped chocolate into a large microwave-safe mixing bowl. Microwave on high in 30-second increments, stirring between each, until the chocolate is fully melted. Allow the mixture to cool for 5 minutes.
- Add the granulated sugar, brown sugar, vanilla, and eggs to the chocolate mixture. Whisk vigorously until smooth and combined.
- Add the flour, cocoa, baking soda, salt, and espresso powder, if using, to the chocolate mixture. Stir vigorously with a rubber spatula until a thick batter forms and no lumps remain. Fold in the chocolate chips.
- Transfer the batter into the cast-iron skillet and smooth the top into an even layer.
- Transfer the cast-iron skillet to the middle rack of the preheated oven.
- Bake the brownie for 28-32 minutes, until puffed at the edges and a toothpick inserted in the center comes out clean.
- Check to see that the cookie is done. Remove from oven or add time as needed.
- Allow the brownie to cool for 10 minutes before serving.
- Serve the brownie warm directly from the skillet, topped with vanilla ice cream. Alternatively, the brownie may be refrigerated in the skillet for 2 hours, then cut into slices.