Iron Skillet Brownies
A seasoned cast iron skillet is my favorite kitchen essential, and Iron Skillet Brownies with a fat scoop of Blue Bell® Homemade Vanilla ice cream gives chocolate lovers one more reason to indulge. These are fun to make if you’re in the mood to melt, sift, whisk, stir, boil, and bake. Plus, the no fuss; no muss of a skillet over a baking pan or molds is nice.
Elements
1 CUP BUTTER
1-1/2 CUPS SEMI-SWEET CHOCOLATE MORSELS
4-OUNCE 60% CACAO CHOCOLATE BAKING BAR
4 EXTRA-LARGE EGGS
3 TEASPOONS INSTANT DECAF COFFEE GRANULES
2 TEASPOONS MADAGASCAR BOURBON OR MEXICAN VANILLA EXTRACT
1-1/2 CUPS CANE SUGAR
1 CUP ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
1/2 TEASPOON SEA SALT
1/4 TEASPOON BAKING SODA
COCONUT OIL
VANILLA ICE CREAM
Directions
Preheat the oven to 350°F (176°C).
In a large saucepan, add hot water and set a large glass mixing bowl over the top to create a double-boiler.
Add semi-sweet chocolate morsels, butter, and unsweetened chocolate to the glass bowl.
Turn the burner on to medium heat, and bring the water to a gentle boil.
Stir the chocolate and butter constantly until completely melted, taking care to avoid steam burns from the boiling water.
Remove the bowl from the heat and cool for 5 minutes.
In a separate mixing bowl, beat eggs with a fork and add instant coffee granules, madagascar bourbon or mexican vanilla extract, and organic cane sugar; whisk until well-combined.
In a medium mixing bowl, sift together organic all-purpose flour, baking powder, sea salt, and baking soda; add to the chocolate mixture.
Add extra morsels, if desired, coated in 1 tablespoon organic all-purpose flour.
Stir the chocolate mixture into the egg mixture until well-combined.
Lightly grease 4 individual or 1 large cast iron skillet(s) with coconut oil; spoon batter into the skillet(s).
Bake for 35–40 minutes or until a toothpick comes out clean.
Add a scoop of vanilla ice cream to the center of the brownie and serve warm.