We’re slightly obsessed with mini skillet desserts. They mean a celestial union of hot and cold (the best ones are always a la mode), richness and gooeyness. This particular skillet dessert by Ina Garten is chocolate nirvana- the brownie is intensely fudgy and the ice cream is richly creamy, resulting in a romantic experience for two (or one, if you’re in our family). Making your brownie mix from scratch means you will avoid that overly-sweet, processed flavor that a store-bought brownie mix usually imparts. Give these Mini Skillet Brownies a chance the next time you’re in the mood for an extra special evening at home.
Tip (unsponsored): We found our mini 6-inch skillets at World Market. At $7.99, they are the cheapest we have found. This recipe makes three 6-inch skillet brownies.
We love vanilla bean ice cream for skillet desserts:
Adapted only slightly from: Skillet Brownies
- ¼ pound (1 stick) unsalted butter
- 4 ounces plus ½ cup Hershey's semisweet chocolate chips, divided
- 1½ ounces unsweetened chocolate
- 2 extra-large eggs
- 2 teaspoons instant coffee powder, such as Nescafe (or 1.5 teaspoons espresso powder)
- 1½ teaspoons pure vanilla extract
- ½ cup plus 1 tablespoon sugar
- ¼ cup plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 pint vanilla ice cream, such as Haagen-Dazs
- Preheat the oven to 350 degrees F.
- Heat the butter, 4 ounces of the chocolate chips and the unsweetened chocolate together in a medium heatproof 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 (see note at left) and place them on a sheet pan. Put them in the oven and start checking at 18 minutes. DO NOT OVER-BAKE. A toothpick inserted in the center should NOT come out clean. Serve warm with a scoop of ice cream.
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