Double Chocolate Skillet Brownies
Rich and fudgy double chocolate skillet brownies baked in a cast iron skillet and incredible with a scoop of vanilla ice cream on top!
Servings 8 servings
Calories 461kcal
Ingredients
- 1/2 cup unsalted butter, cubed
- 2 oz bittersweet chocolate, chopped
- 1 tablespoon instant espresso powder
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips
- Vanilla ice cream for serving
Instructions
- Preheat oven to 350F. Lightly grease an oven-safe 9-inch cast iron skillet and set aside.
- Place butter and chocolate in a large bowl and microwave 60-90 seconds, stirring at 30 second intervals until chocolate is melted. Allow to cool slightly.
- Whisk espresso powder, sugars, eggs, vanilla, flour, cocoa powder, and salt into cooled chocolate mixture until smooth. Fold chocolate chips into batter until combined. Pour batter into prepared pan and smooth top.
- Bake brownies at 350F 20-25 minutes until top is set and crackly. Allow brownies to cool completely on a wire cooling rack before cutting into wedges and serving with vanilla ice cream. Enjoy!
Notes
Storing Instructions
Store brownies in an airtight container at room temperature up to 4 days.
Nutrition
Serving: 1 brownie wedge (calculated without ice cream) | Calories: 461kcal | Carbohydrates: 62g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 190mg | Potassium: 311mg | Fiber: 4g | Sugar: 48g | Vitamin A: 465IU | Vitamin C: 0.04mg | Calcium: 72mg | Iron: 3mg