This delicious Barefoot Contessa Skillet Brownies recipe is the perfect treat for chocolate lovers. Quick and simple to make, these gooey, warm brownies are packed with rich chocolate and topped with creamy vanilla ice cream. You can easily adjust the ingredients to suit what you have at home for a flexible dessert!
Ingredients Needed
- 115g unsalted butter (1/4 pound)
- 115g plus 85g Hershey’s semisweet chocolate chips (divided)
- 40g unsweetened chocolate
- 2 extra-large eggs
- 2 teaspoons instant coffee powder (such as Nescafé)
- 1½ teaspoons pure vanilla extract
- 120g plus 15g sugar
- 35g plus 15g all-purpose flour (divided)
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 568ml vanilla ice cream (such as Häagen-Dazs)
How To Make Skillet Brownies
- Preheat the oven to 175°C (350°F): Begin by preheating your oven, ensuring it’s ready for baking.
- Melt the chocolate mixture: In a medium heatproof bowl, melt together the butter, 115g of semisweet chocolate chips, and the unsweetened chocolate. Place the bowl over simmering water and stir until fully melted. Remove from heat and let it cool for about 15 minutes.
- Prepare the egg mixture: In a large bowl, stir together the eggs, coffee powder, vanilla extract, and 120g of sugar. Don’t beat it, just mix gently until smooth.
- Combine chocolate and egg mixtures: Once the chocolate mixture has cooled to room temperature, stir it into the egg mixture until well combined. Set the bowl aside to cool further.
- Mix dry ingredients: Sift together 35g of flour, baking powder, and salt in a separate bowl. Add this dry mix to the chocolate mixture, stirring gently.
- Add remaining chocolate chips: In a small bowl, toss the remaining 85g of chocolate chips with 15g of flour to coat them. Then fold these coated chips into the brownie batter.
- Spoon into skillets and bake: Spoon the batter evenly into 4 individual cast-iron skillets (or use a baking dish if you prefer). Place them on a sheet pan and bake for 22 minutes. The centre should remain soft, and a toothpick inserted should come out slightly wet.
- Serve warm: Serve the skillet brownies warm with a generous scoop of vanilla ice cream on top for the perfect indulgent treat.
Recipe Tips
- Don’t overbake: Make sure to bake the brownies for exactly 22 minutes. They should remain soft and gooey in the center, not dry.
- Let the chocolate cool: After melting the chocolate, let it cool to room temperature before mixing it with the eggs. This prevents scrambling the eggs.
- Coat the chocolate chips: Toss the chocolate chips in flour before adding them to the batter. This helps them stay evenly distributed in the brownies.
- Use room temperature eggs: Make sure the eggs are at room temperature. This helps the batter mix smoothly and evenly.
- Serve immediately: Serve the brownies while they’re still warm with a scoop of ice cream for the best taste and texture.
How To Store Leftovers
- Refrigerate: Place leftover skillet brownies in an airtight container. Store them in the fridge for up to 3 days.
- Freeze: Wrap leftover skillet brownies tightly in plastic wrap or foil, then place them in a freezer-safe bag. Freeze for up to 1 month. To thaw, leave them at room temperature for about an hour or reheat them in the oven for a few minutes.
Nutrition Facts
Serving Size: 1 serving (¼ of the recipe)
- Calories: 500 kcal
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 85mg
- Sodium: 100mg
- Potassium: 200mg
- Total Carbohydrate: 60g
- Dietary Fiber: 2g
- Sugars: 45g
- Protein: 5g
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Barefoot Contessa Skillet Brownies
Description
This delicious Barefoot Contessa Skillet Brownies recipe is the perfect treat for chocolate lovers. Quick and simple to make, these gooey, warm brownies are packed with rich chocolate and topped with creamy vanilla ice cream. You can easily adjust the ingredients to suit what you have at home for a flexible dessert!
Ingredients
Instructions
- Preheat the oven to 175°C (350°F): Begin by preheating your oven, ensuring it’s ready for baking.
- Melt the chocolate mixture: In a medium heatproof bowl, melt together the butter, 115g of semisweet chocolate chips, and the unsweetened chocolate. Place the bowl over simmering water and stir until fully melted. Remove from heat and let it cool for about 15 minutes.
- Prepare the egg mixture: In a large bowl, stir together the eggs, coffee powder, vanilla extract, and 120g of sugar. Don’t beat it, just mix gently until smooth.
- Combine chocolate and egg mixtures: Once the chocolate mixture has cooled to room temperature, stir it into the egg mixture until well combined. Set the bowl aside to cool further.
- Mix dry ingredients: Sift together 35g of flour, baking powder, and salt in a separate bowl. Add this dry mix to the chocolate mixture, stirring gently.
- Add remaining chocolate chips: In a small bowl, toss the remaining 85g of chocolate chips with 15g of flour to coat them. Then fold these coated chips into the brownie batter.
- Spoon into skillets and bake: Spoon the batter evenly into 4 individual cast-iron skillets (or use a baking dish if you prefer). Place them on a sheet pan and bake for 22 minutes. The centre should remain soft, and a toothpick inserted should come out slightly wet.
- Serve warm: Serve the skillet brownies warm with a generous scoop of vanilla ice cream on top for the perfect indulgent treat.
Notes
- Don’t overbake: Make sure to bake the brownies for exactly 22 minutes. They should remain soft and gooey in the center, not dry.
- Let the chocolate cool: After melting the chocolate, let it cool to room temperature before mixing it with the eggs. This prevents scrambling the eggs.
- Coat the chocolate chips: Toss the chocolate chips in flour before adding them to the batter. This helps them stay evenly distributed in the brownies.
- Use room temperature eggs: Make sure the eggs are at room temperature. This helps the batter mix smoothly and evenly.
- Serve immediately: Serve the brownies while they’re still warm with a scoop of ice cream for the best taste and texture.
Barefoot Contessa Skillet Brownies