1/4 pound (1 stick) unsalted butter
4 ounces plus 1/2 cup semi-sweet chocolate chips, divided
1 1/2 ounces unsweetened chocolate
2 extra large eggs
2 teaspoons instant coffee granules
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 1 tablespoon sugar
1/4 cup plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 pint vanilla ice cream
1. Preheat the oven to 350 degrees.
2. Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
3. In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining 1/2 cup of chocolate chips and one tablespoon of flour in a medium bowl and add them to the chocolate mixture. Spoon the mixture into a 12 inch cast iron skillet and place on a sheet pan. Bake for 25 minutes. Do not over bake! You want it to be gooey.
4. Serve warm with a scoop of ice cream on top.
desserts, brownie February 25, 2016 01:20
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