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.

 
 
Iron Skillet Brownies
 
 

Elements

2 Sticks Butter

1-1/2 C Semi-Sweet Chocolate Morsels

4 Ounces Unsweetened Chocolate Squares

4 Extra-Large Eggs

3 Tsp Instant Coffee Granules

2 Tsp Madagascar Bourbon or Mexican Vanilla Extract

1-1/2 C Organic Cane Sugar

1 C Organic All-Purpose Flour

2 Tsp Baking Powder

1/2 Tsp Sea Salt

1/4 Tsp Baking Soda

Coconut Oil Cooking Spray

Blue Bell Homemade Vanilla Ice Cream

Directions

  1. Preheat oven to 350° Fahrenheit.

  2. Fill a large saucepan with hot water, and set a large, glass mixing bowl over the top of the saucepan to create a double-broiler.

  3. Add morsels, butter, and unsweetened chocolate to the glass bowl.

  4. Turn the burner to medium heat and bring water to a boil.

  5. Stir chocolate and butter constantly until completely melted, taking special care not to burn your arms or hands with the steam that emerges from the boiling water.

  6. Remove bowl from heat and cool for 5 minutes.

  7. In a separate mixing bowl, beat eggs with a fork and add instant coffee granules, vanilla extract and organic cane sugar; whisk until well incorporated.

  8. In a medium mixing bowl, sift together flour, baking powder, sea salt and baking soda; add to the chocolate mixture. *Add extra morsels, if desired, coated in 1 tablespoon of flour.

  9. Stir chocolate mixture into egg mixture.

  10. Lightly grease 4 individual, or one large, cast iron skillet(s) with coconut oil and spoon mixture into skillet(s).

  11. Bake for 35-40 minutes or until a toothpick comes out clean.

  12. Add ice cream to the center of the brownie and serve.

 
 

xo, Melissa

 
Melissa Childress