Directions: |
Directions:Preheat the oven to 350°
1/4 lb. Butter, Unsalted (1 stick)
4 oz's. Hershey’s Semisweet Chocolate Chips
1 1/2 oz's. Unsweetened Chocolate
Heat the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in the top of a double boiler over simmering water just until the chocolate melts.
Remove the top pan from the heat and allow to cool for 15 minutes.
2 ex. Lg. Eggs
2 tsps. Instant Coffee Powder
1 1/2 tsps. Vanilla
1/2 cup + 1 Tbl. Sugar
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.
1/4 cup Flour
1 tsp. Baking Powder
1/4 tsp. Kosher Salt
In a medium bowl, sift together the above 3 ingredients and stir into the chocolate mixture,
1/2 cup Semi-Sweet Chocolate Chips
1 Tb. Flour
Toss the chocolate chips, and the flour together in a medium bowl and stir them into the chocolate mixture. Spoon the mixture into 4 individual cast-iron skillets, (5" across the top, 3 1/2" across the bottom, and 1" deep) place them on a sheet pan. Bake for 22 minutes exactly. Don't overbake. A toothpick inserted in the center will not come out clean.
Serve warm with a scoop of ice cream.
You can prepare the batter and store covered in the refrigerator for a day. Spoon batter into the skillets, smooth the tops and bake. |
This recipe for SKILLET BROWNIES is from