My brother was visiting for Valentine’s Day and we were having dinner at home. Valentine’s Day, of course, calls for a chocolate dessert of some kind and this brownie recipe fit the bill for recipe number 6 in the 52 week new recipe challenge. This recipe was adapted from a Barefoot Contessa recipe. Originally, it calls for the use of smaller cast iron skillets but last year’s road trip found us in South Pittsburg, TN, home of the Lodge Cast Iron Outlet Store where I purchased these 6″ skillets. While the recipe says it makes 5 servings, using larger skillets yielded 2 skillets but you could still get 4 – 5 servings either sharing or with leftovers. A longer cooking time is required if using the larger skillets. Top with ice cream, we used vanilla but mint chocolate chip, vanilla fudge swirl, peanut butter or your favorite would also be delicious. A little Hershey chocolate syrup makes it all the more decadent!
Double Chocolate Brownie Skillet
1 stick unsalted butter
1 cup semi-sweet chocolate chips, divided
1 1/2 ounces unsweetened chocolate, chopped
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 cup granulated sugar
1/4 cup plus 1 tablespoon all-purpose flour, divided use
1 teaspoon baking powder
1/4 teaspoon salt
Ice cream, chocolate syrup, nuts and other toppings, if desired
Preheat oven to 350 degrees F.
In a large, heat-proof bowl over simmering water, melt butter, 1/2 cup chocolate chops and chopped, unsweetened chocolate until smooth. Set aside and let cool for 15 minutes.
In a large bowl stir together the eggs, vanilla and sugar. Stir the chocolate mixture into the egg mixture until well combined.
In a medium bowl, sift together 1/4 cup flour, baking powder and salt and add to the chocolate mixture, stirring until just combined. In a small bowl, toss together the remaining 1/2 cup chocolate chips and one tablespoon flour and fold them into the chocolate mixture. Divide batter into two 6″ cast iron skillets or five 3 1/2″ cast iron skillets. Place on baking sheet and bake 25 – 35 minutes (depending on skillet size), taking care to not over bake.
If desired, top warm brownies with ice cream and other toppings for a delicious sundae.
Makes 4 to 5 servings.