Friday, November 14, 2014

Brownies in a skillet

My son-in-law loves the edges of the brownies. I save all four corners for him. My daughter and he have a perfect marriage, she loves only the center of brownies and he loves all the edges.  So last weekend, I made these brownies in 6 inch iron skillets to let him have an entire brownie with all edges.

Okay it needs some ice cream

And fudge and nuts to complete the dessert... no one noticed that the brownies were for him. The best part about this dish, the skillet keeps the brownie warm for a long time and what could be better than warm brownies?

Brownies in a Skillet

1 stick of butter
4 oz. of semi sweet chocolate chips
1 and 1/2 ounce unsweetened chocolate
2 large eggs
2 t. of instant coffee
1 and 1/2 t. vanilla
1/2 c. sugar
1/4 cup flour
1 t. baking powder
1/4 t. salt
1/4 cup of semi sweet chocolates
1 T. flour

Melt all the chocolate over simmering water and set aside to cool. In a large boil, combine eggs, coffee, vanilla and sugar. Gently stir in cooled chocolate to the egg mixture. In another bowl combine flour, baking powder and salt. Add the chocolate mixture and combine.

Toss the 1/4 c. of semi-sweet chocolate with the tablespoon of flour and cover the chocolate thoroughly. Add to the chocolate mixture. Spoon into skillets. My skillets were 4 inch skillets. Bake for 25 to 30 minutes, depending on the size of your skillet, in a preheated 350 degree oven. Be careful not to overbake the brownies.

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