Recipe courtesy of Kardea Brown
Kardea's Ultimate Skillet Brownie
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 622
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 4 g
- Sugar
- 64 g
- Protein
- 6 g
- Cholesterol
- 126 mg
- Sodium
- 159 mg
There's nothing better than an ooey-gooey brownie, topped off with vanilla ice cream, salted caramel sauce and hot fudge. Goodness, goodness, goodness! You know how I love to make recipes with contrast: salty and sweet; hot and cold. The secret ingredient to making the brownie super rich is a little bit of espresso powder. Adding it really enhances the chocolate flavor.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 622
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 4 g
- Sugar
- 64 g
- Protein
- 6 g
- Cholesterol
- 126 mg
- Sodium
- 159 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Coat a 10-inch cast-iron skillet with nonstick cooking spray.
- Whisk together the flour, cocoa powder and salt in a medium bowl.
- Stir together the melted butter, brown sugar, granulated sugar and espresso in a large bowl. Gradually add the eggs and vanilla, stirring until combined. Add the flour mixture and stir just until smooth. Fold in the chocolate chips and toffee bits. Pour the batter into the prepared skillet.
- Bake until the edges are firm and the brownies are set, 40 to 45 minutes. Remove the skillet from the oven. Let cool slightly. Top with scoops of vanilla ice cream and drizzle with caramel and hot fudge sauce. Serve immediately.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.
