Kardea's Ultimate Skillet Brownie
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 622
- Total Fat
- 34
- Saturated Fat
- 20
- Carbohydrates
- 80
- Dietary Fiber
- 4
- Sugar
- 64
- Protein
- 6
- Cholesterol
- 126
- Sodium
- 159
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
Ingredients
Nonstick cooking spray, for the skillet
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt (see Cook's Note)
2 sticks (1 cup) unsalted butter, melted
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 tablespoon espresso powder
3 large eggs
1 tablespoon pure vanilla extract
1 cup semisweet chocolate chips
1 cup toffee bits
Vanilla ice cream, for serving
Salted caramel sauce and hot fudge sauce, for drizzling
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.