Skillet Brownies

The brownies are slightly underbaked, so they're part brownie, part molten chocolate cake- and everyone will love having their own individual skillet!! 

¼ pound (1 stick) unsalted butter 

4 ounces plus ½ cup Hershey’s semisweet chocolate chips, divided 

1½ ounces unsweetened chocolate 

2 extra-large eggs 

2 teaspoons instant coffee powder, such as Nescafe 

1½ teaspoons pure vanilla extract 

½ cup plus 1 tablespoon sugar 

¼ cup plus 1 tablespoon all-purpose flour, divided 

1 teaspoon baking powder 

¼ teaspoon kosher salt 

1 pint vanilla ice cream, such as Haagen-Dazs

Preheat the oven to 350 degrees. 

Heat the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. 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. 

In a medium bowl, sift together ¼ cup of the flour, the baking powder, and salt and stir it into the chocolate mixture. Toss the remaining ½ cup of chocolate chips and one tablespoon of flour together in a medium bowl and add them to the chocolate mixture. Spoon the mixture into four individual cast iron skillets (the skillets I use measure 5 inches on the top, 3½ inches on the bottom) and 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. Cool slightly and serve warm with a scoop of ice cream.