I’m about to post two brownie recipes – immediately following a post for hot cocoa. So I have a little thing for chocolate, ok?
Anyway, chocolate obsession aside, if you’re looking for a dessert recipe that’s great for a tiny gathering – no more than 4 people – look no further. Warm, gooey brownie. Cold ice cream. Happy belly.
It’s also something you can mix up in advance and bake when you’re ready. The only caution with these is not to overbake. Also, this brownie is not very sweet. It’s rather heavy in the chocolate department and begs for the ice cream to balance it out. Choice of ice cream is completely up to the lucky person waiting for the brownie. Alex goes for mint chocolate chip. Peppermint is perfect at Christmas time. Coffee for late nights. Vanilla bean is always perfection. And if you don’t happen to have adorable little mini cast iron skillets – no worries. These can be made in ramekins or muffin cups for the kiddos. Just shorten the baking time accordingly.
adapted from Ina’s Make It Ahead
1 stick butter
5 oz dark chocolate (55-75% cocoa) disks or semisweet or dark chocolate chips (~⅔ cup chips)
2 large eggs
1½ tsp vanilla extract
2 tsp instant espresso powder (King Arthur brand sells a nice one)
½ cup sugar
¼ cup flour
1 tsp baking powder
¼ tsp salt
½ cup semisweet chocolate chips
1 Tbsp flour
Preheat the oven to 350°F.
In a microwave-safe bowl, melt the chocolate and butter in 30 second increments. Stir well between each heating and warm only until just melted. Add sugar and espresso powder. Allow to cool until warm (not hot). Stir eggs and vanilla extract into chocolate mixture until completely incorporated. Fold in flour, baking powder and salt.
Mix ½ cup chocolate chips with a small amount of flour. (The flour will prevent them from sinking to the bottom of the brownie.) Stir them into the brownie batter.
Divide the batter among 4 small cast iron skillets (or ramekins).
Bake for 20-22 minutes. A toothpick tester will not come out clean. Serve warm with a scoop of your favorite ice cream. Jeni’s salty caramel pairs oh so well.