Barefoot Contessa (en-US)

1/4 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 Nescafé
1½ teaspoons pure vanilla extract
1/2 cup plus 1 tablespoon sugar
1/4 cup plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 pint vanilla ice cream, such as Häagen-Dazs

Preheat the oven to 350 degrees

Heat the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium heat-proof 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 stir them into the chocolate mixture. Spoon the mixture into 4 individual cast-iron skillets 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. Serve warm with a scoop of ice cream.

NOTE:

The skillets I use measure 5 inches across on the top, 3½ inches across the bottom, and 1 inch deep.

Skillet Brownies