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Author Notes: Since you make the brownie batter in the pan, this recipe requires no mixing bowls. My favorite way to serve it is warm with a few scoops vanilla ice cream in the middle. You could, of course, scoop it into bowls but I prefer to pass forks around the table and have everyone dig in. —Grant Melton
Serves: 2 to 4
Prep time: 15 min
Cook time: 15 min
cup unsalted butter
ounces dark chocolate (about the size of 1 chocolate bar)
tablespoons cocoa powder
teaspoon baking soda
2 to 4
scoops vanilla ice cream, for serving
- Preheat oven to 350.
- Heat a 10-inch cast iron skillet over a medium heat. Add in the butter to melt. Once melted, remove from the heat and add in the chocolate. Stir with a rubber spatula until the chocolate melts. Let cool for 10 minutes.
- Once cool, mix in the sugar until smooth. Once combined, using a fork or small whisk, whisk in the eggs. Once fully incorporated add in the flour, cocoa powder, baking soda and salt.
- Bake for 15 minutes or until the sides are risen and a bit dry. The middle may seem a bit under done. I like it that way. If you prefer a less fudgy brownie, bake for a few minutes more.
- Let cool for 5 minutes (it’s a hard but necessary step) and then scoop vanilla ice cream on top, grab a few forks and eat straight from the pan.
- This recipe is a Community Pick!