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
2 to 4
3 1/2 ounces
dark chocolate (about the size of 1 chocolate bar)
2 to 4
scoops vanilla ice cream, for serving
In This Recipe
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.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.