I love brownies! They are my favourite treats. Crispy edges and moist chewy centres. Doesn't get better than that, right? Wrong! What if I told you that there is something even better than this! I'm going to one up the original with a Gooey Skillet Brownie, topped with vanilla ice cream and drenched in a chocolate ganache. Now that, dear readers, is THE DESSERT!
I love how easy this recipe is. And the trick to such an amazing brownie is to make sure you slightly under bake instead of over baking it. Over baking will lead to a dry brownie that just doesn't have that fudginess to it. The chocolate chips give the brownie a pop of smooth chocolate! It is truly a beautiful chocolate masterpiece.
Preparation Time 15 minutes
Cook Time 20-22 minutes
1/2 cup unsalted butter
1 1/2 cup semi sweet chocolate chips- divided.
3 medium eggs
2 tablespoons brewed coffee
1 1/2 teaspoons vanilla
1/2 cup plus 1 tablespoon sugar
1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla ice cream- to serve
1/4 cup semi sweet chocolate chips
1/2 cup double cream
Preheat the oven to 180c / 350F.
Heat butter, 1 cup semi sweet chocolate chips, on a low heat in a saucepan until melted. Cool this mixture for 15 minutes. But do not allow it to solidify.
In a clean bowl: mix the eggs, instant coffee, vanilla and sugar. Add the cooled chocolate mixture and mix to combine. Do not over beat. Set this aside.
Sift the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients.
Fold in the remaining 1/2 cup chocolate chips.
Spoon the mixture into the pan.
Bake at 350F for exactly 20-22 minutes. Do not over bake. An inserted skewer will not come out clean.
For the chocolate ganache: heat the cream until at a simmer. Pour the cream over the chocolate and cover with a plate. Leave to melt. After 10 minutes mix well.
To assemble: top the brownie with ice cream then drizzle over the chocolate ganache.