Skillet Brownie With Chocolate Ganache Frosting Food

SKILLET BROWNIE

Skillet Brownie image

Provided by Giada De Laurentiis

Categories dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2/3 cup refined coconut oil, melted and cooled slightly
1 cup coconut sugar
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2/3 cup blanched almond flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
3/4 cup bittersweet chocolate chips, divided

Steps:

Preheat the oven to 325 degrees F.
To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.

SKILLET BROWNIES

Skillet Brownies image

Provided by Ina Garten

Categories dessert

Time 1h

Yield 5 servings

Number Of Ingredients 11

Ingredients

1/4 pound (1 stick) unsalted butter
4 ounces plus 1/2 cup Hershey's semi-sweet chocolate chips, divided
1 1/2 ounces unsweetened chocolate
2 extra large eggs
2 teaspoons instant coffee granules, such as Nescafe
1 1/2 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

Steps:

Preheat the oven to 350 degrees. Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining 1/2 cup of chocolate chips and one tablespoon of flour in a medium bowl and add them to the chocolate mixture. Spoon the mixture into five 3 1/2 inch cast iron skillets and place them on a sheet pan. Bake for 25 minutes. Don't over bake! Serve warm with a scoop of ice cream on top.

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