thepioneerwoman5.0
Skillet Mocha Brownie Sundae
This brownie skillet gets a nice jolt of java flavor thanks to the addition of coffee. Don't forget to serve it with coffee ice cream!
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 325˚. Melt the butter in a medium saucepan over medium heat. Add the semisweet chocolate and cook, stirring frequently, until melted, about ⏱️ 3 minutes. Stir in the coffee. Remove from the heat and let cool for ⏱️ 10 minutes.
2
Whisk the flour, cocoa powder and salt in a medium bowl until well combined.
3
Whisk the sugar into the saucepan with the chocolate mixture. Add the eggs, one at a time, whisking vigorously between each addition, until well combined and the chocolate starts to turn glossy. Whisk in the vanilla. Fold the flour mixture into the batter until just combined, being sure not to overmix. Fold in the chocolate chips.
large eggs4
4
Pour the batter into a 10-inch cast-iron skillet and bake until the edges have puffed up a bit and a toothpick inserted into the center comes out clean, 40 to ⏱️ 45 minutes. Let cool completely in the skillet, about ⏱️ 2 hours.
5
Meanwhile, make the coffee syrup: Combine the coffee, sugar and vanilla in a small saucepan and bring to a boil over medium-high heat. Cook, whisking frequently, until the mixture is very thick and syrupy and is reduced to about 1/4 cup, about ⏱️ 30 minutes. Whisk in the heavy cream, then pour the syrup into a small bowl and let cool for about ⏱️ 30 minutes.
6
Top the brownies with ice cream and the coffee syrup and slice into wedges.
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