Skillet Brownie

Ingredients

• 6 Tbsp unsalted butter

• 2 oz chocolate (I love using Ghirardelli’s bittersweet and/or semi-sweet bars)

• 3/4 cup granulated sugar

• 1/4 brown sugar, packed

• 2 eggs

• 3/4 tsp vanilla extract

• 1/2 cup all-purpose flour

• 1/2 tsp salt

• 1/3 cup cocoa powder, sifted

• *Optional: a sprinkle of espresso powder (brings out the chocolate flavor even more)

• Extra chocolate (chips or a chopped bar will work) for topping

Instructions

• Preheat oven to 350° F. Grease a 5-inch oven-safe skillet with butter (or can spray with non-stick spray).

• Combine the butter and 2 oz of chocolate in a microwave-safe bowl and melt in 30 second intervals until fully melted and combined.

• Add in the sugars and whisk until smooth. Then add in the eggs and vanilla extract and whisk for 2-3 minutes, until completely smooth and air bubbles form on top (this will give you that crackly top!).

• Add in the flour, cocoa powder, and espresso powder, and fold until just a few flour streaks remain.

• Pour in the extra chocolate chips/chunks and fold in until just combined.

• Spread the batter into your skillet, sprinkle extra chocolate on top, and bake for 30-40 minutes (or until set in the middle and a toothpick comes out with with a few wet crumbs - no wet batter!)

• Let cool for 5-10 minutes, top with your desired toppings (I love adding some vanilla ice cream + flaky salt), and enjoy!