Let me let you in on a little secret.
When entertaining, while the meal is on the table and the wine is flowing and the music is playing, there is a brief moment I sneak away from it all.
See, ahead of time I’ve prepped these cookies on a baking tray or this unreal skillet brownie.
Into the preheated oven it goes to get to a warm and gooey perfection. Just remember to set a timer because, you know, dinner parties are easy to get lost in. And, well, wine.
When that timer goes off, it it’s time for a big scoop of vanilla bean ice cream and onto the table it goes. Your guests have never been happier.
Happy Friday, friends!
- 1/4 pound (1 stick) unsalted butter
- 4 ounces plus 1/2 cup semi-sweet chocolate chips, divided
- 1 1/2 ounces unsweetened chocolate
- 2 extra large eggs
- 2 teaspoons instant coffee granules
- 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
- 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 a 12 inch cast iron skillet and place on a sheet pan. Bake for 25 minutes. Do not over bake! You want it to be gooey.
- Serve warm with a scoop of ice cream on top.