Tuesday Treat {Skillet Brownies A La Mode}

These from-scratch brownies by Ina are absolutely amazing! I always enjoy them from a Ghiradelli mix, but man, I haven’t had a homemade brownie in ages and they are worth eating. These came out perfectly and were very generously portioned.

Skillet Brownies

Yield: 4 large portions; From:  Ina Garten Make It Ahead

1/4 pound (1 stick) unsalted butter
4 ounces plus ½ cup Hershey’s semisweet chocolate chips, divided
1½ ounces unsweetened chocolate
2 extra-large eggs
2 teaspoons instant coffee powder, such as Nescafé
1½ 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

Heat the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium heat-proof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature.

In a medium bowl, sift together ¼ cup of the flour, the baking powder, and salt and stir it into the chocolate mixture. Toss the remaining ½ cup of chocolate chips and one tablespoon of flour together in a medium bowl and stir them into the chocolate mixture. Spoon the mixture into 4 individual cast-iron skillets and place them on a sheet pan. Bake for 22 minutes exactly. Don’t overbake! A toothpick inserted in the center will not come out clean. Serve warm with a scoop of ice cream.


  • I used my Emile Henry mini pie dishes. You could also use 6-8 ramekins for a more petite serving size. The measurements of Ina’s skillets and my mini pie dishes were about the same – 5″ on top, 3″ on bottom and 1″ deep. If you adjust up or down, you’ll need to tweak the cooking time.
  • John and I spent time researching the “best” vanilla ice cream. He discovered the Tillamook brand when we were in Vancouver and is always partial to their cheeses. Well, imagine my surprise and his delight when we determined Tillamook old fashioned vanilla to be the best, according to the internet. Thankfully, it was available via Instacart from my Publix! We’ve purchased the vanilla bean flavor and like that one too.

I have a few other favorite brownie recipes to share…

I hope you have a wonderful day!

 Ina Garten Make It Ahead
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