Ina Garten Skillet Brownies are a quick, make ahead dessert from The Standard Grill in New York City. She tasted warm brownies in individual skillets there and brought the idea home. No cooling or cutting, just fudgy brownies with ice cream for your next dinner party.
Instant coffee in the batter is what deepens the chocolate flavor without making the brownies taste like coffee at all. Pull them at exactly 22 minutes, because even a few extra minutes will turn the fudgy center dry.
**Source:** Make It Ahead (2014)
Ina Garten Skillet Brownies
Course: DessertCuisine: AmericanDifficulty: EasyRich, fudgy brownies baked in individual cast-iron skillets with two kinds of chocolate and a hint of coffee. Serve them warm with vanilla ice cream.
Ingredients
Directions
Notes
- Make the batter up to 3 days ahead. Cover the bowl and refrigerate, then scoop into buttered skillets and bake when ready to serve.nnUse individual cast-iron skillets that measure about 5 inches across the top, 3.5 inches across the bottom, and 1 inch deep.
Yes. Ina says you can make the batter up to 3 days ahead, store it covered in the fridge, then scoop it into skillets and bake when you are ready to serve.
Use individual cast-iron skillets that measure about 5 inches across the top, 3.5 inches across the bottom, and 1 inch deep. Lodge and similar brands sell them in sets.
You can use an 8-inch square baking pan. Pour the batter in, bake at 350 degrees for about 30 minutes, and let it cool before cutting into squares.
Cover the skillets with plastic wrap and keep them at room temperature for up to 2 days. Reheat in a 350-degree oven for 5 minutes to bring back the warm, fudgy center.
Any good semisweet chocolate chips or chopped semisweet bar chocolate will work. The unsweetened chocolate stays the same since it provides the deep, bitter backbone.
