Ingredients
Scale
- 2 sticks unsalted butter
- 4 ounces dark chocolate, chopped
- 1 tablespoon vanilla extract (15 ml)
- 2 tablespoons milk, room temperature
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1/2 cup + 2 tablespoons brown sugar (125 g)
- 1 cup powdered sugar (113 g)
- 1/3 cup Dutch-processed cocoa powder (30 g)
- 1 teaspoon espresso powder
- 100 g flour (about 2/3 cup gluten-free or 3/4 cup all-purpose)
- 1 teaspoon kosher salt
- 1/2 cup dark chocolate chunks or chips (100 g, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch cast iron skillet.
- Melt butter and chopped dark chocolate together over low heat or in the microwave until smooth. Stir in vanilla extract, milk, eggs, and egg yolk until combined.
- In a separate bowl, combine brown sugar, powdered sugar, cocoa powder, espresso powder, flour, and salt.
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the skillet, smoothing the top. Sprinkle dark chocolate chunks on top if using.
- Bake for 25–30 minutes, or until edges are set but the center remains soft.
- Cool slightly before slicing. Serve warm with ice cream or whipped cream.
Notes
For a fudgier brownie, avoid overmixing the batter. If using gluten-free flour, ensure it’s a 1:1 blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg