Valentine’s Day is only a few days away! If you’re still searching for a dessert recipe for to celebrate this special day, you’ve come to the right place! This quick and easy Individual Skillet Brownies with Vanilla Ice Cream recipe is all you ever needed! It’s so decadent yet so easy to prepare that I make them all year round for my family!
Have you ever came across the situation of everyone in your family fighting over the crispy edges of your fresh baked brownies? I am just as guilty in leaving the soft center of the brownie all lonely! Well, with this Individual Skillet Brownies recipe, your family will finally get to enjoy dessert in harmony, once again!
This individual cast iron skillet will produce the kind of crispy brownie edge that everyone loves! The ratio of crispy edges to soft and tender center is just right. Best of all, it’s a perfect size to share with your sweetheart, but I’m not going to judge if you decided to enjoy it all by yourself! My kids can easily finish one whole skillet all on their own! Trust me, when dessert this delicious, you might not want to share either! I got these individual cast iron skillets online, and I’ve also seen them in specialty baking stores as well. But they’re actually cheaper online. I’ll share the link at the end of this post for your convenience.
Imagine this, crispy and slight warm chocolate brownie topped with a scoop of cold and silky vanilla bean ice cream….each bite is heavenly! It’s a delicious contrast of textures and temperatures! It’s a feast for the eyes, as well as your palates! I prepared this homemade Vanilla Bean Ice Cream the day before, but you can also use store bought premium quality vanilla bean ice cream as well. I'll post the link to my vanilla ice cream video tutorial below, just in case you feel like making a batch from scratch!
Thank you for stopping by and I hope you enjoy today’s tutorial and recipe. I hope you’ll head to the kitchen soon to bake up a batch of brownie for your family and loved ones! Wish you and yours a Happy Valentine’s Day! Stay sweet!
Homemade Vanilla Bean Ice Cream Tutorial:
Ingredients and Tools Used:
3.5-inch Lodge Cast Iron Skillet (Click here for more information)
Ghirardelli Bittersweet Chocolate Chips (Click here for more information)
Trader Joe’s Colombian Instant Coffee (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kitchen Whisk Set (Click here for more information)
Mixing Bowl Set (Click here for more information)
Measuring Cup Set (Click here for more information)
OXO 4-Piece Mini Measuring Beaker Set (Click here for more information)
OXO Measuring Spoons Set (Click here for more information)
Silicone Spatula for Folding Ingredients (Click here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information) (Click here for more information)
Individual Skillet Brownies with Vanilla Ice Cream
Makes: 4 (3.5-inch) brownies
1/4 pound (1 stick) unsalted butter
6 ounces chocolate chips, divided
2 large eggs
2 teaspoons instant coffee granulates
1 1/2 teaspoons vanilla extract
6 tablespoons sugar
1/4 cup plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking powder
1/4 teaspoon kosher salt
1-pint premium vanilla bean ice cream (click here for the homemade recipe)
freshly whipped cream, for garnish
4 maraschino cherries, for garnish
Preheat the oven to 350 degrees F.
In a medium heat proof bowl, melt the butter and 4 ounces of chocolate chips in the microwave. Stop and stir at 20 second intervals until chocolate chips are melted. Let cool slightly.
In a medium mixing bowl, stir together the eggs, coffee granulate, vanilla, and sugar. Then, stir the chocolate mixture into the egg mixture.
In a small bowl, whisk 1/4 cup of the flour, the baking powder and salt together. Then, stir it into the chocolate and egg mixture.
In a small bowl, toss the remaining 2 ounces of chocolate chips and one tablespoon of flour together. Gently fold the chocolate chips into the brownie batter.
Spoon the mixture into 4 (3.5-inch) individual cast-iron skillets and place them on a sheet pan. Bake for 22 minutes. Let cool slightly on a wiring rack. Serve warm with a scoop of vanilla bean ice cream.