Skillet Brownies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 5/16 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 oz Chocolate, unsweetened
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 1/2 cup Toffee bits

• Other

  • 4 ounces plus 1/2 cup semi-sweet chocolate chips, divided use

Found on mybakingaddiction.com

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 4 ounces plus 1/2 cup semi-sweet chocolate chips, divided use
• 1 1/2 ounces unsweetened chocolate, choppe
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup granulated sugar
• 1/4 cup plus 1 tablespoon all-purpose flour, divided use
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup toffee bits

Directions

• Preheat the oven to 350 degrees F. In a large bowl over simmering water, melt butter, 4 ounces of chocolate chips, and unsweetened chocolate until smooth. Set aside and let cool for about 15 minutes. In a large bowl, stir together the eggs, vanilla and sugar. Stir the chocolate mixture into the egg mixture until well combined. In a medium bowl, sift together 1/4 cup of flour, baking powder, and salt and add to the chocolate mixture, stirring until just combined. In a medium bowl, toss together the remaining 1/2 cup of chocolate chips, toffee bits and one tablespoon of flour and fold them into the chocolate mixture. Divide batter into five 3-1/2 inch cast iron skillets and place them on a baking sheet. Bake for 25-30 minutes, taking care not to overbake. If desired, top warm skillet brownies with vanilla ice cream, hot fudge sauce, and toffee bits.