brownie recipe

Skillet Brownie w/Chocolate Espresso Whipped Cream

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Skillet Brownie with Chocolate Espresso Whipped Cream: This chocolatey skillet brownie is super easy to make and even easier to eat! Fudgy and filled with all the chocolate, then topped with a decadent dark chocolate espresso whipped cream, this is a dessert perfect to make and share with your loved ones!  

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceHappy Friday and happy start of the weekend! Today, I’m going to get right down to business; brownie business, that is.

Valentine’s Day is 4 days away, tomorrow is 24 hours away (actually, it’s technically 7…), and be it for VD or tomorrow or next week, you need this skillet brownie and the whipped cream that accompanies it in your life. It’s chocolatey, espresso-y, chewy (< in a good way!), easy, fudgy, and there is absolutely no reason for you not to make it. No reason whatsoever – unless you happen to not like brownies, which in that case you may kindly leave the premises. Just kidding, I have plenty of non brownie desserts – but seriously though?

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceBrownies are my go-to for comfort food. And I will even admit that the most comforting part about them is the process of mixing up the batter then licking the bowl, spatula, and anything with brownie batter remnants. If you’re laughing, I have nothing to say in my defense; I am completely guilty.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceAnother comfort food for me is skillet desserts, primarily cookies or brownies. There’s the anticipation of eating them warm, along with the way they just beckon for ice cream and chocolate sauce to be piled on top. Or whipped cream; like this chocolate espresso whipped cream.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce I suppose you could say I’m in a mini espresso kick, but really I will take any chance to add espresso powder (or coffee granules if EP is not on hand) to a dessert. It can add so much to a recipe. However, not everyone may be a fan. So if you’re that person, I have good news: feel free to leave out the espresso in the whipped cream. It will taste decadent enough on it’s own, I assure you.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce

Something else I ♥ about brownies – pardon all the love speak but it is the time for this, right? – is that they are super easy and quick to whip up, making them the perfect antidote to any sudden dessert cravings. This recipe only requires 8 ingredients, all of which you most likely have on hand. These ingredients are:

1.) Butter
2.) Sugar
3.) Vanilla
4.) Eggs
5.) Flour
6.) Salt
7.) Cocoa
8.) Chocolate Chips

If you do not have any of these ingredients on hand, this is where I draw the line and must inform you that we can’t be friends. (I will only make an exception on the grounds that maybe you haven’t been to the grocery store this week.) But I trust that since you are on this site, chances are pretty good that you have these essentials for life sitting around somewhere, amiright?

Something else you will need that you may or may not have is a cast iron or ovenproof skillet. If you do not have one, don’t fret, as you can make the brownie in a 10”round cake pan instead. I’ve done this with a skillet cookie and it turned out perfectly fine.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce

Here’s hoping your weekend is filled with all sorts of fun and leisure, and your Valentine’s Day with skillet brownies, peanut butter cheesecakes, and other things sweet and chocolatey!!

Cottura Felice!

Skillet Brownie w/Chocolate Espresso Whipped Cream
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Ingredients

    Brownie:
  • ¾ C. (1 ½ sticks) unsalted butter, melted
  • 2 ¼ C. granulated sugar
  • 2 tsp. vanilla extract
  • 3 eggs
  • 1 C. + 2 tbsp. all-purpose flour
  • ¾ C. unsweetened cocoa powder
  • ½ tsp. kosher salt (sea or table salt is fine too)
  • 1 ¼ C. dark chocolate chips (you can also use semi-sweet)
  • Chocolate Espresso Whipped Cream:
  • 1 C. heavy whipping cream
  • 1 tsp. vanilla extract
  • 2 ½ tbsp. granulated sugar
  • 3 tbsp. dark or regular unsweetened cocoa powder (I used Hershey’s Special Dark)
  • 1 tsp. Espresso powder or coffee granules

Instructions

    For the Brownie:
  1. Preheat oven to 350° F. and spray a 10” cast iron skillet with cooking spray.
  2. In a large mixing bowl, whisk together the butter, sugar, and vanilla until combined.
  3. Whisk in eggs, one at a time, until blended.
  4. In a small mixing bowl, stir together the flour, cocoa, and salt.
  5. Gradually add the flour mixture to butter mixture, stirring with a rubber spatula to combine. Then stir in ¾ C. chocolate chips.
  6. Spread batter evenly in prepared pan and sprinkle remaining ½ C. chocolate chips over top.
  7. Bake for 35-38 minutes, or until a toothpick comes out with moist crumbs when inserted.
  8. While brownie is baking, make whipped cream.
  9. Once brownies are done baking, transfer to a cooling rack and let cool for about 20 minutes or until desired serving temperature. You definitely want to eat this warm, but not hot.
  10. For the Whipped Cream:
  11. To the bowl of a stand mixer, add heavy whipping cream, vanilla, sugar, cocoa, and espresso powder and whisk briefly to combine.
  12. Cover bowl with plastic wrap and chill in freezer, along with whisk attachment, for 30 minutes, at least.
  13. Once chilled, beat on high speed using the whisk attachment until stiff peaks form. (See note below!)
  14. Transfer whipped cream to a serving bowl.
  15. Serve brownies warm, with chocolate espresso whipped cream and chocolate sauce (if desired) for topping. Plain whipped cream and ice cream also make wonderful toppings.

Notes

If you have beat whipped cream for a few minutes and it’s still a bit runny, place bowl back in freezer for about 10 minutes, then beat again until you reach stiff peaks.

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https://sempre-dolce.com/skillet-brownie-espresso-chocolate-whipped-cream/

Brownie & Whipped Cream adapted from allrecipes.

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