Single on Valentine’s Day? Treat yourself to this irresistible pair of chocolatey confections.
Cook Time
25 minutes
Total Time
35 minutes
Yield
1 serving
Ingredients
½ stick unsalted butter, plus more for greasing
2 ½ oz dark chocolate (85 g), 70%, chopped
½ cup sugar (100 g)
1 large egg
½ teaspoon vanilla extract
⅓ cup all purpose flour (40 g)
½ teaspoon kosher salt
¼ cup mini chocolate chips (40 g)
2 teaspoons cocoa nibs
ice cream, for serving
hot fudge, for serving
SPECIAL EQUIPMENT
cast iron skillet, 6 1/2 inch
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Lightly grease a 6½-inch skillet with butter.
2. Step
Fill a medium saucepan with 1 inch (2.54 cm) of water and bring to a boil over high heat.
3. Step
In a medium heat-safe bowl, combine the butter and chopped chocolate. Place on top of the pot of boiling water. Use a rubber spatula to stir until completely melted, about 5 minutes. Remove the bowl from the heat and let the melted chocolate cool slightly, about 5 minutes.
4. Step
Add the sugar to the cooled chocolate mixture and whisk to combine. Add the egg and vanilla and continue whisking until smooth and homogenous.
5. Step
Sift in the flour and salt, then add the mini chocolate chips. Use the rubber spatula to gently fold until the flour is just incorporated.
6. Step
Pour the batter into the prepared skillet and sprinkle the cocoa nibs evenly over the top.
7. Step
Bake until the brownie is mostly set in the center and with little resistance when you press lightly on the top, 12–15 minutes. Remove from the oven and let cool slightly, about 10 minutes.
8. Step
Just before serving, scoop your favorite ice cream on top and drizzle with hot fudge sauce.
