Warm, gooey, and packed with chocolatethere won’t be any leftovers around here.
Every occasion calls for brownies, and there is a brownie for every occasion.
First, double-check the butter and chocolate mixture cools before adding the eggs, and don’t overbake.
Credit: Photographer: Antonis Achilleos, Prop Stylist: Christine Kelly Food Stylist: Ali Ramee
You want a gooey center and the classic “toothpick check” method won’t work on this recipe.
Grease a 9- or 10- inch cast-iron skillet with 1 tablespoon of the butter.
Place 34 cup of the chocolate morsels and remaining 12 cup butter in a medium-size microwave-safe bowl.
Microwave on HIGH until melted and smooth, 45 seconds to 1 minute, stirring after 30 seconds.
Add sugar, liqueur or vanilla, instant coffee, and eggs; whisk until combined.
Toss remaining 12 cup chocolate morsels and 1 tablespoon flour in a small bowl; fold into batter.
Pour batter into prepared skillet, and spread in an even layer.
Let cool 5 minutes.
Cut into 6 wedges.
Serve warm with vanilla ice cream.
