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Yields:
12
Prep Time:
45 mins
Total Time:
2 hrs
You can eat this brownie plain, but it makes a crazy-good sundae when topped with ice cream and homemade coffee syrup!
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Ingredients
For the BROWNIES
- 2 sticks salted butter
- 4 oz. semisweet chocolate, chopped
- 1/4 cup brewed coffee
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. kosher salt
- 1 1/2 cups sugar
- 4 large eggs
- 1 Tbsp. vanilla extract
- 3/4 cup semisweet chocolate chips
For the TOPPINGS
- 1 1/4 cups brewed coffee
- 1/3 cup sugar
- 1 tsp. vanilla extract
- 3 Tbsp. heavy cream
- Coffee ice cream, for serving
Directions
- Step 1Preheat the oven to 325˚. Melt the butter in a medium saucepan over medium heat. Add the semisweet chocolate and cook, stirring frequently, until melted, about 3 minutes. Stir in the coffee. Remove from the heat and let cool for 10 minutes.
- Step 2Whisk the flour, cocoa powder and salt in a medium bowl until well combined.
- Step 3Whisk the sugar into the saucepan with the chocolate mixture. Add the eggs, one at a time, whisking vigorously between each addition, until well combined and the chocolate starts to turn glossy. Whisk in the vanilla. Fold the flour mixture into the batter until just combined, being sure not to overmix. Fold in the chocolate chips.
- Step 4Pour the batter into a 10-inch cast-iron skillet and bake until the edges have puffed up a bit and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool completely in the skillet, about 2 hours.
- Step 5Meanwhile, make the coffee syrup: Combine the coffee, sugar and vanilla in a small saucepan and bring to a boil over medium-high heat. Cook, whisking frequently, until the mixture is very thick and syrupy and is reduced to about 1/4 cup, about 30 minutes. Whisk in the heavy cream, then pour the syrup into a small bowl and let cool for about 30 minutes.
- Step 6Top the brownies with ice cream and the coffee syrup and slice into wedges.
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