Ina Garten’s Outrageous Brownie Recipe
I’ve always been a huge fan of Ina Garten—her recipes are effortless yet elegant, and they always turn out perfectly. One of my favorite ways to bake is in a skillet, because it keeps things simple and lets you serve straight from the pan, which feels both cozy and indulgent. This skillet brownie is rich, fudgy, and incredibly easy to whip up. Plus, there’s something so satisfying about digging into a warm brownie right out of the skillet with a scoop of ice cream on top. It’s pure comfort in dessert form!
Ingredients
This will fit a 6 inch Le Creuset Heart Pan Perfectly! Serves 2-3.
80g bittersweet chocolate (from your stash)
4 tbsp (½ stick) unsalted butter
1 large egg
½ cup granulated sugar
½ tsp vanilla extract
¼ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup chopped walnuts (optional)
½ cup vanilla ice cream (for serving, optional but recommended)
Instructions
Preheat the oven to 350°F (175°C).
Melt chocolate & butter – In a small saucepan or microwave, melt the chocolate and butter together until smooth. Let cool slightly.
Mix wet ingredients – In a medium bowl, whisk together egg, sugar, and vanilla until combined.
Combine – Slowly stir in the melted chocolate mixture.
Mix dry ingredients – In another bowl, whisk flour, baking powder, and salt, then add to the wet ingredients. Stir until just combined.
Pour into skillet – Grease your 6-inch skillet lightly, then pour in the batter.
Bake – Bake for 18-22 minutes, checking for a set top but fudgy center (a toothpick should come out with some moist crumbs).
Serve – Let cool slightly, then serve warm with vanilla ice cream.
With Love,
Cristina