1⁄4 cup unsalted butter
1⁄4 cup vegetable oil
8 ounces of good semi-sweet chocolate
1⁄2 cup sugar
1⁄2 cup brown sugar
2 teaspoons vanilla extract
2⁄3 cup all-purpose flour
1⁄2 teaspoon salt
1 teaspoon espresso powder / fine ground coffee
This is a wonderful recipe to share right out of the skillet. We used two 6″ x 8 1/2″ oval pans but a 10″ skillet would also work.
Prepare oven according to Mugnaini’s Baking Environment, 450 – 550˚F
Lightly coat cast iron pan with butter and set aside. In a medium heat safe bowl, combine the butter, oil and chocolate. Place over a small pot of simmering water until the mixture is fully melted and combined. Let cool slightly.
Add the sugars to the chocolate mixture and beat well to combine. Add the eggs gradually and then mix in the vanilla.
Add the flour, salt and espresso powder and mix to combine (careful not to overmix batter)
Pour the batter into your cast iron skillet until it reaches about half way up the sides. Bake until moist, clumpy crumbs appear when you insert a toothpick into the center of the brownies. For our 6” x 8 1/2″ skillet, it took about 20 minutes, a 10″ skillet will take a little longer.
Take out, top with a scoop of vanilla gelato and be sure to eat these brownies warm!