Sizzling Brownie

This sizzling brownie is made with a rich and fudgy brownie heated in a skillet, topped with ice cream and "sizzled" with chocolate sauce.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 411kcal

Preheat oven to 350°F. Line an 8x8 square pan with parchment paper and butter generously.
In a microwavable bowl, melt butter and ¾ cup chocolate chips until melted and smooth. Stir in 30 second intervals. Stir in sugar, vanilla and espresso.
In a small bowl, whisk the eggs until bubbly on top, about 1 minute. Add the eggs to the chocolate mixture.
In another small bowl, sift together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined and then add the remaining chocolate chips.
Spread evenly into the pan and bake for 25-30 minutes. A cake tester should come up with a couple of crumbs. Let cool and then cut into 4 squares.
Heat a small cast iron skillet for 5 minutes over medium heat or until hot. Add a brownie to the center and top with vanilla ice cream. Drizzle some chocolate syrup over top and it will sizzle.

Grease and line your pan with parchment paper so you can easily get the brownies out.
Don’t overbeat the eggs as it introduces air and makes brownies more cake-like and less dense. You should beat just until bubbles form on top.
Let the brownies cool completely before cutting them so you can get clean cuts and the ganache doesn't drip off.
Store-bought brownie mix can be used instead of making your own.
The skillet will be hot so be careful when serving.
Brownies can be stored in airtight container on the counter for up to three days, or in the refrigerator for up to five days.