skillet brownie
this warm, gooey, decadent chocolate brownie is served straight from a skillet . the only way to make it better is with a big scoop of vanilla ice cream on top the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas .
nonstick cooking spray, butter, bittersweet chocolate, granulated sugar, light brown sugar, vanilla extract, large eggs, all purpose flour, cocoa powder, baking soda, salt, espresso powder, chocolate chips, vanilla ice cream
- nonstick cooking spray
 - 3.0 tablespoon butter
 - 6.0 ounce bittersweet chocolate
 - 0.7 cup granulated sugar
 - 3.0 tablespoon light brown sugar
 - 0.5 teaspoon vanilla extract
 - 2.0 large eggs
 - 0.5 cup all purpose flour
 - 3.0 tablespoon cocoa powder
 - 0.1 teaspoon baking soda
 - 0.2 teaspoon salt
 - 0.2 teaspoon espresso powder
 - 1.0 ounce chocolate chips
 - vanilla ice cream

- preheat the oven to 350degf.
 - spray an 8 inch cast iron skillet with nonstick cooking spray.
 - set aside.
 - place butter and chopped chocolate in a large microwave safe mixing bowl.
 - microwave on high in 30 second increments, stirring between each, until the chocolate is fully melted.
 - allow the mixture to cool for 5 minutes.
 - add the granulated sugar, brown sugar, vanilla, and eggs to the chocolate mixture.
 - whisk vigorously until smooth and combined.
 - add the flour, cocoa, baking soda, salt, and espresso powder, if using, to the chocolate mixture.
 - stir vigorously with a rubber spatula until a thick batter forms and no lumps remain.
 - fold in the chocolate chips.
 - transfer the batter into the cast iron skillet and smooth the top into an even layer.
 - bake the brownie on middle rack of oven until puffed at the edges and a toothpick inserted in the center comes out clean, 28 32 minutes.
 - check to see that brownie is done.
 - remove from oven or add time as needed.
 - allow the brownie to cool for 10 minutes before serving.
 - serve the brownie warm directly from the skillet, topped with vanilla ice cream.
 - alternately, the brownie may be refrigerated in the skillet for 2 hours, then cut into slices.
 - .

### Human: Generate cooking recipes. Include ingredients:
- nonstick cooking spray
- 3.0 tablespoon butter
- 6.0 ounce bittersweet chocolate
- 0.7 cup granulated sugar
- 3.0 tablespoon light brown sugar
- 0.5 teaspoon vanilla extract
- 2.0 large eggs
- 0.5 cup all purpose flour
- 3.0 tablespoon cocoa powder
- 0.1 teaspoon baking soda
- 0.2 teaspoon salt
- 0.2 teaspoon espresso powder
- 1.0 ounce chocolate chips
- vanilla ice cream

 ### Assistant: The ingredients you'll need are:
- nonstick cooking spray
- 3.0 tablespoon butter
- 6.0 ounce bittersweet chocolate
- 0.7 cup granulated sugar
- 3.0 tablespoon light brown sugar
- 0.5 teaspoon vanilla extract
- 2.0 large eggs
- 0.5 cup all purpose flour
- 3.0 tablespoon cocoa powder
- 0.1 teaspoon baking soda
- 0.2 teaspoon salt
- 0.2 teaspoon espresso powder
- 1.0 ounce chocolate chips
- vanilla ice cream


You can follows these steps to make the recipe:
- preheat the oven to 350degf.
- spray an 8 inch cast iron skillet with nonstick cooking spray.
- set aside.
- place butter and chopped chocolate in a large microwave safe mixing bowl.
- microwave on high in 30 second increments, stirring between each, until the chocolate is fully melted.
- allow the mixture to cool for 5 minutes.
- add the granulated sugar, brown sugar, vanilla, and eggs to the chocolate mixture.
- whisk vigorously until smooth and combined.
- add the flour, cocoa, baking soda, salt, and espresso powder, if using, to the chocolate mixture.
- stir vigorously with a rubber spatula until a thick batter forms and no lumps remain.
- fold in the chocolate chips.
- transfer the batter into the cast iron skillet and smooth the top into an even layer.
- bake the brownie on middle rack of oven until puffed at the edges and a toothpick inserted in the center comes out clean, 28 32 minutes.
- check to see that brownie is done.
- remove from oven or add time as needed.
- allow the brownie to cool for 10 minutes before serving.
- serve the brownie warm directly from the skillet, topped with vanilla ice cream.
- alternately, the brownie may be refrigerated in the skillet for 2 hours, then cut into slices.
- .

