Calling all chocolate lovers! This Triple Chocolate Brownie Skillet is for you! As many of you know, I am a Volunteer Field Editor for Taste of Home Magazine. Every month I get the pleasure of reviewing Taste of Home recipes and giving my humble opinion. This month, Taste of Home is teaming up with Door County Coffee, and asked if I'd use their coffee in a TOH recipe. Sure, no problem! I love any type of coffee, especially ones I can use in baking. For this Triple Chocolate Brownie Skillet I used Door County Columbian roast to send the chocolate flavor over the top! I brewed mine in a French press, although Door County makes K cups pods for Keurig, as well.
In addition to traditional flavors such as a medium roast breakfast blend, I was excited to see so many fruity flavors in the complimentary sample box I received from Door County Coffee. I can't wait to use the orange cream in my orange creamsicle cupcakes or the chocolate covered strawberry in my chocolate covered strawberry cupcakes. There's also fun flavors such as Jamaican Me Crazy, with dark rum and vanilla. I'm excited to use this flavor in my Pina Colada Cupcakes!
By using a tablespoon of these ground gourmet coffees, you can really elevate the fruity flavor in a recipe. Oftentimes, extracts get lost in baking and oils can be overpowering. But coffee has a tendency to hit the "just right" amount of flavoring. Here's a sneak peak at the flavors I received along with a beautiful Door County Coffee mug:
If you aren't drooling already, I added some special touches to this Taste of Home Triple Chocolate Brownie Skillet. The originally recipe is sans coffee, uses a regular chocolate cake mix, and is prepared in a sheet pan. I decided to shake things up a bit and use a dark chocolate fudge cake mix, bake it in a skillet, and of course incorporate a tablespoon of Door County Coffee into the mix. The end result was amazing! This Triple Chocolate Brownie Skillet has the perfect combination of "cake like" and "fudge like" brownie texture. And if this isn't enough for you, I added a heaping scoop of ice cream to top off the dessert! Here's my revised recipe for this Taste of Home Triple Chocolate Brownie Skillet recipe:
Ingredients: One box Duncan Hines Dark Chocolate Fudge Cake; one 3.4 ounce Jello instant chocolate pudding; one 12 ounce package semi-sweet chocolate chips; 1 tablespoon Door Country ground Columbian roast coffee (not brewed); ice cream of your choice for topping.
Directions: Preheat oven to 350 degrees. Grease an oven proof 9 inch skillet with butter. (make sure the handle is NOT plastic and pan says oven safe). Prepare pudding according to package directions. Add dry cake batter and ground coffee. Stir. Fold in 1 and 1/2 cups of the chocolate chips. Pour batter into the skillet. Use a spatula to spread evenly in skillet. Pour remaining chocolate chips over top of batter. Bake for 45-50 minutes, or until edges pull away from sides and center is set. Serve with ice cream.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!