Skillet Brownie with Chocolate Espresso Whipped Cream

For the Brownie:
Preheat oven to 350° F. and spray a 10-inch cast iron skillet with cooking spray.

In a large mixing bowl, whisk butter, sugar, and vanilla until combined. Whisk in eggs, one at a time, until blended.

In a small mixing bowl, stir flour, cocoa, and salt. Gradually add flour mixture to butter mixture, stirring with a rubber spatula to combine. Stir in ¾ cup chocolate chips.

Spread batter evenly in prepared pan and sprinkle remaining ½ cup chocolate chips over top. Bake 35–38 minutes, or until a toothpick comes out with moist crumbs when inserted. (While brownie is baking, make whipped cream.)

Once brownies are done baking, transfer to a cooling rack and let cool for about 20 minutes or until desired serving temperature. You definitely want to eat this warm, but not hot.

For the whipped cream:
To the bowl of a stand mixer, add heavy whipping cream, vanilla, sugar, cocoa, and espresso powder. Whisk briefly to combine. Cover bowl with plastic wrap and chill in freezer, along with whisk attachment, for 30 minutes, at least.

Once chilled, beat on high speed using the whisk attachment until stiff peaks form. (See note below!) Transfer whipped cream to a serving bowl.

Serve brownies warm, with chocolate espresso whipped cream and chocolate sauce (if desired) for topping. Plain whipped cream and ice cream also make wonderful toppings.

Note: If you have beat whipped cream for a few minutes and it’s still a bit runny, place bowl back in freezer for about 10 minutes, then beat again until you reach stiff peaks.