Coffee Skillet Brownies

Directions

• Preheat the oven to 160˚C. Melt the butter in a saucepan over medium heat. Add the semisweet chocolate and cook, stirring frequently, until melted, about 3 minutes. Stir in the coffee. Remove from the heat and let cool for 10 minutes.
• Whisk the sugar into the saucepan with the chocolate mixture. Add the eggs, one at a time, whisking vigorously between each addition, until well combined. Whisk in the vanilla. Fold the flour, cocoa powder and salt mixture into the batter until just combined. Fold in the chocolate chips.
• Pour the batter into a 10-inch cast-iron skillet and bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool completely in the skillet, about 2 hours.
  
• Meanwhile, make the coffee syrup: Combine the coffee, sugar and vanilla in a small saucepan and bring to a boil over medium-high heat. Cook, whisking frequently, until the mixture is very thick and syrupy and is reduced to about 1/4 cup, about 30 minutes. Whisk in the heavy cream, then pour the syrup into a small bowl and let cool for about 30 minutes.
  
• Top the brownies with ice cream and the coffee syrup and slice into wedges.