Instructions

1. Preheat your oven to 325° F.
2. Melt the butter in your cast-iron skillet over medium-low heat.
3. Once the butter is melted, you can add the sugar and brown sugar and mix together until the sugar is dissolved.
4. At this point, you will chill the pan in the refrigerator for about 10 minutes. Place a towel underneath the pan to avoid melting your shelf.
5. Once the mixture is chilled you can add eggs and vanilla and stir well.
6. Then, add in the flour, cake flour, cocoa powder, and salt and stir until thoroughly incorporated.
7. The cake flour will give the brownies a softer, fluffier texture, but if you don’t have cake flour you can use all-purpose flour instead.
8. Finally, fold in 2/3 of the chocolate chips and level the batter in the pan. Sprinkle the remaining of the chocolate chips onto the top, and bake for 16-22 minutes.
9. Use a toothpick to check to see if the brownies are done. Insert the toothpick into the center of the pan, and if there are no or very little crumbs sticking to the pan, then it is ready to be taken out of the oven.
10. Allow brownies to cool for 5-10 minutes, and then cut into squares or scoop directly into serving dishes and top off with ice cream, caramel and chocolate sauce, and whipped cream.