Warm, gooey, and utterly irresistible, this skillet brownie is a chocolate lover’s dream come true.
It’s rich and fudgy, with an impossibly chewy center and perfectly crisp edges.
And that’s all thanks to the cast iron skillet. It ensures every bite is wonderfully warm and gooey – even with vanilla ice cream on top.
Perfect for casual get-togethers or quiet nights in, I guarantee this skillet brownie will be your new go-to treat for any occasion.
Why You’ll Love This Skillet Brownie
Gooey Goodness: If you’re a fan of gooey, fudgy brownies, you’ll go nuts for this. Just sink that spoon in the center and get ready to fall in love.
Customization King: The basic recipe is an excellent canvas for add-ins. I’m talking chopped nuts, caramel, mint chips, salt, peanut butter, or other chocolate varieties.
Decadent Indulgence: With its rich cocoa base and melty chocolate chips, this skillet brownie delivers an intensely chocolatey taste. Top it with ice cream, and every bite will satisfy even the most demanding sweet tooth.
Ingredients
- Butter and Oil: Give these skillet brownies their irresistibly moist texture and flavor.
- Chocolate Chips: I like semi-sweet or a blend of milk and dark chocolate.
- Cocoa Powder: Imparts a deep, chocolatey essence to every bite. I used Dutch process for the best flavor, but you can swap in unsweetened cocoa if that’s all you have.
- Granulated and Brown Sugar: The perfect blend of sweeteners to balance the cocoa’s intensity and create a delightfully indulgent treat.
- Eggs: Plus yolks, they bring all the ingredients together, ensuring a beautifully cohesive texture.
- Vanilla Extract, Salt, and Espresso Powder: Balance and enhance the flavors. The espresso is optional, but highly recommended.
- All-Purpose Flour: Provides structure and foundational support to these gooey, fudgy delights.
How to Make Skillet Brownie
This delightful dessert is not just about satisfying your sweet tooth; it’s an experience meant to be shared, or savored solo with a cozy blanket and your favorite show.
And since you can have it in the oven in under 15 minutes, it’s perfect for any night of the week.
1. WARM: Heat the butter, oil, and 1 cup chocolate chips until smooth. Remove from heat and transfer to a heat-proof bowl. Cool for 5 minutes.
2. PREHEAT: Set the oven to 350°F (175°C) and lightly grease a 10-inch cast iron skillet.
3. WHISK: In a separate bowl, whisk the eggs, yolks, and vanilla until smooth. Slowly pour into the chocolate mixture, whisking constantly until combined.
4. COMBINE: Add the flour, cocoa powder, salt, and espresso powder (if using) to the mixture. Stir until almost incorporated, then add the remaining chocolate chips. Stir until just combined.
5. BAKE: Pour the batter into the greased skillet and bake for 30-35 minutes in the preheated oven.
6. SERVE: Let the brownie cool slightly before serving with vanilla ice cream. Enjoy!
Tips For the Best Skillet Brownie
There’s something magical about baking brownies in a cast-iron skillet – it creates the perfect balance of crispy edges and a gooey center.
But if you’re new to it, don’t worry. Here are a few tips:
- Use the right skillet. Use a 10-inch oven-safe skillet, such as a cast-iron skillet, to achieve the perfect crust and texture.
- Choose quality cocoa. Use high-quality cocoa powder for a rich and complex chocolate flavor.
- Spoon and level the flour. If you scoop the flour, you’ll get way too much. Instead, fluff it with a fork, spoon it into the cup, then level it off with a knife.
- Don’t overmix the flour. Mix the batter until the ingredients are just combined. This helps to avoid creating too much gluten, which can result in a cakey brownie.
- Whisk the eggs well. If you want that signature crackly top, whisk the eggs and yolks until thick and pale.
- Use an oven thermometer. Even newer ovens can be off by a few degrees. So, to be sure yours isn’t running too hot (or low), grab an oven thermometer to check the temperature.
- Don’t overbake. Bake the brownie for 30 minutes for a fudgy finish. 35-40 minutes will make the edges more cakey.
Variations and Serving
I’m a firm believer that chocolate makes everything better, and this recipe takes it to a whole new level.
The melty chocolate chips scattered throughout are like little pockets of pure bliss!
But that doesn’t mean you can’t make a few tweaks! Here are some of my go-to variations:
- Optional mix-ins. Try chopped nuts, dried fruit, or different chocolate chips, such as white or butterscotch. Peanut butter, caramel, or Biscoff swirled into the batter would also be delicious.
- Add extra chocolate. Sprinkle even more chocolate chips or chunks on top of the brownie before baking for an extra-decadent treat.
- Sea salt is king. I add this stuff to everything! But it’s especially scrummy on fudgy brownies.
- Go gluten-free. I haven’t tried it, but I don’t see why this wouldn’t work with a 1:1 all-purpose gluten-free flour blend.
How to Store
Made with a rich blend of butter, cocoa powder, and chocolate chips, this bad boy bakes to a perfect, gooey texture in just 30 minutes.
And as you might have already guessed, it’s best enjoyed right away, while it’s still warm.
But if you do happen to have leftovers, here’s what to do:
To Store: Cover the fully cooled brownie tightly with plastic wrap and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To Reheat: Warm the skillet, covered in foil, at 300°F for about 10 minutes. Single servings can be microwaved for about 30 seconds.
More Decadent Brownie Recipes to Try
Nutella Brownies
Brownie in a Mug
Brownie Bites
Peanut Butter Brownies
Skillet Brownie
12
servings15
minutes30
minutes444
kcalWarm, gooey, and utterly irresistible, this skillet brownie is a chocolate lover’s dream come true. One bite is all you need to satisfy your cravings.
Ingredients
3/4 cup butter
1/4 cup vegetable oil
1 1/2 cup chocolate chips, divided
1 cup granulated sugar
3/4 cups brown sugar
3 eggs + 2 yolks
2 teaspoons vanilla extract
1 1/4 cup all purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon salt
1/8-1/4 teaspoon espresso powder, optional
Instructions
- In a medium saucepan, warm the butter, oil, and 1 cup chocolate chips over medium heat. Stir until smooth then remove from the heat, pour into a heat-proof mixing bowl, and set aside to cool for 5 minutes.
- Preheat the oven to 350°Fahrenheit (175°C) and lightly grease a 10-inch cast iron skillet.
- In a separate bowl, whisk the eggs, yolks, and vanilla until smooth. Then, slowly pour the egg mixture into the chocolate mixture, whisking constantly until well combined.
- Add the flour, cocoa powder, salt, and espresso powder, if using, and stir until almost fully combined. When just a few streaks of flour remain, add the remaining chocolate chips and stir until just combined.
- Transfer the batter to the greased skillet and smooth out the top. Bake for 30-35 minutes.
- Let the brownie cool for a few minutes before serving with vanilla ice cream. Enjoy!
Notes
- For a super fudgy brownie, bake for 30 minutes. For a firmer finish, bake for 35-40 minutes.
- If you scoop the flour, you’ll get way too much. Instead, fluff it with a fork, spoon it into the cup, then level it off with a knife.
