This Skillet Brownies Recipe is a dessert made for sharing. One large, decadent, and fudgy chocolate brownie is baked in a cast iron skillet, then topped with vanilla ice cream before serving. It’s a whole lot of chocolate packed into a single skillet.
I know the way to my wife’s heart, and it’s through chocolate desserts. There’s no better way to make her happy than with a slice of French Silk Pie or a freshly baked Molten Chocolate Lava Cake. Give these recipes a try if you’d also like to make your loved one’s day!
Cast Iron Skillet Brownies
This skillet brownie recipe bakes a rich chocolate brownie batter in a large cast iron skillet instead of your typical baking dish. Rather than slicing the brownies before serving, you can sit down with the skillet right in front of you and dig in with a spoon.
I’ll show you how to make the fudgiest, richest brownie batter using a mix of melted chocolate chips, cocoa powder, and everyday baking staples. I love how it easily comes together in one bowl and doesn’t require any fancy techniques. A hot cast iron pan takes care of the rest, baking the brownie to gooey perfection with its supreme ability to hold heat.
This dessert is perfect for sharing with your family or enjoying on a date night. Just don’t forget to top it with a few scoops of vanilla ice cream or a drizzle of caramel first!
Ingredients and Substitutions
This recipe uses a lot of the same baking staples found in my Fudgy Chocolate Brownies.
- Chocolate – I used a combination of melted semi-sweet chocolate chips and cocoa powder for the richest chocolate flavor.
- Butter – I always use unsalted butter in my baking to have more control over the salt flavors. A neutral-tasting oil, like vegetable oil or canola oil, should work as a substitute.
- Sugar – Granulated white sugar sweetens the brownie and gives it more structure.
- Vanilla – I used a couple of teaspoons of vanilla extract to balance the richer chocolate flavors.
- Eggs – Remember to take the eggs out of the fridge at least 30 minutes ahead of time so they can come to room temperature.
- Flour – I used all-purpose flour.
- Salt – Just a pinch makes the rest of the flavors shine.
- Walnuts – My brownie mix-in of choice. You can substitute these with chopped almonds, more chocolate chips, candy-coated chocolates, pretzel bites, fresh raspberries, or any other mix-in you prefer.
How to Make a Skillet Brownie
Melt the chocolate: First, I melt 1 1/2 cups of the chocolate chips in the microwave. I start by heating them for 60 seconds, then continue with 30-second increments, stirring in between each, until the chocolate is melted.
Melt the butter: Next, I whisk the melted unsalted butter and granulated sugar into the bowl with the melted chocolate until combined.
Finish the wet mix: I whisk in the vanilla and eggs next. They may cause the batter to seize up a bit, but this is normal.
Add the dry ingredients: I sprinkle the cocoa powder, flour, and salt over the top of the wet mixture. I gently stir them into the wet ingredients until just combined. To finish, I fold the walnuts into the batter with a spatula.
Pour: Now that the brownie batter is ready, I can pour it into a prepared cast iron skillet. I spread the batter to the edges of the pan with a spatula. Then sprinkle the remaining 1/4 cup of chocolate chips on top.
Bake: I transfer the cast iron skillet to the oven and bake the skillet brownie until the edges are firm and the center is fudgy.
Cool and serve: Remove the skillet from the oven and let it cool for about 5 minutes before serving with ice cream on top.
Chef Tip + Notes
I baked this skillet brownie in an 8-inch cast iron skillet. Cast iron is king for recipes like this because it retains heat so well, cooking the brownie evenly throughout. You can use another 8-inch oven-proof skillet or baking dish if you don’t have cast iron, but the results may vary.
- Double boiler: You can also melt the chocolate chips using the double boiler method. Fill a small pot 1/4 full with water and heat it to a gentle simmer on the stove. Add the chocolate to a large heatproof bowl, place the bowl over the simmering water, and stir until the chocolate melts. To see this done in real time, watch the video for my Double Chocolate Cheesecake recipe.
- Underbake it: You’ll know the brownie is cooked through when the center is no longer soupy but still jiggles a little when you shake the pan. If anything, slightly underbaking the brownie is recommended because this will yield the fudgiest bites.
- Cakey brownie: I love fudgy brownies, but if you prefer a firmer, cakier texture, bake the brownie for an additional 5 to 10 minutes or until it’s completely set in the center.
- Coffee add-in: Elevate the decadent chocolate flavors by incorporating 1 teaspoon of espresso powder into the dry ingredients or 1/4 cup of freshly brewed coffee or espresso into the wet ingredients.
- Peanut butter brownie skillet: After adding the brownie batter to the skillet, dollop 2 to 4 tablespoons of smooth peanut butter on top. Use a chopstick or knife to swirl the peanut butter into the batter, then bake as normal.
Serving Suggestions
In our house, the only way to serve one big brownie is straight out of the skillet. I’ll top it with a few scoops of vanilla ice cream and pass some spoons around the table before we all dig in.
And when I want to go all out, I’ll dress up the brownie with even more toppings. These can be as simple as walnuts, a chocolate drizzle, or a dusting of powdered sugar. I’ll sometimes swap the ice cream for buttercream frosting. I also like to finish it off with a generous drizzle of homemade caramel sauce.
Make-Ahead and Storage
Make-Ahead: The brownie can be baked up to 1 hour ahead of serving. Cover the skillet with a sheet of foil and keep it in a warm but turned-off oven.
How to Store: Transfer the cooled and baked brownie to an airtight container. It will keep in the refrigerator for up to 3 days.
How to Reheat: The leftover brownie can be eaten cold or at room temperature. You can also reheat in a 350ºF oven for 5 to 10 minutes. You can reheat individual servings in the microwave for 30 seconds.
More Dessert Recipes
- The Best Blondies
- Homemade Pumpkin Bars
- Old Fashioned Apple Crisp
- Chocolate Mousse
- Homemade Lemon Tart
Skillet Brownies Recipe
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 ½ sticks of melted unsalted butter, 12 tablespoons
- 1 cup granulated sugar
- 2 teaspoons of vanilla extract
- 3 large eggs
- 1/3 cup unsweetened cocoa powder
- 1 ½ cups all-purpose flour
- ½ teaspoon coarse salt
- ½ cup roughly chopped walnuts, optional
- vanilla ice cream, optional
Instructions
- In a large microwave-safe bowl, add 1 1/2 cups of semi-sweet chocolate chips and cook in the microwave on high for 60 seconds.
- Take it out, give it a quick stir, then return it to the microwave in 30-second bursts, stirring each time until fully melted.
- Add one and a half sticks of melted unsalted butter and 1 cup of sugar, and whisk until completely combined.
- Next, pour in the vanilla and eggs and whisk. The batter will seize up a bit, which is totally normal.
- Add in the cocoa powder, flour, and salt, and whisk just until combined. At this stage, fold in the walnuts gently using a rubber spatula.
- Transfer the mixture to an 8-inch cast-iron skillet that’s been sprayed with no-stick spray.
- Flatten the batter using a rubber spatula and sprinkle on ¼ cup of semi-sweet chocolate chips.
- Bake this at 350 degrees F on a middle rack for 30 minutes for a fudgy center
- Remove from the oven and let it rest for 5 to 6 minutes before serving it right in the skillet with vanilla ice cream, the remaining ¼ cup of semi-sweet chocolate chips, and any additional walnuts.
Skillet Brownies Recipe