This Skillet Brownie is rich, fudgy, and baked in a cast-iron skillet—perfect for sharing and even better topped with vanilla ice cream.
Servings: 8
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Ingredients
2cupssemi-sweet chocolate chips
1 ½sticks of melted unsalted butter, 12 tablespoons
1cupgranulated sugar
2teaspoonsof vanilla extract
3large eggs
1/3cupunsweetened cocoa powder
1 ½cupsall-purpose flour
½teaspooncoarse salt
½cuproughly 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.
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 technically 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 every so often or 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.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, at room temperature, or reheated in a 350ºF oven for 5 to 10 minutes. You can also reheat individual servings in the microwave for 30 seconds.