Skillet Brownie
Posted Nov 23, 2025
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This skillet brownie is rich, fudgy, and irresistibly chocolatey! Made in one bowl and baked in a cast iron skillet, it’s ready in 30 minutes. Best served warm, a la mode of course!
Brownies are hands down my favorite dessert — and this fudgy skillet brownie earns a spot at the very top of my dessert list. I might even go as far as saying that it’s the best way to eat brownies.
This skillet brownie is rich, fudgy, and baked to gooey perfection with the quintessential shiny, crackly brownie top and a chocolatey molten center. Plus, it’s ready to eat in under 30 minutes so you can have the best dessert on the table so fast!
I suggest serving it warm with a scoop of vanilla ice cream, a dollop of whipped cream and a drizzle of chocolate sauce (or caramel sauce) for the most perfect dessert you’ll ever bake or eat!
Skillet Brownie: Ingredients & Substitutions
- Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
- Chopped chocolate. Use chocolate chips, chopped bars, discs, etc. I suggest semisweet or dark chocolate, but milk can be used as well for a sweeter version.
- Granulated sugar. I suggest white or organic cane sugar.
- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose baking flour.
- Mix ins. You can add more chocolate chips, chopped candy (like peanut butter cups), nuts, etc. to make this recipe your own.
How to Make Skillet Brownies
Let’s walk through how to make this recipe together, and don’t forget to watch the video for additional guidance.
Begin by buttering a 10″ cast iron skillet.
Then, melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat, stirring until the mixture is smooth and glossy. Then, set it aside to cool slightly.
Next, either in the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the eggs for 1 minute or until pale and thick.
Then add the sugar and beat for an additional 1 minute, until sugar is dissolved and the mixture is once again – pale and thick.
Note on beating eggs
Beating the eggs for 1 minute, then the eggs and sugar for an additional 1 minute are both critical steps to making the shiny, crackly top that adds so much flavor and texture to this skillet brownie recipe. Don’t skip it! And if you need to beat by hand you can just make sure you do it for long enough to achieve the results you see in these photos.
Then, beat the melted chocolate and butter mixture and vanilla into the egg mixture.
Next, add the flour, cocoa powder and salt and stir until just just incorporated. The batter should be thick.
Spread the brownie batter into the bottom of the prepared cast iron skillet.
Bake the skillet brownie in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 18 to 20 minutes.
Please note, the brownie continues baking in the skillet after removing from the oven so be careful not to overbake!
Let the skillet brownie cool for about 10 minutes before serving warm. Notice that it deflates or falls a little after baking, that is totally normal and expected.
Serve
I suggest serving this skillet brownie warm with your favorite ice cream – vanilla is great but I also love serving it with a scoop of chocolate ice cream – because you can never have too much chocolate in my opinion. Also a drizzle of chocolate sauce or caramel sauce and a sprinkle of flaky sea salt.
Store/Freeze
Store leftovers (if you have any), in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Reheat in the microwave or in the oven set to warm.
Skillet Brownie Recipe FAQS
Yes! You can use any oven-safe skillet or even a 9-inch round cake pan. Just make sure it’s heatproof and is about 9-10″ in diameter.
The edges and top should look set, the top should be shiny and a lighter brown color. It shoudl jiggle slightly but not look soupy.
Definitely warm. With melty ice cream, it’s just perfect.
Yes, you can make the batter, put it in the buttered cast iron skillet cover with plastic wrap or foil and store in the refrigerator or at room temperature (if baking within the hour). Then, bake when you’re ready. If the batter is cold, you will need to increase baking time.
Yes absolutely, I recommend using butter to grease the skillet, although coconut oil, olive oil and cooking spray also work they don’t infuse the outside with that salty, buttery flavor.
Yes, use gluten-free flour to make this recipe gluten-free. For a dairy free version, use coconut oil and dairy-free chocolate.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Skillet Brownie
Video
Equipment
Ingredients
- 8 ounces semisweet chocolate (1 ¼ cup)
- ¾ cup salted butter
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 2 Tablespoons cocoa powder
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius), grease a 10” (25.4 cm) cast iron skillet with butter, set aside
- Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
- In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
- Add sugar and beat for an additional 1 minute, until sugar is dissolved.
- Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.
- Add the flour, cocoa powder and sea salt and mix on low speed until just incorporated and the batter is smooth.
- Spread into the bottom of the prepared cast iron skillet.
- Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 18 to 20 minutes. (it continues baking after removing from the oven so be careful not to overbake).
Notes
- Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
- Chopped chocolate. Use chocolate chips, chopped bars, discs, etc. I suggest semisweet or dark chocolate, but milk can be used as well for a sweeter version.
- Granulated sugar. I suggest white or organic cane sugar.
- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose baking flour.
- Mix ins. You can add more chocolate chips, chopped candy (like peanut butter cups), nuts, etc. to make this recipe your own.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
