Skillet Brownie

5 from 1 vote

This skillet brownie is rich, fudgy, and irresistibly chocolatey with a shiny crackly top (just like a brownie should be)! 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!

Prep Time10

Cook Time20

Cooling10

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $6

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

US Customary - Metric

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).

Video

Notes

Ingredient Substitution 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.

To Make in Advance

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.

Store or 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.

Nutrition