Skillet Brownie

There’s something about the rich aroma of a freshly baked brownie that can transform a room instantly. I can still remember the first time I made a brownie in my tiny college kitchen. It was a late-night study binge, barely stocked with the essentials, and I thought, why not? That first bite was an indulgent reminder of home, of warmth, and of a time when dessert was savored rather than rushed. Now, with years of cooking under my belt, my go-to is this skillet brownie—a delightful marriage of crusty edges and a fudgy middle that’s made directly in the pan. It feels less like a recipe and more like a warm hug at the end of the day.

What’s so good about this dish

Why choose this skillet brownie over any other dessert? Well, for starters, it respects your time while delivering indulgent results. With minimal cleanup and a straightforward process, it’s perfect for those moments when you crave something sweet without the fuss.

The balance of sweetness and rich, dark chocolate creates a taste that’s both nostalgic and modern. The outer layer becomes beautifully crispy, while the insides remain decadently fudgy, creating that delightful contrast in texture. Plus, the versatility of this recipe means it can carry a multitude of toppings—think vanilla ice cream or a drizzle of caramel—making it equally suitable for a weeknight treat or a dinner party showstopper. Each bite tells a story, and the lingering taste is one that invites you back for more.

Gather these ingredients

For this skillet brownie, you’ll need to gather these trusty ingredients:

• ½ cup unsalted butter (melted): Adds richness and moisture. You could use coconut oil for a dairy-free alternative.
• 1 tablespoon vegetable oil: Just a bit for added tenderness, but you can swap in canola if that’s what you have.
• 1 cup plus 1 tablespoon granulated sugar: Sweetens the brownie nicely, achieving that shine on top. Consider using brown sugar for a chewy texture.
• 2 large eggs: These moisten the batter and provide structure. If you need an egg substitute, try a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
• 1 ½ teaspoons vanilla extract: A must for flavor; it rounds out the chocolate beautifully. Use high-quality extract if you can.
• ½ cup all-purpose flour: This gives structure without making them tough. A gluten-free alternative can be used if that’s a concern.
• ½ teaspoon salt: Enhances the chocolate flavor. Sea salt or kosher salt works well here.
• ½ teaspoon baking powder: Helps to lighten things up, contributing to that perfect crumb.
• 6 tablespoons cocoa powder: For that essential chocolate flavor, use unsweetened. Dark cocoa powder can deepen the flavor.
• 2 tablespoons dark cocoa powder: This enhances the richness. It’s optional but recommended for extra depth
• 2 ounces dark chocolate chips or chunks: Folded in for those molten pockets of chocolate bliss. You could even use milk chocolate if that’s more your style.

How I make this at home

Now, let’s get your kitchen filled with the sweet smell of brownies. Here’s how to make it happen:

1. Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch cast iron skillet with butter or non-stick spray and set it aside.
2. In a medium bowl, whisk together the melted butter, vegetable oil, and granulated sugar until smooth. There’s a kind of joy in those ingredients coming together—think glossy and inviting.
3. Add the eggs and vanilla extract to the sugar mixture, whisking until fully combined. This is where your batter starts to feel like a friendly gathering.
4. In another bowl, mix together the all-purpose flour, salt, baking powder, cocoa powders, and stir until well blended. This is where the magic begins to happen in dry form.
5. Combine the wet and dry ingredients, mixing until just incorporated. Don’t overdo it; a few lumps are just fine. Gently fold in the chocolate chips, which will become those delightful pockets of gooeyness.
6. Pour the brownie batter into the prepared skillet and spread it out evenly. Then, slide it into the oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean with just a few moist crumbs attached. It’s all about that perfect balance; keep an eye on it.
7. Once they’re out of the oven, let the brownies cool for about 5 minutes (if you can wait that long) before serving as is or topped with ice cream or a sprinkle of sea salt for that extra flair.

How to plate and pair

When it’s time to enjoy your skillet brownie, I recommend serving warm with a generous scoop of vanilla ice cream on top—it’s a classic for a reason. The contrast between the chilled ice cream and warm brownie creates a delightful experience. Alternatively, a drizzle of chocolate or caramel sauce can elevate every bite. For those wanting to lighten it up, a handful of fresh berries or a dollop of whipped cream adds a refreshing tang that cuts through the richness perfectly.

If you have leftovers

Leftovers—if there are any—can be stored in an airtight container at room temperature for up to three days. These brownies tend to hold their own quite well, settling into a fudgier texture as they sit. If you want to extend their life, consider refrigerating them, although they’ll lose some of their melt-in-your-mouth quality. Just let them sit out to come back to room temperature before diving in. I can almost guarantee you’ll be back for seconds.

A few things worth knowing

Here are a few handy tips to make your brownies shine:

• If your batter seems overly thick, feel free to add a tablespoon of milk or water to loosen it up a bit.
• For a nutty twist, consider folding in some chopped walnuts or pecans; just be mindful of nut allergies.
• Don’t have a cast iron skillet? Any oven-safe baking dish will work in a pinch; just adjust the baking time as needed.

Creative twists

Let’s talk variations. Here are a few ideas to mix things up:

• Mint Chocolate: Add a teaspoon of peppermint extract to the batter for a refreshing twist.
• Peanut Butter Swirl: Dollop some creamy peanut butter over the top before baking and swirl it in for a nutty richness.
• Spicy Chocolate: A sprinkle of cayenne pepper or chili powder in the dry ingredients can add an unexpected kick that pairs beautifully with the chocolate.

Ingredients

• ½ cup unsalted butter (melted)
• 1 tablespoon vegetable oil
• 1 cup plus 1 tablespoon granulated sugar
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• ½ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• 6 tablespoons cocoa powder
• 2 tablespoons dark cocoa powder
• 2 ounces dark chocolate chips or chunks

Directions to follow

1. Preheat the oven to 350°F (175°C) and grease an 8 or 9-inch cast iron skillet.
2. In a medium bowl, whisk together melted butter, vegetable oil, and granulated sugar until smooth.
3. Add the eggs and vanilla extract, mixing until combined.
4. In another bowl, whisk together flour, salt, baking powder, and both cocoa powders.
5. Combine the wet and dry mixtures, mixing until just incorporated. Fold in chocolate chips.
6. Pour the batter into the skillet and bake for 35-40 minutes.
7. Let cool for 5 minutes before serving, topping if desired.

Questions I get about this recipe

• Can I use a different pan? Yes, you can use any oven-safe dish, though baking time might vary.
• How do I store leftovers? Keep them in an airtight container at room temperature for up to three days.
• Can this recipe be made gluten-free? Absolutely. You can use a gluten-free all-purpose flour blend.
• What’s the best way to melt chocolate? Gently in the microwave or over a double boiler works best; keep an eye on it!
• Can I add nuts to the brownies? Definitely; just fold in a half cup of chopped walnuts or pecans if you like.

This skillet brownie recipe has been a staple in my kitchen, bringing joy and comfort whenever I crave something sweet. It blends simplicity with indulgence, proving that you don’t need a lot to create something special. I encourage you to try it out, tweak it to suit your tastes, and maybe share a moment or two around the table with loved ones. Let’s keep celebrating the art of cooking together.

Skillet Brownie

A delightful skillet brownie with a crispy outer layer and fudgy middle, perfect for a quick sweet fix or a dinner party showstopper.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

  

Wet Ingredients

• ½ cup unsalted butter (melted) Adds richness and moisture. Can substitute with coconut oil for a dairy-free option.
• 1 tablespoon vegetable oil For added tenderness; can substitute with canola oil.
• 2 large eggs Provide moisture and structure, flax egg can be used as a substitute.
• 1.5 teaspoons vanilla extract Use high-quality extract for best flavor.

Dry Ingredients

• 1 cup granulated sugar Adds sweetness and shine; brown sugar can be used for a chewier texture.
• ½ cup all-purpose flour Can use gluten-free alternative if necessary.
• ½ teaspoon salt Enhances chocolate flavor.
• ½ teaspoon baking powder Helps to lighten the brownie.
• 6 tablespoons cocoa powder Unsweetened, provide essential chocolate flavor.
• 2 tablespoons dark cocoa powder Optional but enhances richness.

Mix-ins

• 2 ounces dark chocolate chips or chunks Provides molten pockets of chocolate.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch cast iron skillet with butter or non-stick spray.
• In a medium bowl, whisk together the melted butter, vegetable oil, and granulated sugar until smooth.
• Add the eggs and vanilla extract to the sugar mixture, whisking until fully combined.
• In another bowl, mix together the all-purpose flour, salt, baking powder, cocoa powders, and stir until well blended.
• Combine the wet and dry ingredients, mixing until just incorporated. Gently fold in the chocolate chips.

Baking

• Pour the brownie batter into the prepared skillet and spread it out evenly.
• Bake for 35-40 minutes, checking with a toothpick for doneness.
• Let the brownies cool for about 5 minutes before serving.

Notes

If the batter seems thick, add a tablespoon of milk or water to loosen. Can use nuts if desired. Store leftovers in an airtight container at room temperature for up to three days. Refrigerate for longer storage but let sit out to come back to room temperature before serving.

Keyword Brownie, Chocolate Dessert, Skillet Brownie