Indulge in this warm ooey-gooey chocolate skillet brownie straight out of the oven. Rich, fudgy, and loaded with chocolate flavors, it has it all. Top it off with a little flaky sea salt and vanilla ice cream for the ultimate brownie experience.
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Let’s get straight to the point: this brownie recipe is life changing. No need to wait until it cools down to slice ; the skillet brownies is best served warm, immediately after you removed the skillet from the oven, usually topped with ice cream. Just grab a spoon, and dig right in the skillet. Soooo good!
Another reason to make this skillet brownie is that you can eat this dessert in under 1 hour after you started prepare it. The recipe itself is simple and perfect for any casual occasion, a date night dessert for Valentine’s Day, or for a Halloween kids party.
Chocolate skillet brownie is…
- A warm, gooey brownie to enjoy straight out from the skillet
- A rich and fudgy chocolate brownie with an irresistible crackly top
- A quick and easy chocolate dessert both kids and adults love!
Skillet brownie key ingredients
- Baking chocolate. The chocolate quality matters in a brownie. Ideally, I recommend bittersweet baking chocolate (60% cacao).
- Unsweetened cocoa powder. I use both baking chocolate and cocoa powder in my brownie skillet. The first one gives a rich, fudgy texture while the cocoa powder provides a deeper chocolate flavor to the brownie.
- Eggs. I use 2 eggs and 1 yolk for a rich, fudgy texture. Eggs also brings texture and bind the ingredients together.
- Butter + oil. Prefer unsalted butter (as the recipe also calls for salt separately), and use it melted. I also add a few Tablespoons of oil to ensure moistness to the brownies.
- Flour + baking powder. Measure them correctly to avoid dense, cakey brownies.
- Chocolate chips (or chunks). Like for the baking chocolate, choose good quality chocolate chips, around 55-60% cocoa if possible. Another option consists in using chopped baking chocolate, creating chocolate chunks.
- Salt. To balance the sweetness. Salt makes any chocolate treat instantly more flavorful.
Which skillet to choose
I used my 10-inch Staub Cast Iron Skillet to prepare this chocolate skillet brownies. While being an investment at first, it lasts for years and years, and you can make so many recipes in it. One of my very favorite pans in the kitchen (and no, I’m not even sponsored by the brand).
But if you don’t have the exact same one, know that any oven-safe skillet that is between 9-12 inches (23-30 cm) in diameter will work just fine. If your skillet is 9-inch, the brownie will be a little thicker and will take a few extra minutes to bake. If however your skillet is around 12-inch, the brownie will be a bit thinner and you’ll probably need to reduce the baking time by a few minutes. Remember, you want the top to be crackly but the center still fudgy and ooey-gooey.
Pro tips for success
- Choose high quality chocolate. This is key for intense chocolate flavors in your brownie. Using a regular chocolate usually ends up with a brownie tasting like sugar more than chocolate. I recommend 60% baking chocolate bars + unsweetened cocoa powder + chocolate chips or chunks.
- Don’t miss this step for a perfect crackly brownie top. When whisking eggs and sugar, whisk until well combine and then continue whisking for an additional two minutes, until you get a pale, fluffy egg mixture. This is what will help create this crackly brownie top.
- Don’t overmix… or overbake! Now when you add the melted chocolate, then the flour-cocoa mixture and the chocolate chips in the end, stir gently until just combined. Do not overmix, or your brownie will turn dense and dry while baking. Also, baking time is crucial to ensure a very fudgy texture. Every oven is different, so stay close to the oven while baking to stop when it feels right (set on top, slightly underbaked in the center).
- Serve warm, or reheat! Best is to enjoy skillet brownie right out of the oven, after it cooled down for 5 minutes or so. But you can also reheat single servings in the microwave for a few seconds if you’re planning on eating it later. That’s also perfect for leftovers.
How to serve chocolate skillet brownie
Ok so the point of a chocolate skillet brownie is to eat it directly in the pan right out of the oven, when still warm, with an ooey-gooey chocolate center. To complete the experience, sprinkle with sea salt, top with vanilla ice cream, and maybe drizzle with caramel sauce. Now grab your little spoon and dig in right into the brownie. SO good! Of course, you can always serve into individual plates instead, but don’t look for the perfect slices, just scoop it out a little bit like a pudding.
Can I prepare this brownie skillet in advance?
You sure can, but it’s not the idea of a chocolate skillet brownie. If you want to make it in advance, reheat single serving in the microwave before eating. Or prepare this Fudgy Brownies recipe instead, that needs to cool down before you slice it. Another option consists in making these Fudgy Chocolate Brownie Cookies that are so incredibly decadent!
More skillet recipes:
- Chocolate Chip Skillet Cookie
- Chicago-Style Deep Dish Pizza
- Shakshuka with Feta Cheese
- Apple Dutch Baby Pancake
- Green Shakshuka
Chocolate Skillet Brownie
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 8–10 servings 1x
- Category: Desserts
- Cuisine: American
Indulge in this warm ooey-gooey chocolate skillet brownie straight out of the oven. Rich, fudgy, and loaded with chocolate flavors, it has it all. Top it off with a little flaky sea salt and vanilla ice cream for the ultimate brownie experience.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 cup (120g) all-purpose flour
- ½ cup (43g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ stick (170g) unsalted butter, cubed
- 3.5 ounces (100g) baking chocolate, chopped
- 2 Tablespoons canola oil
- 2 teaspoons vanilla extract
- 2 medium eggs
- 1 yolk
- 1 cup (200g) granulated sugar
- 1 cup (170g) + 2 Tablespoons chocolate chips, divided
- Flaky sea salt, for serving
Instructions
- Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) oven-safe skillet with butter and set aside.
- Sift together the flour, baking powder, salt, and cocoa powder in a large bow, and set aside.
- In a saucepan, combine the butter, chopped chocolate, and oil. Melt on low-medium heat, stirring regularly, until the butter and chocolate are completely melted. Let cool slightly.
- In a large mixing bowl, combine the vanilla, eggs, yolk, and sugar. Whisk until combined, then continue whisking for 2 minutes (this will create that crackly top on the brownies!).
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Slowly pour the warm melted chocolate mixture into the egg mixture, whisking constantly until completely combined. Add in the dry ingredients, and stir, using a rubber spatula, until just combined. Do not over mix ; over mixing will give you cakey brownies. Gently fold in the chocolate chips.
- Pour the batter into the prepared skillet and sprinkle the remaining 2 Tablespoons of chocolate chips over the top. Bake for about 25 minutes or until slightly underbaked to ensure a fudgy brownie. Allow the skillet to cool down for about 5 minutes in the pan before serving. Top with flaky sea salt and/or vanilla bean ice cream, and enjoy this straight from the pan while it’s nice and warm*.
Notes
* While this skillet brownie is best when it’s warm from the oven, leftovers can be stored in an airtight container at room temperature for 3-5 days. Simply reheat a few seconds in the microwave before serving to recreate the fudgy chocolate center.
Did you make this recipe?
Lastly, if you make this Chocolate Skillet Brownie, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
