Chocolate Skillet Brownie

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Author: Delphine Fortin
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.

Ingredients

Scale

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

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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!).
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.