If you are a fan of chewy, fudge-like brownies, you’ll love this recipe. I did have to make this twice, to make sure I had the baking time right, but it was worth it. They are truly fabulous! Thick, chewy, rich! You won’t need any mixing bowls for this recipe, everything happens in the cast iron skillet. The only additional tools will be some measuring cups, a measuring spoon, a wooden spoon for stirring, and a rubber spatula.
I developed this recipe myself. It’s adapted from one that I have always baked in a 13×9 baking pan, so I scaled it down a bit. If you have a favorite brownie recipe of your own, you can certainly use that and just watch the baking time. It’s also important to note that I used a 9 3/4″ cast iron skillet. If yours is larger or smaller, you’ll need to adjust the baking time a bit.
RELATED: you might also like this recipe – Chocolate Chip Cookie Skillet
You’ll also notice that my oven temperature is set to 325, rather than the standard 350 that most brownie recipes call for. That’s because these are fairly thick brownies and you don’t want to over bake the outside and under bake the insides. So instead, I decreased the temperature and increased the baking time. In fact, the picture of the individual slice above is from the first batch, which was a little underdone, BUT would be perfect warmed with ice cream. So on to the recipe, shall we??
Don’t they stick to the pan?? No, the seasoning from your cast iron skillet will keep the brownies from sticking. I suggest using an icing spatula to remove the wedges.
Enjoy!
Brownies in a Cast Iron Skillet
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ¾ cup 1 1/2 sticks unsalted butter
- 3 oz unsweetened baking chocolate coarsely chopped
- 1 cup firmly packed light brown sugar
- ½ cup granulated sugar
- 3 eggs
- ¾ cup unbleached all purpose flour
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325 F. Place cast iron skillet on stovetop burner.
- Cut butter into 6 chunks and place in skillet with the chocolate. Cook over very low heat, stirring occasionally with a wooden spoon.
- Because the heat is low, it can take some time, so measure out your other ingredients while it's melting, so you aren't tempted to turn up the heat!
- When the chocolate and butter are completely melted, remove pan from the heat and add both sugars. Stir until everything is combined.
- Add eggs, one at a time, stir well after each addition.
- Add vanilla, stir well.
- Add flour and salt and stir until there are no traces of flour left.
- Use a rubber spatula around the edge of the pan to clean off the sides and get all the batter into the middle.
- Place skillet in the oven and bake for 50 minutes. Insert a toothpick into the center to test for doneness. Toothpick should come out clean, with the possibility of a couple of crumbs. If it's still wet, put back in the oven and bake at 5 minute intervals.
- Allow to cool on a wire rack for about 15 minutes. If you like warm brownies with ice cream and chocolate sauce (mmmmmmm!), cut a wedge now. :) Otherwise, cool brownies completely before cutting into wedges.
Here are some other recipes you may enjoy:
From Amanda’s Cookin’:
Pineapple Upside Down Cake in a Cast Iron Skillet
Chocolate Brownie Bars
Football Brownies
Brown Sugar Vanilla Bean Ice Cream
More great cast iron recipes:
Cast Iron Cornbread – from The Paupered Chef
Blackberry Cobbler – from Buns In My Oven
Cast Iron Skillet Pizza – from Last Night’s Dinner
Soft and Chewy Chocolate Chip Cookies – from The Alchemist
Amanda Davis
Latest posts by Amanda Davis (see all)
- Sweet Potato Pie - November 18, 2024
- Roasted Turkey - November 14, 2024
- Pumpkin Cinnamon Chip Cookies - November 11, 2024
Jini says
Hi I’d love to try this recipe, but I have different sized skillets. Which size should I use?
Amanda Davis says
I used a 9 3/4″ cast iron skillet. If yours is larger or smaller, you’ll need to adjust the baking time a bit.
Michelle says
Hi,
Do the brownies come out the same using gluten free flour…..if so, what brand of gf flower would you suggest? I found converting recipes for baking gluten free is different enough to make the difference from not good, ok and great.
Thank you!
Amanda Davis says
We have not tested this recipe with gluten free flour. However, should you decide to experiment we would love to hear your results!
Angel says
I don’t have baking chocolate what can I substitute?
Amanda Formaro says
You can use 1/2 cup PLUS 1 tablespoon of unsweetened cocoa AND 3 tablespoon oil (or 1 tablespoon shortening)
Tasha B. says
My folks have been making cornbread in a cast-iron skillet since forever.. why the hell didn’t we ever think of this?! XD
Angie @ BigBear'sWife says
holy heck look at all of those comments! Go Amanda, GO Amanda! Love the brownie in the skillet!
Jeff Blackwell says
Regarding the brownie recipe. Did you write 15 sticks of butter? Or is that 1.5 sticks? Looks delicious!
Amanda says
Ha ha! That’s 1 1/2. I guess I should change that! :)
Kat says
Making these brownies for the second time tonight, AMAZING and DELICIOUS recipe!!! Definitely recommend it to anyone thinking of trying it!
Amanda says
Thanks so much Kat! I love these too, so glad you like them!