Brownies in a Cast Iron Skillet

Cast iron skillet brownies with a quintessential crackled top, crisp edges, and a scoop of ice cream make the absolute best brownies you can imagine! No bowls needed, it’s all made in one skillet.

Why this recipe works

Skillet brownies reign supreme in the dessert department. They’re thick, chewy, and rich just like a good brownie recipe should be. I developed this recipe back in 2010, so you can only imagine the amount of fudgy masterpieces that have come out of my oven in that timeframe. There’s just something so comforting about old fashioned brownies in a cast iron skillet.

The secret is, of course, to use a cast iron skillet. Cast iron distributes heat well and yields decadent brownies every single time. Plus, the wedge slice portions are chef’s kiss, or you can scoop it straight from the skillet with a spoon like I know we all do with a cookie skillet. The seasoning in the cast iron skillet will keep the brownies from sticking and you don’t even have to worry about dirtying up mixing bowls in the process. They’re made entirely in the skillet itself!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHOCOLATE – Instead of cocoa powder like you’ll see many other recipes use, we’re using coarsely chopped unsweetened baking chocolate as the base for this brownie skillet. Using actual unsweetened chocolate instead of cocoa powder gives you the richest flavor, which is exactly what we want. You can substitute with a bar of bittersweet baking chocolate if desired.

How to Make Skillet Brownies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 325 F. Place cast iron skillet on stovetop burner.
2. Cut butter into 6 chunks and place in skillet with the chocolate. Cook over very low heat, stirring occasionally with a wooden spoon.
   
   TIP – 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!
   
   
3. When the chocolate and butter are completely melted, remove pan from the heat and add both sugars. Stir until everything is combined.
4. Add eggs, one at a time, stirring well after each addition.
5. Add vanilla and stir well.
6. Add flour and salt and stir until there are no traces of flour left.
7. Use a rubber spatula around the edge of the pan to clean off the sides and get all the batter into the middle.
8. Place skillet in the oven and bake for 50 minutes. Insert a toothpick into the center to test for doneness. The toothpick should come out clean, with the possibility of a couple of crumbs. If it’s still wet, put it back in the oven and bake at 5-minute intervals.
9. Allow to cool on a wire rack for about 15 minutes. If you like warm brownies with ice cream and chocolate sauce, cut a wedge now. Otherwise, cool the brownies completely before cutting them into wedges.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Top your skillet brownies with a hefty scoop or three of vanilla ice cream while still warm. Optionally drizzle with chocolate syrup or caramel sauce for extra decadence. If you’re not a fan of ice cream, it’s just as indulgent all on its own or with some whipped cream.

In my personal opinion, the proper way to eat a skillet brownie is by digging in with a spoon, but if you’re planning on saving some for later (or sharing with guests) you can slice them into wedges just like a pie. Enjoy!

More Brownie Recipes

• Brownie in a Mug
• Millionaire Brownies
• Salted Brownie Cookies
• Chocolate Cheesecake Brownies

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