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.
- 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.
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!
- 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, stirring well after each addition.
- Add vanilla and 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. 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.
- 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
I used a 9 3/4″ cast iron skillet so they come out nice and thick. You can easily use a bigger skillet but do note that the brownies will not be as thick (plus you’ll need to adjust the time in the oven). Bake until a toothpick comes out mostly clean with a few crumbs (no wet batter!).
Yes, absolutely. I personally like to chop up a bar of baking chocolate but chocolate chips are amazing as well! You can also add nuts if desired. A brownie only gets better with mix-ins, right?
Transfer the cooled brownie wedges to an air-tight container or large ziptop bag and store at room temperature for up to 5 days.
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
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Skillet Brownies
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 unsalted butter 1 1/2 sticks
- 3 ounces unsweetened baking chocolate coarsely chopped
- 1 cup light brown sugar firmly packed
- ½ cup granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- ¾ cup unbleached all purpose flour
- ¼ teaspoon salt
Things You’ll Need
- 9 inch cast iron skillet
Before You Begin
- I used a 9 3/4″ cast iron skillet so they come out nice and thick. You can easily use a bigger skillet but do note that the brownies will not be as thick (plus you’ll need to adjust the time in the oven). Bake until a toothpick comes out mostly clean with a few crumbs (no wet batter!).
- You can substitute with a bar of bittersweet baking chocolate if desired.
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.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!3/4 cup unsalted butter, 3 ounces unsweetened baking chocolate
- When the chocolate and butter are completely melted, remove pan from the heat and add both sugars. Stir until everything is combined.1 cup light brown sugar, 1/2 cup granulated sugar
- Add eggs, one at a time, stirring well after each addition.3 eggs
- Add vanilla and stir well.1 teaspoon pure vanilla extract
- Add flour and salt and stir until there are no traces of flour left.3/4 cup unbleached all purpose flour, 1/4 teaspoon salt
- 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. 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.
- 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.
Expert Tips & FAQs
- Transfer the cooled brownie wedges to an air-tight container or large ziptop bag and store at room temperature for up to 5 days.
Nutrition
This post originally appeared on this blog on June 10, 2010 and has since been updated with new photos and expert tips.
Amanda Davis
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Angie says
So Cute, I love it! Nothings better than a fudgy brownie
Mimi says
I love baking in the cast iron skillet. I never thought of doing dessert in one. Thanks for sharing your wonderful idea!
Valerie says
I'm a big fan of making minimal dirty dishes, AND brownies are a huge favorite at my house. Looks like this recipe is going onto the "to try soon" list. Thanks for sharing!
Lisa Marie Mary says
That sounds so uber delicious and in fact, your underdone one looks just *perfect* to me! Yumm! Going to send this to my SIL and see if she wants to try it out!!
cookies and cups says
very cool ~ I have a cast iron skillet that I almost never use..not sure why, but I guess I will be dusting it off to make these!
Tasty Eats At Home says
I bet that cast iron skillet makes such perfectly chewy edges. This is genius. Yum!
Von says
Cooking it in a skillet is such a good idea! And these look delicous too!
Chow and Chatter says
cool how you cooked it looks so moist
Kathy@theshebearofeleven says
I have an iron skillet and two granddaughters here right now, we're going to bake these brownies. Thank-you for the recipe.
Ingrid says
Very cool! Love that it's made all in one bowl, er skillet! :)
~ingrid
Tia says
this sounds awesome! that's a great idea Amanda, I love it.
Marie says
That tears it, I have to find me an iron skillet!! Those look fabulous!
Aunt Sis says
Cracker Barrel has some fantastic cast iron skillets. Both in store and on their website. Or you can order from Cabella’s
http://www.crackerbarrel.com
http://www.cabellas.com
gail says
I love that you made EVERYTHING in the skillet! Brilliant!
Scott K says
I love my cast-iron skillet, but have never thought of doing this. Looks wonderful!
Sue Sparks says
Love it! Can't wait to try it! You've done it again:)
Katrina says
Camping brownies! ;)
Great idea. I'll have to try it. I was just about to make some brownies with some fun mix-ins, wonder if I should try it in the skillet??
I think another good reason to use a lower temperature is because of the dark pan, you should always use 25 degrees less than a recipe says if your pan is dark.
jose manuel says
Que original forma de hacer los brownies. Se ven estupendos. Un saludo
Kristin says
Yum. I might just have to go out and buy a cast iron skillet just so I can make these. They looks insanely good!
Megan says
Oh oh oh, this would be perfect for camping. Gotta love having a camp trailer! ;)
Cowgirl Chef says
I love that you made brownies in a cast iron skillet. Beautiful.