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.
Brownies in a Cast Iron Skillet
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- 3/4 cup 1 1/2 sticks unsalted butter
- 3 oz unsweetened baking chocolate coarsely chopped
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 3/4 cup unbleached all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 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
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
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I need a skillet so I can make these!
Those look fabulous Amanda! And I love that you can do them in the pan…no extra dishes! I will definitely give these a try.
That looks yummy! I might have to make it 3 or 4 times to test it out before I share with anyone. ;)
anne maskell says
Ohh, I think I gained weight just looking at the pics! They look awesome. Thanks for commenting on my blog!
Those look yummy! I am always up for BROWNIES! Stopping by from Something I Whipped Up Mondays. :)
katrina – definitely a good point about dropping the temp 25 degrees for dark pans! :)
jackie – so glad you liked them! This is my favorite brownie recipe :)
Lori – oooooo hot caramel, mmm!
I love it. Very appealing to those who like to make things in a one-pan sort of recipe. I'd be topping these with vanilla ice cream and then drizzling hot caramel over the top too :)
Nana Jackie says
Made these for dessert tonight, and oh my word! So easy, and so very delicious. Every week my far-flung daughters and I share one recipe and we all make it for our families. I think I know what we'll be baking this week!
These look delicious! What a great idea.
Thanks for sharing at Saturday is Crafty Day!
Laura @ along for the ride
Deeba PAB says
Absolutely intriguing Amanda… you've held my attention with every word on the post! WOW!! Love the very idea!
Cookin' Canuck says
This is brilliant! I love the idea of the crisp crust around the outside of the pan.
Culinary Cory says
I love the rustic charm of using a cast iron skillet for cooking. My favorite is baking corn bread in one. Your brownies sound great!
Chef Dennis says
skillet brownies, what a wonderful recipe! I amazed at how much I have learned from other blogs…It truly incredible! Thanks so much for the great step by step photos!
Gail @ Faithfulness Farm says
I am cast iron cookings #1 fan and have a regular blog segment called Skillet Suppers. I would love to link to your wonderful recipe. Thank you for sharing :)
What a great idea. I just baked some cornbread in my cast iron skillet two nights ago. The family will get a kick out of this for sure!!
5 Star Foodie says
What a great method of making delicious brownies! Very neat!
I have yet to find a good brownie recipe!! I think I'm going to use your recipe. It looks pretty easy to make! :)
Would you mind checking out my blog? :D
Barbara Bakes says
What's not to love about a one pan brownie recipe!
Adrianna from A Cozy Kitchen says
I love when I don't need four bowls to make dessert. Amazing idea and I love making stuff in my cast iron skillet. Super amazing idea.