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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Cooking Rookie says
Amazing recipe – one of the best looking brownies I've seen. Saved to the "To make soon" list :-)
Nimi SunilKumar says
Super yummy!
Amanda says
A square skillet?? Outstanding! Never seen one of those, now I'm going to be on the lookout, hope you like them! :)
Kathy says
I just bought my first SQUARE cast iron skillet (the rest are various sizes of round) and I am initiating my new skillet with your brownie recipe! Thanks Amanda!!
Avanika [YumsiliciousBakes] says
I realllly need to get a cast iron skillet! This looks so good :)
Amanda says
Hi Zee :) That's measured at the top, outer edge to outer edge. Let me know how they turn out! :)
Zee says
Is that 9 3/4" measured at the top or bottom of the skillet? Cast-iron skillets usually taper to a smaller diameter at the bottom and can vary as much as 2" from the top. Thanks! Can't wait to try your recipe this week. :-)
Jerri says
Yum! I just love brownies!
Thanks for linking up for Friday Favorites!
Otehlia says
I love anything that can be made in one dish. I have made plenty of thins in my cast iron skillet, but never brownies. Looks great!!
Tyrone says
Mmmmmm! Excellent use of a cast iron skillet!
Michelle says
They look delicious!
Teresa says
Okay!
I am soooo loving that everything is done in a cast iron skillet!
This recipe ROCKS!
I love my cast iron skillet!
xo
Threeundertwo says
Oh great, now I have to clean the drool off my keyboard! What a great idea to use a cast iron skillet. I love mine. I'm definitely going to try this one. Thanks so much for linking up to Finished for Friday.
Cheryl says
My husband is all about his cast iron skillet, so this is a great idea. Thanks for sharing with Craftastic Monday!
Lanie Ree says
Mmmm this looks good! I need a cast iron skillet, bad!
Thank you for participating in the Creative Therapy Session at Life in the Pitts
Room to Inspire says
I clearly need to invest in a cast iron skillet! Thanks for linking this yummy recipe up!
Chelsea
Dina says
cool! i once made a sweet potato pie in the skillet but that's because it was thanksgiving and the oven had broken!
Rory from Tools Are For Women Too! says
These look wonderful…here in the south a cast iron skillet is used for alot of this type of cooking/baking. Love cornbread made in one of these…Rory
Stephanie Lynn says
Thanks so much for joining The Sunday Showcase. I greatly appreciate it! Hope you have a wonderul week! ~ Stephanie Lynn
Kimberly says
I have so many cast iron skillets. I'll be making lots and lots of brownies! :)