Cast Iron Skillet Brownie

This gooey skillet brownie bakes up warm and fudgy in a cast-iron skillet, with crisp edges and a soft center that's just begging for a scoop of ice cream. It's one of those brownie skillet recipes that feels like pure comfort food but still comes together fast when a chocolate craving hits. You'll get simple tips on baking in a cast-iron skillet, how to make skillet brownies, and easy dessert ideas that work for weeknights or desserts for 2. Pin this cast-iron skillet dessert now so you always have the best quick treat ready in minutes.

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Why this is the best skillet brownie recipe

This skillet brownie is absolutely delicious! The combination of the warm, gooey chocolate batter, baked with crispy chocolate edges, and chocolate chips baked inside makes this the ultimate dessert! Topped with a scoop (or two!) of homemade ice cream, this skillet brownie will delight both kids and adults alike. You won't want to stop at a few bites!

This is a quick and easy dessert recipe. Melt the butter and chocolate chips, mix the dry ingredients into the wet ingredients, pour the batter into a cast-iron skillet, and bake. That's all there is to it. It's even easier than it sounds!

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The ingredients for the dish are common and easy to find. You likely already have most of the simple ingredients for this easy skillet brownie recipe in your pantry. If you need an ingredient or two, you can easily find them in most local grocery stores or on Amazon!

This brownie tastes amazing! This cast-iron dessert is full of flavor on its own but topped with a few scoops of vanilla ice cream and chocolate drizzle, what a dream!

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What you'll need to make a cast-iron skillet brownie

Equipment

• 10-inch cast iron skillet or another oven-safe skillet - You will need a heavy skillet to bake a skillet brownie!

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• butter - You'll melt the chocolate chips and butter together in the first step.
• semi-sweet chocolate chips - I like semi-sweet chocolate chips because they're not too sweet and not too dark. You can really use any chocolate chips you want from milk to extra dark, but I think milk would make the brownie too sweet.
• granulated sugar - It is probably possible to make brownies from scratch without using sugar, but I don't know how and can't advise you on that.
• all-purpose flour - The flour is the foundation of the brownie. It's safe to use a cup-for-cup gluten-free baking mix.
• cocoa powder - You need cocoa powder to make brownies. I have a regular brownies recipe that uses cocoa powder and no chocolate chips, if you are looking to make a bigger pan of brownies (rather than a skillet for 2 or 3 people).
• baking powder - This makes the skillet brownie rise a bit so that it's not just flat batter.
• vanilla bean paste - I prefer vanilla bean paste to vanilla extract because the paste has a much stronger and richer vanilla flavor. Vanilla extract is made by soaking vanilla beans in alcohol and then removing the beans. Vanilla bean paste is made by mixing crushed vanilla beans into concentrated vanilla extract. You can use them interchangeably in equal amounts.
• vanilla ice cream - Any ice cream will be fine. Here is our ice cream archive with 15 different ice cream recipes - and we're always coming up with new ones.

How to make the best brownie skillet recipe

1. Preheat the oven to 350℉ and grease the skillet with butter all over the bottom and sides.
2. Melt all of the butter with  ½ cup of chocolate chips in a small saucepan on medium to medium-low heat on the stove, stirring constantly. Once melted, remove the mixture from the heat and set it aside.
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3. Whisk the sugar, flour, cocoa, and baking powder together in a large bowl.
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4. Add the melted butter and chocolate mixture, along with the vanilla bean paste, to the dry mixture and stir well.
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5. Add the remaining chocolate chips to the batter and mix well.
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6. Pour the batter into the prepared pan and smooth the top.
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7. Bake for about 35-40 minutes, until a toothpick stuck in the center comes out almost clean. Do not over-bake. An overbaked brownie is hard throughout and does not have a soft, gooey center.
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8. Let the skillet brownie cool on a wire rack for 10-15 minutes before enjoying it with some ice cream.
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Substitutions & variations

You can swap the semi-sweet chocolate chips for dark chocolate chunks, a chopped baking chocolate bar, or even milk chocolate, although for my preference, milk chocolate is too sweet in this recipe.

Brown your butter for a deeper, nutty flavor.

So many toppings can be added to this skillet brownie to make it your own: mini marshmallows, crushed graham crackers or cookies, salted caramel sauce with flaky sea salt, swirls of peanut butter, crushed candy canes, fresh raspberries or chopped strawberries. I could go on and on. Your imagination is your limit.

Mix-in ideas: chopped nuts like walnuts, almonds, or pecans, toffee bits, butterscotch chips, white chocolate, chopped pretzels, chopped caramels.

Skillet fudgy brownies can be made gluten-free and dairy-free, if needed. Use cup-for-cup gluten-free baking mix and your favorite dairy-free chocolate chips.

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Storing leftovers

This skillet brownie is best enjoyed fresh from the oven with vanilla ice cream. It can be stored at room temperature for up to 3-4 days in an airtight container.

If you plan on saving leftovers, make sure the parts of the brownie you plan to save do not come in contact with the ice cream.

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What is the best size skillet for this brownie recipe?

This recipe was created using a 10 inch skillet. You could probably use an 8-inch skillet or a 12-inch skillet, but you would have to adjust the cook times. (Longer for the smaller skillet because the brownie will be thicker and shorter for the larger one because it will be thinner.)

The brownie seems to be stuck to the skillet, how do I get it out, or prevent it from happening next time?

The best thing you can do to prevent the brownie from sticking to the skillet is to generously grease the skillet with butter before adding the brownie batter. To remove it from the pan when it's already stuck, try using a metal utensil, such as a spatula or spoon.

Can I add in different add-ins, such as nuts or milk chocolate?

Of course! The recipe calls for 1½ cups of semi-sweet chocolate chips, but you can replace all or part of that with any add-ins you want, including chopped nuts, peanut butter chips, or chopped candy.

Is this brownie fudgy or cake-like?

This brownie is fudgy! It is soft and fudgy in the center, with a harder texture toward edge of the skillet, and a crinkly brownie top.

Check out more delicious dessert recipes

• Microwave Brownie in a Mug
• Brownie Mix Crinkle Cookies
• The Best Cocoa Powder Brownies Recipe
• Peanut Butter Cheesecake Brownies
• Caramel Turtle Brownies
• Ultimate Peanut Butter Skillet Cookie - This is another cast-iron skillet recipe.
• Pampered Chef Apple Crisp with Cake Mix
• Peanut Butter Chocolate Chip Skillet Cookie - Also a cast-iron skillet recipe.
• Cherry Cheesecake Brownies

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