Here’s a simple skillet dessert giving you the ultimate brownie experience.
We celebrated Kevin’s birthday over the weekend and I’ve never been more convinced that birthdays are a much bigger ordeal to girls than guys. I believe I had a two week celebration for my birthday (with a specific birthday dress) when all Kevin wanted to do was relax, golf, and eat BBQ ribs.
“But… but… it’s your birthday!!”
I did, however, surprise him with an extra special treat. The man loves chocolate more than anyone I know (he’s the brains behind this operation), so after all the relaxing, golfing, and BBQ rib eating– he had a BIRTHDAY SKILLET BROWNIE.
Have you tried my skillet chocolate chip cookie yet? Because this is identical, only in double chocolate brownie form. A rich, dense, fudgy brownie made completely from scratch and baked in a skillet. I love making brownies in skillets for many reasons including but not limited to:
1. Rather than waiting for the brownie to cool before cutting, a skillet brownie is made for digging in right away. Warm gooey brownie goodness!
2. You can eat it with a huge spoon straight from the skillet. No one’s judging.
3. Did I mention the warm gooey brownie goodness?
Like I mention above, this brownie is made completely from scratch. I love making brownies from scratch– box mixes do NOT compare. Do you know how easy it is to make homemade brownies? I urge you to try it!
The skillet brownie recipe is adapted from my famous chewy fudgy brownies. I only call them famous because they are top 3 in my most popular posts on SBA. Surprised, I am not! What’s not to love?
I use pure chocolate as well as cocoa powder for extreme chocolate flavor. The fudginess of this skillet brownie is partly due to the small amount of flour. More flour = a more cake-like brownie. Less flour = denser, fudgy brownie. Make sense? I use only 1/2 cup of flour for the entire skillet. As for the eggs? So important in brownies! They have so many roles in baking, especially brownies. My homemade brownie recipe uses 3 Eggland’s Best eggs, which give the brownies a tight crumb, tender texture, and a melt-in-your-mouth fudgy flavor.
Don’t leave out those chocolate chips! A giant handful of chocolate chips gives the skillet brownie even more chocolate flavor. How much chocolate can we pack into 1 skillet? Because we’re testing the limit here.
Ice cream, chocolate sauce, cherry on top, and a huge chocolate craving?
Happy birthday to my #1 taste tester!
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Ultimate Skillet Brownie
Here's a simple skillet dessert giving you the ultimate brownie experience.
- 10 Tablespoons (144g) unsalted butter
- 8 ounces (228g) quality semi-sweet chocolate, coarsely chopped1
- 1 cup (200g) sifted granulated sugar2
- 3 large Eggland's Best eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons (80g) all-purpose flour (measured correctly)
- 2 Tablespoons (11g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- ice cream, chocolate sauce, maraschino cherries for serving
- 9 - 12 inch oven-safe skillet3
- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Lightly grease your oven-safe skillet.
- Whisk the sifted sugar into the cooled chocolate/butter mixture. Whisk in the eggs and vanilla until smooth and combined. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
- Pour batter into the prepared skillet and bake for 30-32 minutes or a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake-- the brownie will taste a little dry. Err on the side of underbaking, which gives you that gooey brownie center. All ovens and skillets are different, so keep an eye on it after 28 minutes and use the toothpick test to see when it's finished.
- Allow the brownie to cool for 10 minutes before serving. Enjoy with vanilla ice cream, chocolate sauce, and a cherry on top.
- For best taste and texture, use quality pure chocolate-- not chocolate chips (only use chocolate chips when stirring into the batter in step 3). I always use Ghirardelli or Baker's brand chocolate.
- Sifting the granulated sugar is key! I find the skillet brownie had a little bit of a grainy texture without sifting.
- The most important part of this recipe is using an oven-safe skillet. You want anything from 9 to 12 inches in diameter. 10-inch is the best in my opinion. This size yields a thick, but not too thick skillet brownie. If using a different size than 10-inches, adjust the baking time. A larger skillet will take a little less time, a smaller skillet will take a little more time.
Adapted from chewy fudgy brownies.
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Try it with candy bar chunks and salted caramel on top. Grab this version of my skillet brownie over on People.com!
Eggland’s Best provided me with eggs to bring you this recipe.