With its combination of melted chocolate, cocoa powder, and chocolate chips, this skillet brownie is for devoted chocolate lovers only. 😉 Easy to make, no mixer required, and ready to eat in about an hour… it’s quite possibly the richest, most decadent thing to ever grace your cast-iron skillet.
I originally published this recipe in 2015 and have since made a few updates to produce a thicker, fudgier brownie.
Have you ever wondered how much chocolate you can pack into a single skillet? (It’s a common thing to wonder about, I know.) Because we’re testing the limit here, and I think we may have reached it. This unapologetically rich, dense and fudgy, ooey-gooey skillet brownie contains cocoa powder, pure melted chocolate, and chocolate chips. A chocolate trifecta baked in one skillet!
I have many recipes for brownies both on my site and in my cookbooks, ranging from simple (homemade brownies) to over-the-top (cookies & cream brownies), so why do we need another brownie recipe? Well…
Here’s Why You Should Bake a Skillet Brownie:
- Rather than waiting for the brownies to cool before cutting, a skillet brownie is made for digging in right away. Warm gooey brownie goodness!
- Easy to make and tastes so, so much better than a box mix.
- Ready to serve and eat in about an hour, joining 30+ other recipes in my collection of Quick Dessert Recipes.
- Like a chocolate chip skillet cookie, only in triple-chocolate brownie form.
- Did I mention the warm gooey brownie goodness? Ice cream’s best friend!
What’s the Best Kind of Chocolate to Use in Brownies?
For extreme, supreme chocolate flavor, use pure melted chocolate and cocoa powder. You can make brownies with either or both, and I prefer both. The resulting brownies are fabulously rich and deeply, intensely chocolatey.
For the melted chocolate, chop up a 4-ounce (113g) bar of bittersweet chocolate (60% cacao). Semi-sweet (56% cacao) chocolate works too. I like the chocolate baking bars by Ghirardelli or Baker’s brands, found in the grocery store baking aisle.
And for the cocoa powder, while you can use unsweetened natural cocoa powder in this skillet brownie, I strongly suggest using Dutch-processed cocoa powder for a deeper, smoother chocolate flavor. (Learn more about Dutch-process vs. natural cocoa powder here. And if you’re looking for a recommendation, I really like this brand of Dutch-process cocoa powder. I’m not working with this company, just a fan!)
Here are the rest of the ingredients you need:
- Butter & Oil: Butter adds flavor and oil keeps the brownies moist. I like using both.
- Granulated Sugar: Sugar does much more than sweeten brownies. It liquifies as they bake, creating a softer center and aids in creating that signature shiny, crackly brownie crust on top.
- Eggs: Eggs are one of the main ingredients in brownies. Just as they do in my beloved flourless chocolate cake recipe, eggs bind, add richness, tenderize, and provide structure here. This brownie recipe uses 3 eggs, which give the skillet brownie a tight crumb and fudgy texture.
- Vanilla Extract: Yes, even something so purely chocolate needs vanilla.
- Flour: The cocoa powder takes the place of some flour, so you only need 1 cup of flour here. The more flour in brownies, the cakier they will taste. We want dense and fudgy brownies, so use as little flour as possible.
- Salt: To balance the sweet.
- Chocolate Chips: Could these brownies BE any more chocolatey? Yes. Because we are adding semi-sweet chocolate chips, too.
Overview: How to Make It
Start by chopping up the bar of chocolate and melting it together with the butter, oil, and sugar. You can do this in a saucepan on the stovetop; or simply microwave it, stirring every 20 seconds. Once it’s completely melted, pour into a large mixing bowl and give it a good whisk to make sure the sugar is dissolved and the mixture is smooth and not grainy.
Let the chocolate mixture cool for about 10 minutes, then whisk in the remaining ingredients. The brownie batter is thick.
I like to add a few more chocolate chips to the top of the batter right before the skillet goes into the oven.
The skillet brownie bakes for about half an hour; you want to err on the side of underbaking, so take it out once the edges are set and the center is just about cooked though, but still quite soft. Like a molten chocolate lava cake, you want that gooey brownie center.
Best Skillet to Use for Skillet Brownies
This skillet brownie comes together with minimal baking tools. The most important of which is, of course, a skillet. I use this 10-inch cast-iron skillet, which I’m happy to recommend because it’s useful for so many different recipes, comes pre-seasoned, and is high quality—it’s held up incredibly well after years of use. It’s also a phenomenal value for the price. (Not working with the brand, just a fan!)
But you can use any oven-safe skillet that is between 9–12 inches in diameter. If your skillet is 9 inches, the brownie will be a little thicker and will take a few extra minutes to bake; likewise, if your skillet is larger than 10 inches, you’ll need to reduce the baking time, because the brownie will be a bit thinner.
Now, here’s the non-negotiable: This skillet brownie simply MUST be served warm and topped with ice cream. And if you want to go all out, add a drizzle of salted caramel or homemade hot fudge sauce!
More Recipes to Make in Your Skillet
- Cherry Cobbler
- Frittata
- Dutch Baby Pancake
- Skillet Honey Cornbread
- Sea Salt & Herb Skillet Rolls
- Skillet Apple Cider Chicken
- Blackberry Peach Skillet Cornbread Cake
- Bruschetta Chicken
- Asiago-Crusted Skillet Bread
Ultimate Skillet Brownie
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Follow this recipe for a deeply chocolatey brownie batter that bakes to perfection in an oven-safe skillet. You’re only 1 hour away from a warm and exquisitely rich spoonful. I use and recommend bittersweet chocolate.
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter
- 2 Tablespoons vegetable oil
- 4 ounces (113g) bittersweet or semi-sweet chocolate*, coarsely chopped
- 1 and 1/2 cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (42g) unsweetened natural or Dutch-process cocoa powder*
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1 cup + 2 Tablespoons (about 200g) semi-sweet chocolate chips, divided
- optional for serving: ice cream, salted caramel sauce, and/or hot fudge sauce
Instructions
- In a medium saucepan set over medium heat, stir the butter, oil, chocolate, and sugar until melted and smooth, about 5 minutes. (Or place in a large microwave-safe bowl and microwave in 20-second increments, stirring after each increment, until melted and smooth.) Pour into a large mixing bowl and whisk to make sure it’s completely smooth and not grainy. Set aside to slightly cool for 5 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Lightly grease a 10-inch cast iron skillet.
- Add the eggs and vanilla to the bowl with the melted chocolate, and whisk until combined. Stir in the cocoa powder, flour, and salt. Once combined, fold in 1 cup chocolate chips.
- Pour batter into the prepared skillet and sprinkle the remaining 2 Tablespoons chocolate chips over the top. Bake for 30–36 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Err on the side of underbaking, which gives you that gooey brownie center.
- Allow the skillet brownie to cool for 5 minutes before serving.
Notes
- Special Tools (affiliate links): Medium Saucepan | Glass Mixing Bowl | 10-inch Oven-Safe Skillet | Whisk | Silicone Spatula
- Chocolate: For best taste and texture, melt 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 baking bars, in either bittersweet (60% cacao) or semi-sweet (56% cacao), found in the grocery store baking aisle.
- Cocoa Powder: While you can use unsweetened natural cocoa powder in this recipe, I strongly recommend using Dutch-process cocoa for the best flavor.
- Skillet: The most important part of this recipe is using an oven-safe skillet. You want anything from 9–12 inches in diameter. 10 inches is ideal for this recipe. This size yields a thick, but not too thick skillet brownie. If using a different size, adjust the baking time. A larger skillet will take a little less time, a smaller skillet will take a little more time.
- Updated in 2024: I updated this recipe in 2024 to produce a thicker, richer, and fudgier brownie that has more consistent results. The original recipe published in 2015 is the exact brownie batter from these frosted brownies (minus the frosting on top), so you can bake that batter in a skillet if you want the older recipe. Same oven temperature and bake time as above.
Reader Comments and Reviews
I don’t have a skillet and would love to make this in a pyrex glass baking pan. Should I change the baking time/temperature?
Hi Sue, a 9-inch square baking pan would work here, too. Or for a 9×13-inch pan of brownies, we’d recommend this recipe. Enjoy!
So yummy! I think I undercooked it a little too much (32 minutes in a 10.25 inch cast iron skillet) as it was super gooey, but it didn’t matter because it tasted so good!
Can 1:1 GF flour be substituted for the AP flour?
Hi Wendi, we haven’t tested this recipe with gluten-free flour, but another reader did comment that she had great results with it. If you try it, please let us know how it goes!
Oh my goodness! Just made this and shared it warm, topped with ice cream. It was heaven. Deep, dark chocolate flavor. Ooey, gooey layers of decadence. Cannot believe how simple and delicious this recipe is. Thank you, Sally. You’ve done it again!
Could this be made ahead and reheated? I’d love to make it for thanksgiving but don’t want to make it night of. Thank you!
Hi Julia, yes, that should be fine. I would recommend warming it in the oven covered with foil. Enjoy!
Everytime I have a sweet tooth, I look at multiple recipes before finally going with one, but I always end up following Sally’s and I never get tired of using her recipes. So good and everything always come out perfect just like those brownies! I used dark and milk chocolate and baked for 34 minutes and it was perfect! Super fudgie
Rich and fudgey! YUM.
AHHMAZING! These were the brownies I have been looking for, for years. My sugar never really dissolved even though I tried stove top, then a new batch in microwave. I just went with it and am so happy with these delicious brownies. Ms. Sally your recipes never disappoint! Thank you
My family is going to love this! Would an enamel-coated cast iron work?
Yes, absolutely. The bake time will be the same, or a couple minutes longer.
Could you use a regular 9 x 13 or some type pan like that?
A Corning Ware dish maybe? I don’t have a skillet.
Hi Donna, a skillet is important for this particular recipe. Here is our brownie recipe for a 9×13-inch pan. We hope you enjoy it!
Would it work alright to use peanut butter chips instead of chocolate chips?
Hi Katherine, go for it!
I almost NEVER leave comments, but this is genuinely the BEST brownie I have EVER eaten! And, I had to make it both gluten-free AND vegan for a dinner party, and it was STILL incredible! People say you can’t tell a recipe is gluten-free or vegan, but they are almost almost lying–not this time! I used 1:1 all-purpose gluten-free flour, “flax eggs” made with decaf espresso vs water, Trader Joe’s vegan dark chocolate bar & regular chocolate chips, Earth Balance butter, Hershey’s dutch-processed dark cocoa. Thanks for a great idea!
Brownie recipe for those not quite so chocolaty. These days (as I age) I like Milk Chocolate brownies
This was the best brownie I’ve ever had. Your recipes are always amazing!!
Wow. I’ve never had success making a brownie in a number of attempts. I was able to do it with your recipe and the taste was incredible. It was exactly what I was looking for. My kids praised it and I will be making it for years to come. The only thing I changed was semi-sweet chips for chocolate chips and 30 minutes was the perfect baking time.
Hi Sally,
Would you recommend any modifications for cooking this over the campfire?
Thanks!
Hi Sam, how fun! We haven’t tried that so can’t offer any advice. Let us know if you give it a try!
Hello. I made these for my daughter and her family recently and they were a huge hit!!! Thank you. Totally enjoy your site.
I made this for my grandpa’s 83rd birthday tonight and it was a huge hit! He’s a sucker for anything chocolate and anything made in a cast iron skillet! We served it with strawberry ice cream ( in honor of my daughter’s calendar stating it’s national strawberry ice cream day) and it was perfect! Thanks for another wonderful treat!!
I made this today with my boyfriend and it was perfect! I used a 10″ skillet and cooked it for 30 minutes and loved how thick and gooey it was (Kinda undercooked in the middle, which we did on purpose). The only changes I made were substituting margarine for the butter and Enjoy Life dark chocolate chips for semi-sweet because I can’t have dairy. Served it with Ben and Jerry’s non-dairy chocolate fudge brownie ice cream… My boyfriend loved it but towards the end of his massive slice he stated that it was almost TOO much chocolate– which I think is ridiculous, because no amount of chocolate is too much 🙂 thanks for making our day extra special!
Love that you made this together! And no, there isn’t such thing as too much chocolate but you can always give him some vanilla ice cream with it next time 😉
First time making brownies from scratch and these were SO amazing, especially with French vanilla ice cream!!! My teenage brother asked me to leave them out so he could “try a bite” and when I checked back 1/4 of the pan was gone…hmmm…. 🙂 thanks for the foolproof recipes, Sally! Everything I’ve made from your blog has turned out delicious.
Just to clarify, I love your blog and all your recipes. You are my go to girl!
Hey Sally! Made this brownie yesterday and tried some. It was bitter! Do you have any fixes or tips to solve this? Less chocolate, more vanilla, etc.???
Bitter, as in dark dark chocolate? What kind of chocolate did you use? Try using milk chocolate and you can always increase the sugar 🙂
Made this last weekend for my mom and sister for post dinner dessert! I added caramel in between layers of batter and course sea salt on top before baking. Yum! Love all your recipes!
Hi Sally, how do u do it? I mean “Perfect recipes” every time?
Just made it and I love everything about it. Thank you soo much !!!
Hi Sally, I want to ask if it’s necessary to use the skillet
Daniela, a 9-inch square baking pan works too. You can bake it a little longer if you do not want that gooey center.
Thanks. I had the same question.
I made this yesterday, and it is SCRUMPTIOUS!!!!! I’ve never made a skillet brownie before–thank you Sally!!!!!!!
This looks amazing! Silly question for you. It turns out My oven-safe skillets are too small or too big. Can I use my Le Creuset Dutch Oven? It’s 11″, and I’m wondering how the high sides might affect this recipe. Thanks so much!
Yes, a dutch oven will work just fine Kirsten.
Made this tonight for a weekend treat and everyone was happy. It turned out perfectly. That extra egg makes such a difference! Highly recommend this and wouldn’t change a thing! Next month we will try the skillet cookie. Treats like this have to be spaced out!! In between we do your healthier recipes-my girls love your muffins 🙂
Hello, Sally! I’m planning making the Ultimate Skillet Brownies this week, which happens to be my favorite dessert EVER!!! I have a question for you. Is it possible that I can walnuts or pecans to the brownies, and if so, how much? Thank you!!! 🙂
Definitely! I’d say around 3/4 – 1 cup.
I cut the recipe in thirds and baked them in three ramekins…..they were amazing!!!!! Brownie sundaes are my favorite! Ill be using this recipe again! Thanks!