Ultimate Skillet Brownie

Here’s a simple skillet dessert giving you the ultimate brownie experience. 

Here's a simple skillet dessert giving you the ultimate brownie experience!

How to make Sally's Baking Addiction Skillet Brownie recipe!

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!

How to make Sally's Baking Addiction skillet brownie

The skillet brownie recipe is adapted from chewy fudgy brownies. 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. 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.

Here's a simple skillet dessert giving you the ultimate brownie experience!

Here's a simple skillet dessert giving you the ultimate brownie experience!

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Ultimate Skillet Brownie

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: serves 6-8
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Here’s a simple skillet dessert giving you the ultimate brownie experience.


Ingredients

  • 10 Tablespoons (144g) unsalted butter
  • 8 ounces (228g) quality semi-sweet chocolate, coarsely chopped*
  • 1 cup (200g) sifted granulated sugar*
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 Tablespoons (80gall-purpose flour (spoon & leveled)
  • 2 Tablespoons (11g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips
  • optional: ice cream, chocolate sauce, maraschino cherries for serving

Instructions

  1. 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.
  2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Lightly grease your oven-safe skillet.
  3. 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.
  4. 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.
  5. Allow the brownie to cool for 10 minutes before serving. Enjoy with vanilla ice cream, chocolate sauce, and a cherry on top.

Notes

  1. Chocolate: 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.
  2. Sugar: Sifting the granulated sugar is key! I find the skillet brownie had a little bit of a grainy texture without sifting.
  3. Skillet: 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.
  4. Adapted from chewy fudgy brownies.

Keywords: skillet brownie, caramel skillet brownie

Try it with candy bar chunks and salted caramel on top. Grab this version of my skillet brownie over on People.com!

Caramel Skillet Brownie

How to make Sally's Baking Addiction Skillet Brownie recipe!

101 Comments

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  1. Anna (Hidden Ponies) says:

    Well, skillet cookies are amaaazing, so I have no doubt I could dive headfirst into this brownie! Perfect special birthday treat 🙂

  2. Hey sally looks nice and today is my birthday can I get a happy birthday!

    1. happy birthday!

      1. thanks sally!

  3. Jessica @ Citrus Blossom Bliss says:

    Brownies are my absolute weakness! Warm gooey brownies with a big scoop of vanilla ice cream would no doubt be my last meal if I had to choose. This looks so so so delicious! Happy birthday to Kevin, what a lucky guy to get this skillet brownie!

  4. Heather (Delicious Not Gorgeous) says:

    my dad was relaxed like that too- he went golfing all day, and i surprised him with black forest cake after. sometimes it’s nice to have a laid back day. hope your husband had an amazing day!

  5. Hi sally, 
     Once I got a skillet and wasnt happy with results. Which one do u use? And last?, how do you clean your skillet after use?

    I love all the brownies recipes from your site that I have tried.

    1. I love using my Le Creuset skillets for baked skillet desserts. Here I used my oven-safe stainless steel pan.

    2. Charlie Morris says:

      The easiest way to clean cast iron skillets is to use hot water to soak pan 10 minutes or less, get as much residual food off as possible, then use a couple of tablespoons worth of Kosher salt to remove all remaining food. Dry in oven as it cools down from say 200 degrees to room temp. Season cast iron with Crisco once or twice a year, wipe on thin layer including lid and handle, place in 250 degree oven and turn off heat. After the pan cools, wipe excess off with paper towel. NEVER use dishwashing soap. Ever. Good Cooking.

  6. Amanda | The Cinnamon Scrolls says:

    Skillet cookies are one of my favourite desserts, but now I MUST try their brownie cousin! That sounds absolutely divine, Sally! Many happy birthday wishes to Kevin!

  7. Ribs and skillet brownie sounds like the perfect birthday to me. Mine is this week, and I doubt it will be as delicious unless there’s a restaurant involved. The quality of chocolate in this puts it over the top!

  8. Erin @ Miss Scrambled Egg says:

    I love celebrating birthdays as well. Not just my birthday, everyone else’s as well. I surprised my boyfriend with a trip to Vermont. We had so much fun! 🙂 I’m glad you surprised Kevin with this treat and shared it with us. I want to dive right into that skillet through the computer.

  9. Katrina @ Warm Vanilla Sugar says:

    Total skillet perfection!! Girl, this is unreal!

  10. Kathy @ Beyond the Chicken Coop says:

    I could definitely eat these straight fro the pan! 

  11. My bf is the same way and just couldn’t care less about birthdays. This year I was trying to plan a whole birthday dinner night out for him and he was like “ummmm could you just make me dinner instead?” Seems strange but easy enough! I also make him your chocolate chip cookie cake every year because he doesn’t like regular cake, but this skillet brownie would definitely make it to the top of his list (and mine)!

    1. that chocolate chip cookie cake has birthday written ALL over it! this does too 🙂

  12. Ashley @ Fit Mitten Kitchen says:

    Sally your brownie recipe is the BEST I have ever made, so I can only imagine this recipe is killer too. Hope you guys had a great weekend!

  13. Sally, because it calls for sifted granulated sugar, does that mean we sift first and then measure?? This looks incredible!!

    1. Sift then measure yes. (When “sifted” is written before the ingredient’s name, sift before measuring.)

  14. I do not make scratch brownies enough!!! I would NEVER do pre-made cookie dough but for some reason can’t shake the go-to box mix but maybe this is the recipe to do so!

    If possible, would love to see more mini recipes! Like ‘small skillet for 2’ or a small batch of treats – I’m a firm believer in treat yo self but the leftovers get me bad the next couple days!!

  15. Laura @ The Bluenose Baker says:

    Oh my word that looks good! I’ve always meant to try a skillet brownie, seeing as we love both brownies and skillet cookies here! I only have an 8-inch skillet, but I could always stick the leftover batter in a little pan and bake it alongside.

    I’m with Kevin on the birthday thing though – as long as I get a favourite meal and some sort of sweet treat I’m happy, no need for fancy celebrations!

  16. Beth @ bethcakes says:

    This brownie looks perfect! I need to make more things in skillets. 🙂 Love that scoop of ice cream and the cherry on top too!

  17. Ana | Espresso My Kitchen says:

    This looks fantastic Sally! I would totally eat this with a  spoon straight from the skillet. Can’t wait to try! 🙂 

  18. My daughter’s third birthday is Thursday and I’m seriously thinking about making her this instead of her princess cake that she wants. Hmmm… would it be so bad if I made her the princess cake she wants and then I make this for myself for surviving a 3 year old birthday party?

    1. NOT BAD AT ALL.

  19. Joshua Hampton says:

    Oh wow. That skillet brownie looks amazing. I’d happily eat this brownie straight out of the skillet with a spoon. Yum.

  20. Andrea @ Cooking with a Wallflower says:

    Oh! I love brownies, especially the ones made from scratched. So gooey and chocolatey. I haven’t made one using a skillet yet, but now I’m definitely going to try it. Can’t wait!

  21. No words. Just a jaw dropping YUM!

  22. Another one for me to try!  I have a question for you – I made your oatmeal raisin cookies yesterday and they are very dark and oily looking (same thing happens when I make any cookies with toffee??) and I thought I followed your directions to a T.  Did I leave my butter on the counter too long?  Probably about an hour, maybe 1 1/2?  The cookies are delicious but aren’t light and fluffy like your picture.  They look almost burnt, even though they aren’t.  They are still soft and gooey.  
    I can’t figure out what I’m doing wrong.  Please help!!  

    1. Which oatmeal raisin cookies? I have a recipe on my blog and in my cookbook.

      Regardless, I don’t think butter is the issue. Unsure why they are so dark. Did you use molasses? What is blackstrap molasses? You could try to lower your oven rack position, so the tops of the cookies don’t get so dark. Also, try adding 2-3 Tbsp of flour. This should help soak up any butter oils.

      1. The recipe in your cookbook.  Everyone says they are delicious even though they are dark 🙂  I used dark molasses?  I don’t have blackstrap molasses?? (at least it doesn’t say that on the jar…)  I will try your suggestions – thanks so much!!

  23. This looks perfect. Can’t wait to try it. In the meantime, can you give me a few hints for freezing baked cookies? I need to do some advance baking for an upcoming family get together. Thank you!

    1. I always freeze baked cookies! Usually in a tupperware or large freezer ziplock bak. Freeze for up to around 3 months. Thaw overnight in the refrigerator.

  24. Kelley @ Chef Savvy says:

    Wow this brownie looks amazing Sally! Love that you can dig into it right away with a big scoop of ice cream of course! 

  25. I went out specially to buy a skillet for this recipe!!!!!! 

    1. Worth the trip!

  26. Ellen @ My Uncommon Everyday says:

    This looks ridiculous in the best way possible – rich, chocolatey, and just amazing. Everything of yours I’ve made has been wonderful, and I’m sure this is no different. Can’t wait to try it!

  27. Stephanie | Worth Whisking says:

    Sally, this skillet brownie represents all that is right with this world!! The warm and gooey chocolate brownie begs to be eaten right from the skillet! Trust me; no judging here! Thanks for the recipe!

  28. Brownie sundaes are my most FAVORITE dessert!! Although it’s going to go by quickly at my apartment, I’m curious about how long it’s going to last? Thank you, Sally!! 🙂

  29. Stephanie @ Girl Versus Dough says:

    THIS IS AMAZING. We don’t have any birthdays coming up in our household but that won’t keep me from coming up with a reason to celebrate with this brownie action!

    1. Uh, there’s ALWAYS an excuse for skillet brownies. 😉

  30. Courtney Rogers says:

    I love Kevin’s birthday!

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