Ultimate Skillet Brownie

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

skillet brownie topped with ice cream and chocolate sauce

skillet brownie topped with ice cream and chocolate sauce

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!

brownie batter in a glass bowl

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.

overhead image of brownie batter in a skillet

skillet brownie topped with ice cream and chocolate sauce

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skillet brownie topped with ice cream and caramel sauce

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


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 chopped*
  • 1 cup (200g) sifted granulated sugar*
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 Tablespoons (78g) all-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


  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.


  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!

skillet brownie topped with ice cream and caramel sauce


  1. 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!

    1. So good, right Caitlin? Thanks for reporting back!

  2. Amazing ! I just Love Brownie . I will try it coming weekend.

  3. There is nothing like digging in to a rich, gooey, chocolate dessert while it’s still warm. It’s hard to look at these pictures without drooling. :). It looks so yummy!

  4. Shelby @ Go Eat and Repeat says:

    This skillet brownie looks positively amazing! It is definitely making my mouth water!

  5. Anna @ Crunchy Creamy Sweet says:

    Skillet desserts are my favorite! Especially gooey and chocolatey! Pinning these beauties! 

  6. Jessie @ Chasing Belle says:

    I have yet to make your skillet chocolate chip cookie and now I am torn which one I will make first?? Both, definitely both 🙂

    1. Is that even a question? BOTH, you’re right!

  7. Ooh! Yum! I am making a skillet pizza this weekend, so this sounds like a perfect dessert!

  8. Wow, this looks absolutely incredible!! Love the cherry on top

  9. Melissa coston says:

    So this may be a really silly question but I was going to make your caramel sauce and give it to someone for a gift. It says it last 2 weeks in the fridge but can it sit out at room temp in the car? I’ll be driving about 5 hours so I didn’t know if I needed to put it in an ice chest or what!! We are playing bingo drawing for gifts and I wasn’t sure if it would be okay to sit out while we play the game haha

    1. Having it at room temperature for a few hours is completely fine! Have fun!

  10. 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!!! 🙂

    1. Definitely! I’d say around 3/4 – 1 cup.

  11. Kayle (The Cooking Actress) says:

    mmmmmm this is 100% what I need right now!!

  12. 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 🙂

  13. 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!

    1. Yes, a dutch oven will work just fine Kirsten.

  14. For us the lazy “Cook/Bakers” that don’t feel like sifting, measuring etc, How does this work with Brownie Mixes (Duncan Hines)?

    1. So easy. Just use the brownie batter in your oven-safe skillet and bake.

  15. I made this yesterday, and it is SCRUMPTIOUS!!!!! I’ve never made a skillet brownie before–thank you Sally!!!!!!!

  16. Hi Sally, I want to ask if it’s necessary to use the skillet 

    1. Daniela, a 9-inch square baking pan works too. You can bake it a little longer if you do not want that gooey center.

  17. 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 !!!

    1. Wonderful! Thanks so much for reporting back.

  18. Thank you SO SO much for including measurements in grams! Baking abroad sucks sometimes when you find the best recipe but you have to convert the whole thing!

  19. In the s’more brownie recipe it says 1/2 cup sugar twice.

    this mean 1 cup, a misprint
    or something else for the 1/2 cup HELP, thanks Sharan

    1. It should just be 1/2 cup. I’ll have that fixed!

  20. Hi Sally I have a question. When I put chocolate chips in a recipe , most of the time they tend to sink and make that kind-of-crispy chocolate chip layer? How to avoid that?

    1. Toss them well with a teaspoon or so of the flour before you add them. That helps them float rather than sink. It works for things like raisins or cranberries, too.

  21. Hi Sally,

    This recipe is so so good. Hands down the best I’ve had. I made it and it was gone in one sitting 😀 I have a question for you. I plan to make this for a gathering and would like to know if it can be made the day before and stored in the refrigerator.  Can I simply reheat in the oven/microwave prior to serving? Is there a chance they might be too dry? 


    1. Yes, absolutely. I would store it in the fridge then warm up until hot throughout in the oven before serving. You always want to serve it warm!

  22. Sally,

    Is there any way the batter can be made ahead of time and put into the oven when ready to bake off? Thanks!

    1. Definitely. I wouldn’t make it more than 1-2 days ahead of time though.

  23. I can’t have sugar right now so I’m totally living vicariously through this. Thank you!

    I keep trying to watch the video but there’s a commercial break every 2 seconds lol. Oh well, it’s probably just a sign that I should probably just go watch some aerobics videos or videos of veggies…

    1. Hey Robyn! The video here should only have a short ad rolling in the beginning of the 1:20 second video. Is it showing differently for you?

  24. This looks amazing! I’m planning to make this for my hubby’s birthday tomorrow and am wondering if there’s any way to make it ahead of time? Could I prepare the batter before we leave for dinner?

    1. Nevermind! I found the previous comments saying you can make it early!

  25. How do you make the chocolate sauce? 

    1. I just used store-bought here.

  26. Forgive me if this is a dumb question, I’m new to the baking game!… Is it ok to use a cast iron skillet??

    1. Cast iron skillet works just fine. Not a dumb question at all!

  27. 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! 

  28. 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.???

    1. Bitter, as in dark dark chocolate? What kind of chocolate did you use? Try using milk chocolate and you can always increase the sugar 🙂

      1. I used 2 4 oz. packages of Baker’s semi-sweet chocolate. And thank you! Maybe I’ll try that next time.

  29. Just to clarify, I love your blog and all your recipes. You are my go to girl!

  30. 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.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally