Ultimate Skillet Brownie (Video)

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

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

Before I get to anything else– there’s a new post up in my photography section this week! See all my favorite parts of our recent trip.

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.

Exclamation points!

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 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.

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

Ice cream, chocolate sauce, cherry on top, and a huge chocolate craving?

Not optional.

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

Happy birthday to my #1 taste tester!

Click here to PIN this recipe for later!

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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 (80g) 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

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!

98 Comments

  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!

  2. 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!

  3. 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

  4. 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!!! 🙂

  5. 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 🙂

  6. 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!

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

  8. 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 !!!

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

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

  10. 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.

  11. 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? 

    Thanks,
    Avni

    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!

  12. Sally,

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

  13. 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?

  14. 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?

  15. 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! 

  16. 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.

  17. 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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