Description
Here’s a simple skillet dessert giving you the ultimate brownie experience.
Ingredients
- 10 Tablespoons (142g) 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 (spooned & leveled)
- 2 Tablespoons (10g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- optional: ice cream, chocolate sauce, maraschino cherries for serving
Instructions
- 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.
Notes
- Special Tools (affiliate links): Medium Saucepan | Glass Mixing Bowl | Oven-Safe Skillet | Whisk | Rubber Spatula
- 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.
- Sugar: Sifting the granulated sugar is key! I find the skillet brownie had a little bit of a grainy texture without sifting.
- 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.
- Adapted from Chewy Fudgy Frosted Brownies.