These Easy Skillet Brownies are gooey, fudgy, and so decadent! Made with cocoa powder, melted chocolate, and chocolate chips, these fudgy brownies are definitely for chocolate lovers only! Serve warm, with a few giant scoops of vanilla ice cream on top!
Skillet Brownie Recipe
Brownies are my love language. But sometimes I just don’t have the patience to bake a batch and let them cool for a couple of hours. Sometimes I want brownies and I want them NOW!
So what’s a girl to do? Bust out your skillet and bake skillet brownies, that’s what!!!
See, skillet brownies bake up in 30 minutes and are meant to be eaten right away! You don’t even need to slice them. Just plop a couple of scoops of vanilla ice cream on top, grab a spoon, and dig in!
Let’s Make Skillet Brownies
- Unlike most recipes that require you to preheat the oven to 350 degrees, we’re actually going to only preheat to 325. This lower heat allows us to cook our brownies a little longer, which gives us a perfectly gooey AND chewy texture. The best of both worlds!
- Next you’re going to melt your butter, chocolate, and oil. You can do this in the microwave or in a double boiler. I use semi-sweet chocolate, but if you prefer a less sweet treat, you can use dark chocolate or even unsweetened chocolate. Once the chocolate is melted, you’ll stir in the espresso powder.
- While the chocolate melts, combine your eggs, yolk, vanilla and sugars. I love a full tablespoon of vanilla extract, but it can be cut back to 2 teaspoons if you’re looking to be conservative.
- Now you’re going to SLOWLY and gradually pour the warm chocolate mixture into the egg mixture. Make sure you’re whisking constantly as you do this, so that you don’t end up with scrambled eggs.
- Finally, you’ll gently fold in the cocoa powder, flour, baking powder, and salt. I highly suggest weighing these ingredients because even an extra tablespoon of flour makes a big difference in this recipe.
- Fold in a cup of chocolate chips, then scrape the batter into the prepared skillet and bake! For gooier brownies, bake for 26 minutes, for more chewy brownies, you can bake for 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumb.
Best Cast Iron Skillets
The best cast iron skillet for this recipe is the one you have! But if you’re in the market for a new one, I definitely have a few favorites:
- Staub 10-inch black cast iron skillet (as pictured in my photos)
- Pre-seasoned & Budget Friendly Cast Iron Skillet
- Artisan Scarlett Red Cast Iron Skillet (So gorgeous!)
The most important thing is that your skillet is oven safe! And that it’s the right size!!! A 10″ skillet works best for this recipe, but if you’re ok with a thicker and gooier brownie, a 9″ will work ok. Any larger than 10″ is going to give you a brownie pancake. And any smaller than 9″ is going to give you a soufflé.
I love serving this straight from the oven, with ice cream, a sprinkle of sea salt, and a 1/2 cup or so of extra chocolate chips pressed on top. Hey… I never said these were low in saturated fat or sugar lol! But they’re 100% worth every bite!
These brownies will firm up and become less gooey as they sit, so if gooey is super important to you, serve right away! Or under bake a bit!!!
More Brownie Recipes:
- Espresso Chocolate Chunk Brownies
- Bourbon Pecan Brownies
- Oreo Brownies
- The Best Cocoa Fudge Brownies
- Peanut Butter Cup Brownies
- Brown Butter Walnut Brownies
Easy Skillet Brownies
- 1 cup (120 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (43 grams) unsweetened cocoa powder
- 1 and 1/2 sticks (170 grams) unsalted butter
- 3.5 ounces semi-sweet chocolate, chopped
- 2 Tablespoons oil (23 grams) (Canola, Vegetable, or melted Coconut will work)
- 2 teaspoons espresso powder
- 1 Tablespoon vanilla extract
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 cup (198 grams) granulated sugar
- 1/3 cup (71 grams) light brown sugar
- 1 cup (170 grams) chocolate chips
- Vanilla ice cream, for serving (optional)
- Preheat oven to 325 degrees (F). Spray a 10" oven safe skillet lightly with non-stick baking spray and set aside.
- In a large bowl, sift together the flour, baking powder, salt, and cocoa powder. Set aside until needed.
- In a large bowl, combine the butter, chopped chocolate, and oil. Melt in the microwave, on low heat, and in 30 second increments, stirring in between each increment, until the butter and chocolate are completely melted. Stir in the espresso powder and set aside.
- In a large mixing bowl, combine the vanilla, eggs, yolk, and both sugars. Whisk until well combined, about 30 seconds.
- Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
- Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop staring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 26 minutes, or until the edges are firm and the top is shiny and slightly cracked.
- Serve warm, with ice cream and plenty of spoons!