Chocolate Skillet Brownie
Ooey-gooey and rich, this warm-from-the-oven chocolate skillet brownie packs brown sugar, cocoa, and melty chocolate chips into one no-fuss treat. It comes out crackly-edged, fudgy-centered, and is perfect for any night you want a quick, gooey, and indulgent dessert — with basically no dishes!
2
people
Ingredients
Wet Ingredients
- 4 tablespoons (56 grams) unsalted butter melted (or use coconut oil for dairy-free)
- 1/2 cup (100 grams) brown sugar packed
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
Dry Ingredients
- 1/3 cup (44 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1/2 teaspoon (2.5 ml) salt reduce to 1/4 tsp if using salted butter
- 1/3 cup (60 grams) chocolate chips semi-sweet or dark, plus extra for topping
Optional Toppings
- vanilla ice cream
- whipped cream
- salted caramel sauce
- berries, coffee, or crushed pretzels for serving
Equipment
- 6.5-inch cast iron skillet (or oven-safe baking dish)
- Mixing bowl
- Spoon or spatula
- Small bowl (for dry ingredients)
Instructions
- Preheat your oven to 350°F (177°C). Grease a 6.5-inch cast iron skillet or small oven-safe dish with butter or nonstick spray.
- In a medium mixing bowl, stir together melted butter and packed brown sugar until combined and shiny. Add the egg and vanilla extract and beat until mixture is glossy and slightly lightened in color.
- In a separate small bowl, whisk together flour, cocoa powder, and salt until well blended.
- Add the dry ingredients to the wet ingredients and gently stir until just combined. Don’t overmix; streaks are OK.
- Fold in chocolate chips. Pour the batter into the prepared skillet and smooth the top. Sprinkle a few extra chips on top if desired.
- Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.
- Let cool for 5–10 minutes before digging in with a spoon or slicing. Top with ice cream, caramel, or whatever sounds delicious!
Notes
Store any leftovers once cooled, covered at room temperature for up to 2 days, or freeze individual pieces for up to 3 months. Microwave gently to reheat and restore gooeyness. Swap in different chips, add nuts, or try a gluten-free blend if needed—this recipe is forgiving and endlessly customizable.
Nutrition
Calories: 320kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 330mg | Potassium: 185mg | Fiber: 3g | Sugar: 26g | Vitamin A: 355IU | Calcium: 38mg | Iron: 2mg