This easy skillet brownie is just the chocolatey, ooey-gooey dessert you need in your life! Top it off with a scoop of vanilla ice cream for the ultimate indulgent treat you can enjoy straight from the pan!
Growing up, brownies were my FAVORITE dessert. It still holds true today! There’s really nothing better than the fudgy goodness of a warm brownie. You’ve got to try these 3-ingredient brownies and cheesecake brownies next! Strawberry brownies and lemon brownies are also great options if you want to try something new!
Brownies in a Skillet
Skillet recipes are the BEST! They’re so easy to make and clean-up is a breeze. I have quite a few savory skillet recipes on the blog now, (check them out if you’re looking for an easy dinner!) but desserts need just as much time in the spotlight! Brownies are one of my all-time favorite desserts, and with this skillet brownie recipe, you can easily whip up a fudgy treat in no time! Share it with your friends and family or keep it all to yourself. I won’t judge!
I’ve made this skillet brownie recipe multiple times now, and let me tell you. It is SO delicious! Everything a brownie should be. Rich, moist, and delightfully fudgy. I like to be extra (because why not when it comes to dessert?) and add a scoop of ice cream and chocolate sauce on top. You can also serve it with whipped cream on top, but honestly it’s amazing as-is. It’s hard to keep yourself from finishing it in one sitting.
Skillet Brownie Ingredients
This skillet brownie recipe uses a lot of simple ingredients, which is great! I’m sure you’ll have most of them! Just make sure to use a good quality chocolate for the best flavor. Note: all measurements can be found in the recipe card below.
- Unsalted Butter: Adds richness and moisture to the skillet brownie. Butter = extra fudgy and delicious brownies.
- Vegetable Oil: Adding a tablespoon of vegetable oil ensures the skillet brownie has a nice and crispy crust on the outside, but is also moist and gooey on the inside. The perfect combo!
- Granulated Sugar: Balances out the bitterness of the cocoa powder. It also adds the perfect sweetness, of course!
- Eggs: Act as your binding agent.
- Vanilla Extract: Adding vanilla extract enhances the flavor of the skillet brownie.
- All-Purpose Flour: Gives the skillet brownie structure.
- Salt: A pinch of salt brings out the flavor of the cocoa powder and balances the sweetness of the sugar.
- Baking Powder: Adding baking powder helps the skillet brownie rise and become light and fluffy!
- Cocoa Powder: Cocoa powder gives the brownie its rich, chocolatey flavor and dark color.
- Dark Cocoa Powder: Dark cocoa powder intensifies the chocolate flavor and gives the skillet brownie a deeper, more complex flavor. If you love making brownies, this is a must-have for your pantry!
- Dark Chocolate Chips or Chunks: The addition of dark chocolate chips adds texture and additional bursts of melty chocolate flavor throughout the skillet brownie. It’s so indulgent and delicious! You can also change up the chocolate chips for milk or white chocolate, peanut butter chips, butterscotch chips, or even mint chips.
How to Make a Skillet Brownie
It’s so easy! Just mix everything together and toss your skillet in the oven. This is my new favorite way to make brownies. It’s so fun and tasty!
- Preheat Oven, Prep Skillet: Preheat the oven to 350 degrees Fahrenheit and then grease an 8 or 9 inch cast iron skillet. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the butter, oil and sugar until combined. Then add the egg and vanilla extract and mix until combined.
- Mix Dry Ingredients, Combine: In a separate bowl, whisk together the flour, salt, baking powder, and both cocoa powders. Add the dry ingredients to the wet and then mix until just combined. Then fold in the chocolate chips.
- Bake: Pour the batter into the prepared skillet and then bake for 35-40 minutes, or until a toothpick comes out clean from the center.
- Cool and Serve: Let the brownies cool for 5 minutes before topping with ice cream, if desired, and serving.
Tips and Tasty Variations
The great thing about brownies is that they work well with so many different flavors. Nuts, white chocolate, salted caramel, you name it! Feel free to get creative and add your favorite fillings and toppings to your skillet brownie.
- Use High-Quality Chocolate: Go for chocolate with a high cacao percentage. It makes the brownies super flavorful! I typically use Ghirardelli 60% cacao.
- Don’t Overmix: Be sure to only mix your brownie batter until combined. If you overmix it or beat it on too high of a speed, it may cause gluten to develop. This means hard, rubbery brownies.
- Avoid Overcooking: I like to take my skillet brownie out of the oven when the center is still a tiny bit soft. It will still continue to cook for a minute or two in the pan.
- Cooking Times: Bake the brownies according to your liking! If you prefer your brownies to be gooier, then remove them from the oven a little sooner. If you like them baked completely through, be sure to bake them until a toothpick comes out clean.
- Add Nuts: I love adding chopped nuts to brownies because of their amazing texture. Try chopped walnuts or pecans in your next skillet brownie!
- Sauces: Just like a sundae, top your brownie with a drizzle of chocolate, white chocolate, or caramel sauce.
How Long Will a Skillet Brownie Last?
I recommend serving your skillet brownie fresh out of the oven. It’s best this way! But if you happen to have leftovers, you can either wrap your skillet with plastic wrap or transfer the brownies to an airtight container.
- At Room Temperature: These brownies can be stored at room temperature in an airtight container or covered tightly with plastic wrap. They are best enjoyed within 3-4 days.
- ½ cup unsalted butter melted
- 1 tablespoon vegetable oil
- 1 cup plus 1 tablespoon granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 6 tablespoons cocoa powder
- 2 tablespoons dark cocoa powder
- 2 ounces dark chocolate chips or chunks
Preheat the oven to 350 degrees fahrenheit and grease an 8 or 9 inch cast iron skillet. Set aside.
In a medium bowl, whisk together the butter, oil and sugar until combined. Add the egg and vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, salt, baking powder, and both cocoa powders. Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips.
Pour the batter into the prepared skillet and bake for 35-40 minutes, or until a toothpick comes out clean from the center.
Let the brownies cool for 5 minutes before topping with ice cream, if desired, and serving.