Skillet brownie is a thick, single-pan brownie baked and served straight from the skillet, known for its crisp edges and soft, fudgy center. It's meant to be enjoyed warm, either sliced or scooped, without needing frosting or layers.
A Quick Look at the Recipe
✅ Recipe Name: Skillet Brownie
🕒 Ready In: ~30 minutes
👪 Serves: 4-6 servings
🥣 Main Ingredients: Butter, semi-sweet chocolate chips, cocoa powder, brown sugar, egg
👌 Difficulty: Easy - melt, mix, bake
⭐ Why You'll Love It: This skillet brownie bakes up fudgy in the center with set edges, using melted chocolate and cocoa powder for a rich texture that holds together while still serving warm from the pan.
SUMMARIZE & SAVE THIS CONTENT ON
The brownie bakes in one pan with set edges and a soft, slightly gooey center that stays tender while warm. It slices cleanly once cooled but is best served straight from the skillet.
If you're looking for more chocolate desserts, try our Chocolate Sheet Cake, Peanut Butter Stuffed Brownies, or Double Chocolate Banana Bread.
Jump to:
Why You'll Love this skillet brownie
Fudgy center with structure: The combination of melted chocolate and cocoa powder creates a rich interior that stays soft without collapsing.
Even baking in a skillet: The cast-iron pan promotes set edges while keeping the center slightly gooey.
Small-batch size: Makes a manageable amount that's easy to serve warm without leftovers.
Simple ingredient list: Uses basic pantry staples with no frosting or layers required.
Versatile serving: Works well on its own or as a base for toppings like ice cream or whipped cream.
Key ingredients
- Butter: Melts with the chocolate to create a rich base and contributes to the brownie's fudgy texture.
- Semi-sweet chocolate chips: Melt into the batter to provide depth of flavor and structure beyond cocoa powder alone.
- Brown sugar: Adds moisture and chew while keeping the center soft rather than cakey.
- Cocoa powder: Intensifies the chocolate flavor and balances the sweetness of the melted chocolate.
- Egg: Binds the batter and helps the brownie set while remaining tender.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Chocolate intensity: Use dark chocolate chips in place of semi-sweet for a deeper, less sweet brownie.
- Cocoa powder type: Natural or Dutch-process cocoa powder both work; Dutch-process will give a darker color and smoother chocolate flavor.
- Pan option: If you don't have a cast-iron skillet, use a similar-sized oven-safe pan and monitor doneness closely.
- Extra fudgy center: Pull the skillet brownie a few minutes early for a softer, spoonable center.
- Add-ins: Stir in chopped nuts or extra chocolate chips just before baking for added texture.
how to make skillet brownie
- Step 1: Preheat the oven to 350°F. Grease a small cast-iron skillet. In a saucepan over low heat, melt the butter and chocolate chips, stirring constantly until smooth.
- Step 2: Remove from heat and let cool slightly. Stir in the brown sugar until well combined. Add the egg and vanilla extract.
- Step 3: Gradually fold the flour, cocoa powder and salt until just combined. Do not over mix. Pour the batter into the prepared skillet, spreading it evenly.
- Step 4: Bake for 20 minutes, or until the edges are set but the center is slightly gooey. Allow the skillet brownie to cool for about 5 minutes before serving. Enjoy warm, optionally topped with ice cream or whipped cream.
Recipe Notes & Tips
- Do not over bake: Pull the skillet brownie when the edges are set but the center still looks soft; it will continue to firm up as it cools.
- Let the chocolate cool slightly: Adding the egg to overly hot chocolate can cause it to scramble and affect texture.
- Mix just until combined: Overmixing after adding the flour can lead to a tougher, less fudgy brownie.
- Use the right skillet size: A smaller skillet creates a thicker brownie with a gooey center, while a larger pan will bake thinner and faster.
- Rest briefly before serving: Letting the brownie sit for a few minutes helps it set enough to scoop or slice without falling apart.
Make-Ahead & Freezing Options
- Make ahead: The skillet brownie can be baked a few hours in advance and kept loosely covered at room temperature until ready to serve.
- Reheat before serving: Warm leftovers in a 300°F oven for a few minutes to restore the soft center and fresh-baked texture.
- Freeze the brownie: Once fully cooled, the brownie can be wrapped tightly and frozen for up to 1 month.
- Freeze individual portions: Cut the brownie into slices and freeze them separately for easier reheating.
- Thawing tips: Thaw frozen brownie portions at room temperature, then warm briefly in the oven before serving.
Skillet Brownie faqs
A skillet brownie has a gooey center because the batter is baked in a thick layer and pulled from the oven before the center fully sets. The residual heat continues to cook the brownie as it rests, keeping the middle soft without being raw.
A skillet brownie is done when the edges look set and slightly pulled from the pan while the center still jiggles slightly when shaken. Over baking will result in a drier texture.
A skillet brownie can be made in any similar-sized oven-safe pan, though cast iron retains heat better and helps create firmer edges. Baking time may need slight adjustment depending on the pan used.
Grab your free copy
Get our Baking Tips & Tricks Ebook
baking hacks to make the perfect dessert every time!
Skillet Brownie
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F. Grease a small cast-iron skillet or oven-safe pan.
- In a medium saucepan over low heat, melt the butter and chocolate chips, stirring constantly until smooth. Remove from heat and let cool slightly.
- Stir in the brown sugar until well combined. Add the egg and vanilla extract.
- Gradually fold the flour, cocoa powder and salt until just combined. Do not over mix.
- Pour the batter into the prepared skillet, spreading it evenly. Bake for 20 minutes, or until the edges are set but the center is slightly gooey.
- Allow the skillet brownie to cool for about 5 minutes before serving. Enjoy warm, optionally topped with ice cream or whipped cream.
Nutrition
Notes
- Do not over bake: Pull the skillet brownie when the edges are set but the center still looks soft; it will continue to firm up as it cools.
- Let the chocolate cool slightly: Adding the egg to overly hot chocolate can cause it to scramble and affect texture.
- Mix just until combined: Overmixing after adding the flour can lead to a tougher, less fudgy brownie.
- Use the right skillet size: A smaller skillet creates a thicker brownie with a gooey center, while a larger pan will bake thinner and faster.
- Rest briefly before serving: Letting the brownie sit for a few minutes helps it set enough to scoop or slice without falling apart.
Leave a Reply