Can you make a whole batch of brownies in a skillet? You can and the results are incredible. You won't be disappointed with this skillet brownie recipe.
Making my skillet brownies is super simple. The secret to really good, rich, fudgy brownies is not cocoa powder but dark chocolate - the darker the better in my opinion, but any dark chocolate will do!
You'll melt the dark chocolate with butter to give a lovely, glossy liquid, then whisk in sugar for sweetness, eggs for binding and richness, vanilla for flavour and flour to bring the batter together.
When making brownies, I like to include just enough dry ingredients to set without causing the brownies to turn cakey in the oven.
For an extra chocolate hit, you'll then fold in chocolate chips. I've used milk chocolate chips in this recipe for a slightly milder, sweeter contrast to the intensely fudgy brownie, but you can use dark or even white chocolate chips, if you like, or a combination of all three.
Once your batter is made, you'll pour it into your greased skillet and bake!
While still hot from the oven, you'll scatter some more chocolate chips on top for a really extra specially tempting finish.
For most brownie recipes, I like to pop them in the fridge to set up over night before serving, but for skillet brownies, I like to serve them still just a little bit warm and gooey.
You won't regret it!
And if you don't want to make a full skillet of brownies, you can always reduce the quantities. For example, you could shrink this recipe down to a one-egg recipe to make in a small skillet, if you like! Then it would be the perfect indulgent treat for one or two people.
But honestly, I'd recommend making it full size because this skillet brownie recipe is a WINNER and everyone will be asking for seconds...and thirds.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) slightly salted butter cubed
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ cups) plain white flour (all purpose flour)
- 300 g (10 oz) milk chocolate chips
Topping
- 200 g (7 oz) milk chocolate chips
Equipment
Instructions
Preheat the oven to 180C/350F (160C/320F fan).
Put the butter and chopped dark chocolate in a large, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Whisk in. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla.
Whisk together until smooth.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Add the chocolate chips.
Fold in.
Generously grease a 32cm (12 inch) skillet.
Fill with the brownie batter and level off.
Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
Place on a wire rack and scatter the remaining chocolate chips on top.
You can serve the brownie warm, straight from the skillet in generous spoonfuls or, if you prefer, you can allow it to cool completely, then transfer to the refrigerator to chill overnight, where it will set, allowing neat slices.
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this skillet brownie recipe
Skillet Brownie Recipe
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) slightly salted butter cubed
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ cups) plain white flour (all purpose flour)
- 300 g (10 oz) milk chocolate chips
Topping
- 200 g (7 oz) milk chocolate chips
Equipment
- Cast iron skillet
Instructions
- Preheat the oven to 180C/350F (160C/320F fan).
- Put the butter and chopped dark chocolate in a large, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
- Whisk the sugar in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
- Sift the flour into the bowl. Gently fold through until evenly combined.
- Fold in the chocolate chips.
- Generously grease a 32cm (12 inch) skillet.
- Fill with the brownie batter and level off.
- Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
- Place on a wire rack and scatter the remaining chocolate chips on top.
- You can serve the brownie warm, straight from the skillet in generous spoonfuls or, if you prefer, you can allow it to cool completely, then transfer to the refrigerator to chill overnight, where it will set, allowing neat slices.
Nutrition
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