Ingredients
- ½ cup (113g) unsalted butter
- 6 ounces (170g) semi-sweet chocolate, chopped
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (90g) semi-sweet chocolate chips
- ½ cup (60g) chopped walnuts or pecans (optional)
Optional Toppings
- Vanilla ice cream
- Whipped cream
- Hot fudge sauce
- Caramel sauce
- Fresh berries
- Chocolate shavings
Equipment
- 10-inch cast-iron skillet
- Microwave-safe bowl or double boiler
- Large mixing bowl
- Whisk
- Rubber spatula
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C).
Lightly grease a 10-inch cast-iron skillet with butter or nonstick cooking spray.
Step 2: Melt the Chocolate
In a microwave-safe bowl or double boiler, melt the butter and chopped chocolate together until smooth.
Allow the mixture to cool slightly.
Step 3: Mix the Wet Ingredients
Whisk the granulated sugar, brown sugar, eggs, egg yolk, and vanilla extract into the melted chocolate mixture until smooth and glossy.
Step 4: Add the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Fold the dry ingredients into the chocolate mixture until just combined.
Stir in the chocolate chips and chopped nuts, if using.
Step 5: Bake
Spread the batter evenly into the prepared skillet.
Bake for 30–35 minutes, or until the edges are set and the center is still slightly soft. A toothpick inserted near the center should come out with a few moist crumbs.
Avoid overbaking to keep the brownie fudgy.
Step 6: Cool
Let the brownie cool in the skillet for 10 minutes before serving.
Step 7: Serve
Serve warm directly from the skillet with vanilla ice cream, whipped cream, hot fudge sauce, caramel sauce, or fresh berries for an extra-special dessert.
Tips for Success
- Use high-quality chocolate for the richest flavor.
- Do not overmix the batter after adding the flour.
- Remove the brownie from the oven while the center is still slightly soft for a gooey texture.
- Allow the brownie to cool slightly before serving so it sets properly.
- Sprinkle flaky sea salt over the top before baking for a delicious sweet-and-salty finish.
Serving Suggestions
Skillet Brownie pairs perfectly with:
- Vanilla ice cream
- Salted caramel ice cream
- Fresh strawberries or raspberries
- Whipped cream
- Hot coffee
- Cold milk
- Espresso
Storage
Cover the cooled brownie and store it at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat individual portions in the microwave for 15–20 seconds to restore the warm, fudgy texture. The brownie can also be frozen for up to 3 months.
Nutrition (Per Serving, Approximate)
- Calories: 420
- Carbohydrates: 46g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 13g
- Fiber: 3g
- Sugar: 34g
- Sodium: 170mg
