Skillet Brownies
Chocolatey, rich brownie batter is baked in a warm, cast iron skillet, and topped with a silky scoop of vanilla ice cream that just melts into the brownie making every singe bite more magical than the next.
Equipment
- 8 inch cast iron skillet
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk chocolate chips
- ice cream or whipped cream (for serving)
Instructions
- Preheat oven to 350°F. Grease an 8 inch cast iron skillet. Set aside.
- In a microwave safe mixing bowl, add the butter and semi-sweet chocolate chips. Melt in the microwave in 30 second increments, stirring each time until smooth. Let this mixture cool slightly to the side.
- In a separate mixing bowl, add white sugar, brown sugar and vanilla extract. Mix this together until combined. Add the eggs one at a time, mixing well after each addition. Add the melted butter and chocolate mixture and stir well until completely combined.
- In a separate mixing bowl, sift in the cocoa powder, flour, baking powder and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not over-mix. Pour the batter into the prepared cast iron pan and use a spatula to spread it evenly. Sprinkle in the milk chocolate chips.
- Bake in the oven for 20-25 minutes, or until a toothpick stuck in the center comes out with a few crumbs. You want the center to be fudgy and soft. Let it cool in the skillet for a few minutes, then serve warm with a few scoops of ice cream or whipped cream on top. Enjoy right out of the cast iron, or cut it up to serve.
Notes
Storage - If you’re eating the brownie out of the pan, especially if you put ice-cream on top, I don’t recommend storing the leftovers. If you didn’t, scoop the brownie out of the cast iron and transfer it to an airtight container, then store at room temp. for about a week, or freeze for up to 3 months. Leaving the brownie in the cast iron could damage your pan.
Nutrition
Calories: 380kcalCarbohydrates: 47gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 78mgSodium: 98mgPotassium: 211mgFiber: 2gSugar: 37gVitamin A: 428IUCalcium: 48mgIron: 2mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.