Skillet Brownie Recipe


  • 10 tbsp (142g) unsalted butter
  • 8 oz (228g) high-quality semi-sweet chocolate, coarsely chopped
  • 1 cup (200g) granulated sugar, sifted
  • 3 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • ½ cup + 2 tbsp (78g) all-purpose flour, spooned and leveled
  • 2 tbsp (10g) unsweetened cocoa powder
  • ¼ tsp salt
  • 1 cup (180g) semi-sweet chocolate chips
  • (Optional) Ice cream, chocolate sauce, and maraschino cherries for serving


  • Prep: Preheat your oven to 350°F (177°C) and place the rack on the lower third position. Lightly grease an oven-safe skillet.
  • Melt Chocolate and Butter: Combine chopped chocolate and butter in a medium saucepan over medium heat. Constantly stir the mixture until melted, which takes about 5 minutes. Alternatively, use a microwave-safe bowl and heat the mixture in 20-second increments, stirring after each, until melted.
  • Whisk in Sugars: Once melted and removed from heat (or out of the microwave), let the chocolate mixture cool slightly. Then, whisk in the sifted sugar until well combined.
  • Eggs and Vanilla: Add the room-temperature eggs one at a time, whisking well after each addition. Then, whisk in the vanilla extract.
  • Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients and whisk until just combined. Don’t overmix!
  • Chocolate Chips: Fold in the chocolate chips using a rubber spatula.
  • Bake: Pour the batter into your greased skillet and bake for 30-32 minutes. A toothpick inserted into the center should come out with a few moist crumbs.
  • Cool and Serve: Let the brownie cool in the skillet for at least 10 minutes before serving. Slice and enjoy warm or at room temperature. Top with ice cream, chocolate sauce, and maraschino cherries for an extra decadent treat!


  • For an even richer flavor, use dark chocolate instead of semi-sweet chocolate.
  • Want it extra fudgy? Reduce the baking time by 2 minutes.
  • Let the brownies cool completely before cutting into them for cleaner edges.
  • Leftovers can be stored in an airtight container at room temperature for up to 3 days.


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