Description
This Skillet Brownie recipe is a decadent, fudgy treat baked directly in a cast iron skillet for a perfectly crisp edge and gooey center. Combining melted butter, chocolate chips, and rich cocoa powder, this recipe creates a luscious chocolate brownie that’s ideal for sharing. Served warm with vanilla ice cream, it’s a comforting dessert perfect for any occasion.
Ingredients
Scale
Chocolate Mixture
- 3/4 cup butter
- 1/4 cup vegetable oil
- 1 1/2 cups chocolate chips, divided
Wet Ingredients
- 3 eggs + 2 egg yolks
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 3/4 cup brown sugar
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon salt
- 1/8-1/4 teaspoon espresso powder (optional)
Instructions
- Warm Butter and Chocolate: In a medium saucepan, melt the butter, vegetable oil, and 1 cup of chocolate chips over medium heat. Stir continuously until the mixture is smooth and fully combined. Remove from heat and pour into a heat-proof mixing bowl. Allow to cool for 5 minutes to prevent cooking the eggs in the next step.
- Preheat Oven and Prepare Skillet: Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet to prevent sticking and ensure easy removal after baking.
- Whisk Eggs and Vanilla: In a separate bowl, whisk together the 3 eggs, 2 egg yolks, and 2 teaspoons vanilla extract until smooth and slightly frothy, which helps incorporate air and lightens the batter.
- Combine Wet Mixtures: Slowly pour the egg mixture into the cooled chocolate mixture while whisking continuously. This gradual mixing prevents the eggs from cooking prematurely and helps achieve a smooth batter.
- Add Dry Ingredients: Add the all-purpose flour, Dutch-process cocoa powder, salt, and espresso powder (if using) to the wet mixture. Stir gently until the ingredients are almost combined, leaving a few streaks of flour to avoid overmixing which can toughen the brownies.
- Incorporate Remaining Chocolate: Fold in the remaining 1/2 cup of chocolate chips until evenly distributed throughout the batter, adding delightful pockets of melted chocolate.
- Bake the Brownies: Transfer the batter into the prepared cast iron skillet, spreading it evenly with a spatula. Bake in the preheated oven for 30-35 minutes. Bake less for a fudgier brownie, or longer for a more set texture.
- Cool and Serve: Remove the skillet from the oven and let the brownie cool for a few minutes. Serve warm, ideally with a scoop of vanilla ice cream for a perfect contrast of temperatures and flavors. Enjoy this sumptuous dessert fresh from the skillet!
Notes
- For a richer flavor, use high-quality Dutch-process cocoa powder and semi-sweet or bittersweet chocolate chips.
- Espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
- Allow the brownies to cool slightly before serving to help them set and slice more cleanly.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Use a well-seasoned cast iron skillet to prevent sticking and improve flavor.
- Adjust bake time depending on your preference for fudgy vs. cakey brownies.
