Brownies & Bars

The Perfect Skillet Brownies

4.63 from 64 votes
Try making my Skillet Brownies recipe in just one pan and skip doing all of those dishes that come along with baking your favorite chocolate desserts!
Chocolate, gorgeous, skillet brownies.

Hi Bold Bakers!

Here’s the biggest secret to this recipe: you don’t need any fancy skills to make perfect, fudgy, rich skillet brownies (get it?). And cooking brownies in a skillet has huge bonuses: 

  • There’s no washing dishes because you mix your ingredients right in your cast iron skillet, 
  • It takes under 30 minutes to make, and 
  • It’s a dessert meant for sharing straight from the skillet. 

No one is cutting you a tiny corner of a brownie and sending you on your way. You are the boss of your serving size because you hold the spoon!

Also, just a friendly note: if you top the skillet with ice cream then, technically, the whole brownie should really get eaten in one sitting. Makes sense right? 

What Kind of Skillet to Use for Skillet Brownies

Since these brownies will be baked in an oven, you want to make sure you are using a cast-iron skillet. It should go without saying, but you won’t want to put anything with a plastic or wooden handle into a hot oven. 

If you have never used a cast iron skillet for baking before, I am so excited for you! The reason why these skillets are a prized possession of so many professional and home bakers is that they hold and distribute heat super efficiently, making for a truly perfect brownie.

A Skillet Brownies recipe topped with ice cream and nuts.

What You Need To Make Skillet Brownies

As the name suggests, you will need a cast-iron skillet in order to make these brownies, and the other tools should come as no surprise! Here’s what you’ll need:

  • A 10″ (25 cm) cast-iron skillet
  • Measuring spoons
  • Measuring cups
  • An oven

How To Make Skillet Brownies

Creating these wonderfully fudgy brownies is as easy as 1-2-3… or as easy as A-B-C… or as easy as pie. Sorry, we’re making brownies here, let’s not get distracted. 

Here’s how you make skillet brownies:

  1. Place your cast iron skillet on your burner over low heat to melt your butter (don’t let it bubble!). Remove from heat once melted.
  2. Stir in the white and brown sugar.
  3. Making sure the pan isn’t hot, whisk in your eggs and vanilla.
  4. Stir in flour, cocoa powder, and salt to create a smooth brownie batter. Do not beat your batter.
  5. Fold in chocolate chips and walnuts, then top the brownies with the remaining chocolate chips and walnuts.
  6. Bake at 350°F (180°C) for 25-30 minutes.

Gemma’s Pro Tips For Making Skillet Brownies:

  • Brown sugar is a brownie’s best friend! The addition of brown sugar results in a moister, fudgier brownie.
  • Use a good quality unsweetened cocoa powder and bittersweet chocolate (70%) to achieve the perfect balance of rich chocolate and sweetness.
  • TOAST THOSE WALNUTS! Toasting the walnuts not only helps enhance their flavor, but it will also help keep their crispy texture in the baked brownies.
  • Don’t beat your batter! If you beat your batter, it will toughen; stir in your flour, cocoa powder, and salt.
  • Make sure you remove the brownies from the oven when they are JUST set to the touch. The brownies should be a little underdone, as the cast iron skillet will remain hot and finish the baking outside of the oven.

The texture of a brownie made in a skillet! My skillet brownies recipe are made entirely in one skillet.

How To Store Skillet Brownies

This paragraph is here just in case the brownies aren’t gobbled it up in one sitting! Skillet brownies can be stored in an airtight container at room temperature for up to 3 days, or in a refrigerator or up to a week.

So, if you’re sick of dishes after baking like I am, it’s time to try making my Skillet Brownies in just one pan!

Make More Brownies

And don’t forget to buy my Bigger Bolder Baking Cookbook!

The Perfect Skillet Brownies Recipe

4.63 from 64 votes
Try making my Skillet Brownies recipe in just one pan and skip doing all of those dishes that come along with baking your favorite chocolate desserts!
Author: Gemma Stafford
Servings: 8 people
Prep Time 25 mins
Cook Time 30 mins
Try making my Skillet Brownies recipe in just one pan and skip doing all of those dishes that come along with baking your favorite chocolate desserts!
Author: Gemma Stafford
Servings: 8 people


  • 1 cup (8oz/225g) butter
  • 1 cup (8oz/225g) white sugar
  • 1 cup (6oz/170g) dark brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (5oz/142g) all-purpose flour
  • 1 cup (4oz/115g) unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup (6oz/170g) bittersweet chocolate chips
  • 1/2 cup (2 1/2 oz/71g) chopped walnuts toasted


  • Preheat oven to 350°F (180°C). Place a 10" (25 cm) cast-iron skillet on the stovetop over low heat.
  • Add in butter and allow to melt gently without bubbling. Once melted remove from the heat.
  • Stir in the white and brown sugar.
  • Next, crack in the eggs and add the vanilla. Using a fork, whisk these ingredients together. Note: make sure the pan isn't HOT when you add in the eggs or it will cook them.
  • Stir in flour, cocoa powder, and salt and mix until you have a smooth brownie batter. Don't beat as it will toughen your brownies.
  • Fold in the chocolate chips and walnuts. Spread the brownie batter evenly into the skillet and finish by sprinkling over a few extra chocolate chips and chopped walnuts.
  • Bake for 25-30 minutes or until the brownie is JUST set to touch. Baking Note: The skillet retains heat so once you remove it from the oven the brownies will actually continue to cook so take it out of the oven when they are a little 'under' done. As the brownie cools it will set up and be perfect and fudgy.
  • Once cooled down slightly, top with vanilla ice-cream and dig in! Store leftovers in an airtight container at room temperature for up to 3 days.



Submit your own photos of this recipe

1 Images


40 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
2 months ago

Made this on the grill since I didn’t want to turn the oven on in this heat. This was such a hit with the family. I grilled in a 10″ cast iron skillet on low with the lid closed for 50min, making sure to keep the temperature of the grill at 350 degrees. Turned out so rich and fudgy. This is most definitely a keeper!

3 months ago

Yum! Made tonight in my 12” cast iron skillet. Baked 20 min it’s a keeper (can’t figure out how to send u a picture 🙃

11 days ago

can I put skillet in stove instead of oven

3 months ago

Can we make without egg??

5 months ago

Couldn’t possibly say enough great things about this recipe!! Perfection!!

6 months ago

Can I use jaggery powder instead of brown sugar?

Kerry Mayo
6 months ago

Made this tonight for my family… was SO GOOD! This is a keeper, Gemma- thank you!

Jhansi Rani Dasgupta
Jhansi Rani Dasgupta
6 months ago

Why a cast iron pan and not a baking pan? What difference does it make?

6 months ago

Really gooey and delicious! I reduced the sugar and didn’t put any walnuts in it, but it was still awesome.

6 months ago

I dont have a cast iron can i use another type

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford