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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.
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:
- 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.
- Stir in the white and brown sugar.
- Making sure the pan isn’t hot, whisk in your eggs and vanilla.
- Stir in flour, cocoa powder, and salt to create a smooth brownie batter. Do not beat your batter.
- Fold in chocolate chips and walnuts, then top the brownies with the remaining chocolate chips and walnuts.
- 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.
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!
Even More Brownies
The Perfect Skillet Brownies Recipe
Ingredients
- 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
Instructions
- 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.
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!
Why so much sugar?
I don’t know how people are going wrong with this recipe. These are the best brownies I’ve ever made, and I’ve made them probably a dozen times now. Tons of compliments from everyone who’s ever had them. Only modification I make is that I melt the butter and sugar together in a separate pot to keep things clean, and I let them heat for a bit longer to get a slightly caramel taste. Thanks for the incredible recipe.
Hi Gemma, can you tell me where I can find the same skillet you used in this recipe please
can I put skillet in stove instead of oven
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 ????
Hi, quick question, why can’t I see the replies to the questions ask?
I’m confused about your measurements. You have 1 cup and then in brackets (4 oz) what do you mean. Also another you have 1 cup and then (6 oz). What do I use 8 oz or what you have in brackets?
I was lazy and used the gram weights listed. Way off. Please compare white sugar, brown sugar, and unsweetened cocoa with published weights for pro bakers. These were barely edible, just an overwhelming intense chocolate taste. I left out the nuts and candy.
Please, anyone. Show me a recipe for straight (pure), CHEWY brownies. And please check these gram weights listed.
Hi Gemma I have a stainless steel skillet, would this recipe work ok in that instead of a cast iron skillet? Thank you