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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!