Deeply chocolaty skillet brownies. These are perfect for those nights in with friends watching your favorite Netflix show. It can be made in a large skillet for everyone, or in minis for individual snacking!
There is nothing better than a fudgy brownie with chewy edges. It is one of the best things to happen to dessert ever. Making it in skillets makes it easier to put together and better to eat! You can make skillet brownies in a large skillet to share, or better yet, in mini skillets so you don’t have to share – perfect now that everyone is more aware of keeping to themselves.
How to make mini brownies
There is nothing cuter than individual mini skillet brownies. Finding mini cast iron skillets isn’t always easy. I’ve found some at Target, but if you don’t want to leave the home, I bought mine online. I bought two sets of these mini cast iron skillets and they are some of my favorite purchases.
Once you have your pans, you make your brownies in one bowl (less mess is always a good thing) and evenly divide the batter. Baking time is only a few minutes less than what you need for a larger pan.
I recommend starting to check after about 18 minutes. I always err on the side of underbaked because cast iron retains heat well and will continue to cook the brownie slightly when you take it out of the oven.
Why this recipe works
There are so many good things about this recipe and baking your brownies in skillets in general.
- You can eat it still warm right from the oven
- No need to wait for it to cool so you can cut it
- Its easier to load up with all the toppings
- No plates or other dishes necessary
- Warm, gooey, and also just pretty to look at
You don’t even need a cast-iron skillet to make these! Anything that is oven-safe will work!
You can do a lot to dress up your brownies. I love mixing in a lot of things like nuts, fresh or dried fruits, and even some booze.
To top the brownies, I recommend whipped cream, ice cream, sprinkles, hot fudge sauce, caramel, and similar all work really well. You can leave a bit of everything out so everyone can build their perfect brownie.
It isn’t often that you have any leftover skillet brownies. If you do find you have extra, I recommend removing them from the skillet and place in an airtight container. It keeps at room temperature for about 3 days.
It freezes well and can keep in an airtight container for up to a month.
More you will love
If your cravings are as strong as mine, you will want to check out a few of these other recipes. These raspberry brownies are a personal favorite of mine. I also love these Oreo brownies and pecan pie brownies. If you love something gooey, you will adore these s’mores brownies. For a classic pairing, you will want to try these peanut butter brownies.
I first shared this brownie recipe on Food Fanatic as a contributor!
- 1/2 cup unsalted butter
- 7 ounces semisweet chocolate
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup Dutch-processed cocoa
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees F.
- Melt the butter and chocolate together on low heat. Stir continuously until the mixture is well combined.
- Add the sugar and mix well
- Beat in the eggs and vanilla until well-combined.
- Fold in the cocoa powder, flour, and salt. Stir until just combined.
- Bake for 28 - 30 minutes in 10-inch skillet, or about 18 minutes or mini skillets.
- Remove from heat and allow to cool for a few minutes (just so it is not scalding) before digging in!
Best served fresh from the oven. Adjust baking times if you are using different sized skillets.
Amount Per Serving: Calories: 494Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 134mgSodium: 218mgCarbohydrates: 58gFiber: 4gSugar: 43gProtein: 7g