Committing to a big pan of brownies when it’s just you or you and your boo is a lot. This fudgy skillet brownie fixes that! Baked in a 6-inch cast iron skillet, it’s great for two (or one, I ain’t judging).
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How to Make This Skillet Brownie
Step 1: Stir the dry ingredients in a medium bowl. Add the oil and egg and stir until thick and moist. Stir in the chocolate chips. Spread in the prepared pan and sprinkle with more chocolate chips if desired.
Step 2: Bake until the top loses its glossy sheen. For more done brownies, wait until a toothpick comes out with just a few crumbs when inserted 1 inch from the edge of the pan. Then cool, slice, and serve your skillet brownie for two. Or eat it straight from the pan!
PRO TIP: I can’t have brownies without a scoop of vanilla ice cream. And I don’t think y’all should have this skillet brownie without it either! The perfect amount is three scoops right on top. Non-negotiable.
Skillet Brownie Recipe
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Ingredients
- 5 tbsp all purpose flour
- 6 tbsp granulated sugar
- 3 tbsp unsweetened cocoa powder
- 1/8 tsp salt
- 3 tbsp vegetable oil
- 1 large egg
- 1/3 cup chocolate chips plus more for sprinkling on top
Instructions
- Preheat the oven to 350. Spray a 6 inch cast iron skillet with nonstick cooking spray. You can also use a 5 or 6 inch round cake pan or an 8×4 inch loaf pan.
- Stir together the flour, sugar, cocoa powder, and salt in a medium bowl. Add the oil and egg and stir until thick and moist. Stir in the chocolate chips. Spread in the prepared pan and sprinkle with more chocolate chips if desired.
- Bake for 17-22 minutes until the top just loses its glossy sheen. For more done brownies, wait until a toothpick comes out with just a few crumbs when inserted 1 inch from the edge of the pan.
- Cool and then slice and serve or eat straight from the pan.
Notes
- Room Temp: If there’s any brownie left that isn’t already swimming in melted ice cream, wrap it tightly in plastic wrap or stick it in an airtight container. It will stay good on the counter for about 2 days.
- Fridge: Wrap it up well or pop it in an airtight container and keep it in the fridge for up to 4 days.
- Freezer: Wrap slices in plastic wrap, then a layer of foil, and freeze for up to 2 months. When you’re ready to dig in, thaw in the fridge overnight or on the counter for a couple of hours, then microwave it before serving.
Nutrition
Recipe Tips
- Sift your dry ingredients. It’s essential in this skillet brownie recipe for getting that smooth, rich texture.
- Bring your egg to room temp. Helps it blend in easier.
- Don’t overmix the batter. That’s how you end up with a cakey brownie instead of a fudgy one.
- Raid the pantry and add your favorite mix-ins! Nuts, M&M’s, coconut, marshmallows, pretzels. Go wild with it!
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Ice Cream: Ice cream is a MUST, boos! So scoop cookies and cream, coffee, or mocha ice cream on top of your small batch brownies.
- Toppings: A sprinkle of sea salt, a dusting of powdered sugar, or a dollop of whipped cream are all great pairings.
- Drizzles: Drizzle caramel sauce (here’s my vegan version for my vegan boos), chocolate ganache, or strawberry sauce over the top.
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Perfect recipe for when you want a small quick batch of brownies. I love cocoa so the flavor was great!
Thanks for the recipe
most favorite dessert with ice cream
One of my all-time favorite desserts to make! So crazy easy and divinely delicious, of course 🙂 Thanks for sharing!
Enjoyed this for dessert last night and it was a hit all around the table! The best way to satisfy my sweet tooth; my whole family loved it!
Wow, was this tasty! My kids loved it, too. 🙂
My hubby and I certainly did indulge on this brownie. It satisfied our sweet tooth after dinner for sure!