Serve up a crowd-friendly sweet with the ultimate recipe for a Quick and Easy Skillet Brownie that’s perfect for topping with your choice of ice cream.
Two words: skillet brownie.
It’s hard to imagine anything more appealing to a chocolate lover like myself (those brownie bites definitely come close though!), but this new go-to recipe is so much more than meets the eye.
Of course we need a skillet brownie to be capable of supporting a scoop or three of your ice cream of choice, but beyond the perfect flavor and texture, it has loads to offer:
- Pantry Perfection: It’s made with just a few pantry and fridge staples. Nothing fancy about this one. Just good ol’ sugar, butter, eggs and cocoa powder. (OK, and some chocolate chips or chunks!)
- Pick Your Pan: Just because it’s called a “skillet brownie” doesn’t mean you necessarily have to bake it up in a skillet, which leads me to…
What if I Don’t Have a Skillet?
I’m so glad you asked! This classic brownie recipe can be baked in your pan (or pans) of choice, including:
- A 10-inch cast-iron skillet
- An 8-inch square baking pan (lined with parchment paper)
- A 9-inch square baking pan (lined with parchment paper)
- A muffin pan
- Several smaller skillets, ramekins or a mini muffin pan
How Long Do You Bake a Skillet Brownie?
It all comes down to the height of your skillet and/or if you’re using one of the pan variations listed above. For this recipe, which features a 10-inch cast-iron skillet, bake the brownie for 30 to 34 minutes.
Prefer a fudgier brownie with an ooey-gooey center? Simply underbake your brownie by aiming for around 28 minutes.
What Do You Serve on Top?
Whatever strikes your fancy! You can keep it simple and just slice this beauty into wedges to serve with an ice-cold class of milk, or you can dress her up with a confectioners’ sugar shower.
Perhaps the real winning topping is endless scoops of whatever flavor ice cream you’ve currently got stashed in your freezer. Vanilla isn’t the only option! Strawberry, peanut butter and caramel ice cream would all be great accompaniments.
What’s the Best Skillet Cookie Recipe?
For all those who are on Team Cookie rather than Team Brownie, allow me to direct you to my recipe for The Ultimate Skillet Chocolate Chip Cookie!
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- 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing skillet
- 1 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, at room temp
- 1 cup all-purpose flour
- 1 cup chocolate chips, chunks or nuts, plus more for topping
- Ice cream or confectioners' sugar, for serving
- Preheat the oven to 350°F. Grease a 10-inch skillet with butter.
- In a large bowl, whisk together the melted butter, sugar, cocoa powder, vanilla and salt.
- Add the eggs one at a time, whisking between each addition.
- Fold in the flour and chocolate chips just until the flour is combined.
- Transfer the batter into the greased skillet, smoothing it into an even layer. Sprinkle additional chocolate chips on top.
- Bake for 30 to 34 minutes until the center is just set.
- Remove the skillet from the oven, then top the brownie with ice cream and serve immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
can you make this whith a store bought brownie mix?
Sure! Not sure how the bake time may be impacted.
I converted this to gluten free, and it was fantastic!!! No one could tell it was GF!! It’s a super simple recipe, so all I had to do was substitute Cup4Cup Multipurpose Flour for the regular flour and it was a great sucess!!! I will be making this again and again!!
I’m so happy to read this, Melissa! I’m thrilled the gluten-free flour worked so well!
This was so easy to make and even more delicious to eat!! They were super moist, we cooked them for the full 30 minutes and removed them from the skillet right away (and ate with ice cream)…awesome!
Yay! I’m so glad you enjoyed the recipe, Amy!
I love this recipe! I bake it for 30 minutes and the chocolate chips on the inside melt, making the brownie so soft & gooey!
Lately though, the chocolate chips have been hard, leaving the brownies harder and a little dry. Any advice on how to fix this? Thank you!
Hi there! So glad you’re enjoying the recipe! I think it depends on the brand of choco chips you use, but you could always re-warm each slice in the microwave to re-soften it :)
Made this several times before leaving a post. Family (who loves sweets) all agree this is the best brownie. And I even overlooked the part about adding chips to the top, the extra chocolate from the chips inside is delicious. I love that it is so simple to throw together. I preheat my skillet and we have nice moist brownies at 20 minutes with ice cream on the side. Thanks for such an easy sweet treat! *I omit the salt as I keep salted butter on hand.* :-)
Woohoo! I’m so thrilled your family has been enjoying the recipe, Jonnie!
I just made the skillet brownies. I let them set in the pan a few minutes, then went back and turned them out on a cooling rack, and they gave no trouble coming out of the pan. Probably because there is so much butter in the recipe. It will be our dessert after supper tonight. Thanks for sending this recipe to my inbox. Penny Hibbs.
You are so welcome, Penny! Enjoy!
This tasted okay. I probably made it wrong, but it tasted like an uniced sheet cake. Wasn’ good. It was extremely dry.
Hi Abby – I’ve never experienced this brownie being dry. Did you bake it on the center rack? And did you check for doneness around the 30 minute mark?
absolutely loooooooooooooove it!
Woohoo! I’m so thrilled you enjoyed it!
Way too dry. 350° is too hot, I suppose. These came out and dried into crumbles.
Hi Rick – I’ve never experienced this brownie being dry. Did you bake it on the center rack? And did you check for doneness around the 30-minute mark?
THESE ARE THE BESSSSSST!!! So fluffy and easy! I LOVE this recipe and I’m hard to impress. I used 1 tsp of vanilla and 1/2 tsp of peppermint extract instead and it was sooooo good.
I’m thrilled you enjoyed the recipe, Aimee!
So delicious! And it really was quick and easy. I don’t have a 10 inch skillet so I used my 12 inch skillet. I knew I had to bake it for less time so I checked on it after 20 minutes and took it out after about 22 minutes. It was perfect. I’ll make this again for sure.
Amazing! I’m so thrilled you enjoyed the recipe, Liliana!
These were fast and easy to put together and baked just fine in my cast iron skillet. The whole family loved them
I’m so thrilled to read this, Donna!