Description

This Skillet Brownie recipe creates a rich, fudgy dessert baked right in a cast iron skillet. Combining melted butter, oil, and chocolate chips with eggs, sugar, and cocoa powder, it yields a deep chocolate flavor with a slightly crispy edge and soft center. Perfect for sharing, this easy-to-make brownie pairs wonderfully with vanilla ice cream for a decadent treat.

Ingredients

Scale

Wet Ingredients

3/4 cup butter
1/4 cup vegetable oil
3 eggs + 2 yolks
2 teaspoons vanilla extract

Dry Ingredients

1 cup granulated sugar
3/4 cup brown sugar
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon salt
1/8-1/4 teaspoon espresso powder (optional)

Chocolate

1 1/2 cups chocolate chips, divided (1 cup + 1/2 cup)

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Instructions

Melt the Chocolate Mixture: In a medium saucepan over medium heat, melt the butter, vegetable oil, and 1 cup of chocolate chips together. Stir continuously until completely smooth, then remove from heat and pour into a heat-proof mixing bowl. Allow to cool for 5 minutes.
Preheat and Prepare Skillet: Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet to prevent sticking.
Whisk Eggs and Vanilla: In a separate bowl, whisk together the 3 eggs, 2 egg yolks, and 2 teaspoons vanilla extract until the mixture is smooth and well combined.
Combine Wet Mixtures: Slowly pour the egg mixture into the slightly cooled chocolate mixture, whisking constantly to blend thoroughly.
Add Dry Ingredients: Add the flour, Dutch-process cocoa powder, salt, and optional espresso powder to the mixture. Stir gently until almost combined, leaving a few streaks of flour visible.
Incorporate Remaining Chocolate Chips: Add the remaining 1/2 cup chocolate chips to the batter and stir just until evenly mixed.
Bake the Brownie: Transfer the batter into the prepared cast iron skillet, smoothing out the top evenly. Bake in the preheated oven for 30 to 35 minutes depending on how fudgy or firm you prefer the center.
Cool and Serve: Let the brownie cool for a few minutes to set before serving. For best results, serve warm with a scoop of vanilla ice cream on top.

Notes

For a more intense chocolate flavor, use Dutch-process cocoa powder as specified.
Espresso powder is optional but enhances the chocolate depth without adding a coffee taste.
Adjust baking time slightly to achieve your preferred brownie texture: less time for gooey, more time for cakier brownies.
Using a well-seasoned cast iron skillet helps with even baking and easy release.
Let the brownie cool briefly before serving to avoid overly molten center and to enhance flavor.