Skillet Brownie is rich and gooey, with pools of melty chocolate throughout! You absolutely must enjoy this straight out of the pan, while it’s warm from the oven. Top it off with a little flaky sea salt and vanilla ice cream for the ultimate brownie experience!
You all know by now that I absolutely love brownies – and so many of you have made and loved my 5-Ingredient Brownies. If you are a chocolate lover, you’re going to adore this easy skillet brownie!
Why you’ll love this Skillet Brownie recipe:
- Triple the Chocolate – We’re using cocoa powder, melted chocolate, and chocolate chunks for triple the chocolate flavor!
- Fudgy Brownie – This brownie is ultra rich and fudgy, with that perfect crackly top and crispy edges!
- Quick & Easy Dessert – You could be eating this dessert in under 1 hour from now – making this the perfect dessert for everyday occasions – no special occasion needed.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Chocolate – You can use chocolate chips or chopped up baking bars like Ghirardelli or Baker’s.
- Eggs – Use large eggs.
- Vanilla Extract – Be sure to use real vanilla extract for the best flavor.
- Gluten-free – I *think* that this recipe would work well with a 1:1 gluten-free all-purpose flour, but haven’t tried it. If you do, be sure to let me know! I think almond flour could work here as well, but again I haven’t tried it.
- Dairy-free – Swap in your favorite dairy-free chocolate and butter to make this recipe dairy-free.
How to Make this Skillet Brownie Recipe Step-by-Step:
Step 1: Mix the Wet Ingredients. Start by melting together your chocolate and butter in a large bowl. Then, whisk the eggs, sugar, and vanilla into the chocolate mixture. Whisk for a few minutes to get that nice crackly top on your brownies!
Step 2: Add the dry ingredients. Whisk in the flour, salt, cocoa powder, and a pinch of espresso powder. Then, stir in the chocolate chunks.
Step 3: Bake. Spread the batter in a greased 10-inch oven safe skillet and top with more chocolate chunks. Bake as directed in the recipe card below.
You MUST enjoy this straight from the pan – I will revoke your brownie privileges if I catch you slicing this and serving it on plates! But, truly – this is best enjoyed right out of the pan, while it’s still nice and warm from the oven, with plenty of flaky sea salt and a scoop of vanilla ice cream on top. Enjoy this brownie for a chocolatey treat on Halloween night, for a date night dessert, or anytime you’re craving chocolate.
Expert Success Tips:
- Crackly Brownie Top – Want the secret to that crackly top on your brownies? Whisk in the eggs, and continue whisking for a few minutes. The mixture will lighten in color a bit, and this will create that nice crinkly top when your brownies bake!
- Don’t Over Bake – Follow the bake time below for best results. No one wants dry brownies.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
I recommend making it right before you want to eat it, especially since it’s a pretty quick recipe.
A toothpick inserted into the center will pull out moist crumbs, not a glob of wet batter. If you’re not great at judging when something is done baking, you can also use a knife to dig a little piece out of the center to get a better idea of the doneness. (I sometimes still do this, and you can hide the little hole with a chocolate chunk.)
- Chocolate – Try other types of chocolate, like dark or milk chocolate. Try subbing in half the semi sweet for one of these to keep things balanced. Swap 2 oz bittersweet chocolate for the 2 oz semi-sweet if you want a really dark chocolate brownie. I don’t recommend unsweetened chocolate in this recipe.
- Other Mix-Ins – Feel free to add chopped nuts like pecans or walnuts, m&ms, or anything else you like to add to your brownies! Try 3/4 to 1 cup of any mix in.
Serving + Storing this Recipe:
Enjoy this while it’s warm and gooey from the oven, with a scoop of ice cream! Store leftovers, tightly covered, at room temperature for 3-4 days. This is a great recipe to enjoy over a few days, because the fudgy just-baked textures does come back if you heat leftovers in the microwave or oven.
- Oven-Safe Skillet: This is a splurge purchase, but I love the 10-inch Staub Cast Iron Skillet. I use it in so many skillet recipes! However, any oven-safe skillet of similar size will naturally work just fine, like this Lodge option. (Affiliate link)
- Mixing Bowl – I love a good set of glass stackable mixing bowls! (Affiliate link)
More Brownie Recipes to Love:
- Layered Mint Chocolate Brownies
- Salted Caramel Pretzel Brownies
- Gooey S’mores Brownies
- Fudgy Gluten-Free Brownies
- Best-Ever 5 Ingredient Brownies
- Ultimate Cookies and Cream Brownies
- S’mores Brownies
- Black Forest Brownies
Did you make this recipe? Snap a photo and leave a comment!
Fudgy Triple Chocolate Skillet Brownie
- 3/4 cup salted butter (1 and 1/2 sticks, or 170 grams)
- 2 ounces semi sweet chocolate, chopped A baking bar or good quality chocolate chips are both fine
- 2 ounces milk chocolate, chopped A baking bar or good quality chocolate chips are both fine
- 1 and 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 1 and 1/2 tsp vanilla extract
- 1 cup all-purpose flour, spooned & leveled 130 grams
- 1/2 tsp salt
- 2/3 cup cocoa powder
- 1/8 tsp espresso powder
- 8 ounces semi-sweet chocolate chunks, plus an extra handful for topping (I used about 2 ounces extra for topping)
- Prep: Preheat your oven to 350° F. Grease a 10-inch oven-safe skillet with butter or spray with non-stick spray.
- Make the Brownie Batter: Melt the butter, the 2 ounces of semisweet, and the 2 ounces of milk chocolate together in a large microwave-safe mixing bowl. Melt in 30 second intervals, stirring between each, until fully melted and smooth. Add the sugars, and whisk until just combined. Add the eggs and vanilla, and whisk until combined, then continue whisking for 2 minutes (this will create that crackly top on the brownies!). Add the flour, salt, cocoa, and espresso flour, and fold in with a rubber spatula until the last streaks of flour just disappear into the batter. Add the chocolate chunks and gently mix in.
- Bake: Spread the batter evenly in your prepared skillet, and scatter any extra chocolate chunks over the top. Bake for 36 to 40 minutes. A toothpick inserted into the center should pull out moist crumbs, not wet batter, and should come out clean at the edges. (You can also use the tip of a knife to lift up a little piece from the center to see the doneness more clearly, if you have a hard time judging when brownies are done).
- Serve + Store: Let the brownies rest about 10-20 minutes before digging in. This way, they set up just a smidge, but are still nice and gooey, while not being so hot they'll burn your mouth. Top with flaky sea salt and/or vanilla bean ice cream! Enjoy this straight from the pan while it's nice and warm. I think this is best while it's warm from the oven, while the chocolate is nice and melty, but leftovers can be stored in an airtight container at room temp for 3-4 days or in the fridge for 5-6.
- Yield: The yield on this is totally up to you! Dig in with spoons for a date night treat. Or, spoon this onto plates to share with your family or friends. You'll likely end up with fewer servings this way. If you want to stretch the yield, slice it into 8 larger wedges, or into 12 to 16 smaller squares. This is rich so you can stretch the yield with smaller pieces if desired!