This Skillet Brownie is rich, gooey, and full of pools of melty chocolate. You absolutely must enjoy this straight out of the pan, while it’s still warm. 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 liked those, you’re going to adore this recipe! It’s even richer and more delicious, and there’s the whole triple chocolate situation. That’s right – these brownies are made with cocoa powder AND melted chocolate, while chocolate chunks are stirred into the batter. Let’s dive in and make it.
How to Make the Perfect Skillet Brownie:
Start off by melting your chocolate and butter together in a large mixing bowl. We’re melting it in the same bowl all the other ingredients will be added to, in order to keep this a super simple one-bowl recipe that you can whip up with minimal time and mess.
Next, whisk in the sugars and eggs. If you want that nice crackly top on your brownies, here’s the secret -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.
Stir in the dry ingredients next – we’re talking superrr basic things here: flour, cocoa powder, and salt. That’s it! This whole thing requires just 10ingredients. And finally, stir in those chocolate chunks to create melty pools of chocolate in the finished brownie skillet.
Couldn’t you just dive into that bowl of batter? No? Just me? Moving on!
Spread the batter into a buttered skillet (you can use nonstick spray as well!), and press a few extra chocolate chunks into the top for a really stunning effect once baked. Now comes the hard part – waiting for it to bake.
When the brownie is done, 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 so you can get a better idea of the doneness of the center of the brownie. (I sometimes still do this, and then you can hide the little hole with a chocolate chunk – just place it on and it’ll melt from the heat of the fresh-out-of-the-oven brownies).
Now, to serve our masterpiece! 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 like a civilized person (kidding). 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 few scoops of vanilla bean ice cream on top. Enjoy this brownie for a chocolatey treat on Halloween night, for a cozy date-night at home, or anytime you’re craving chocolate but don’t want to spend a tonn of time or effort on something.
Love Brownies? Try these recipes next!
- Layered Mint Chocolate Brownies – Made with a rich, fudgy brownie base, a thick and creamy mint buttercream filling, and topped with a luscious and silky layer of chocolate ganache.
- Salted Caramel Pretzel Brownies – Fudgy, rich, and studded with pools of melty salted caramel sauce and chunks of pretzels.
- Gooey S’mores Brownies – A graham cracker base, a rich layer of brownie, and melty chocolate and toasted marshmallows on top!
- Fudgy Gluten-Free Brownies – Deeply flavored brownies with a fudgy center and crackly lid – and all you need are basic pantry staples and some almond flour to make these!
- Best-Ever 5 Ingredient Brownies – One of the all-time most popular recipes on my site, these come together in no time and are always a hit.
- Ultimate Cookies and Cream Bars – A layer of thick, fudgy brownies with oreos in the middle, topped with sweetened condensed milk and crushed oreos, and finished with a layer of oreo frosting and chocolate ganache!
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Fudgy Triple Chocolate Skillet Brownie
Ingredients
- 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
- 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)
Instructions
- 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 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 pan, 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!
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