Skillet Brownies

Everyone has a thing they really love to eat. For some, it’s chocolate. Others, fresh bread and cheese. For me, it’s brownies.

Brownies should be a little bit gooey but not too wet, a little bit cakey, but not too much and a little bit crunchy but not too dry. They have to be fresh made and warm or they are just dry and tasteless. So, I love to make them fresh with all sorts of toppings.

Tonight, we were bbq’ing and I contemplated making brownies on the grill. But, but the time I got my act together, it was raining outside (again!). So, I made skillet brownies in the oven and they are perfect. Soft in the middle, crunch on the edge… truly the perfect brownie.

I happened to top mine with strawberries and sugar this time around, but ice cream or even fresh plain yogurt would taste great too!

Skillet Brownies

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 stick (8 tablespoons) unsalted butter
  • 4 ounces, plus ½ cup semisweet chocolate chips, divided
  • 1½ ounces unsweetened chocolate
  • 2 large eggs
  • 2 teaspoons instant coffee powder
  • 1½ teaspoons vanilla extract
  • 1/2 cup sugar
  • 1/4 cup + 1 tablespoon all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt 


  1. Preheat the oven to 350 degrees.
  2. Heat the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium heat-proof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. img_2395
  3. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature. img_2397
  4. In a medium bowl, sift together ¼ cup of the flour, the baking powder, and salt and stir it into the chocolate mixture. Toss the remaining ½ cup of chocolate chips and one tablespoon of flour together in a medium bowl and stir them into the chocolate mixture. img_2399
  5. Spoon the mixture into a cast-iron skillet and bake for 22 minutes exactly (don’t overbake – a toothpick inserted in the center will not come out clean!). Serve warm. Enjoy!

Adapted from:

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