Skillet Brownie Recipe

Made in one bowl, this skillet brownie is stuffed with chopped caramel candies and Hershey bar chunks, then baked to warm, fudgy perfection!

Perfect for any occasion, and SO easy to make!  We love easy sweets like my Baileys Brownie Dip Bourbon Vanilla Ice Cream.   This is one of my Desserts you’ll definitely want in your recipe box!

SKILLET BROWNIE RECIPE

Who has time to wait for brownies to cool?  Just bake a skillet brownie, grab a spoon and dig right in and enjoy the gooeyness!

I feel like there are some days where we just NEED sweets.

Maybe you’ve been super stressed, maybe you didn’t get to have your morning cup of coffee, maybe your kids have been reminiscent of devil-spawn, or maybe you saw a photo on Instagram that just made you mouth water and sparked that instant craving.

Brownies are just the best aren’t they? And what’s better than a brownie… a skillet brownie!

They’re made for the impatient person, as there’s no waiting for the brownies to cool before you cut them into nice little squares.  Just grab a spoon and literally dig in!

HOW TO MAKE SKILLET BROWNIES

1. Add butter and chopped chocolate to a big microwave-safe bowl, and microwave until melted.  This can also be done over a double boiler.
2. Set melted chocolate and butter aside to cool for a few minutes.
3. Stir in sugar, eggs, and vanilla.
4. Add in flour, cocoa powder, and stir in gently until JUST combined.
5. Stir in half the candy and chocolate bar pieces.
6. Pour into skillet and bake about 30 minutes.
7. Let cool for 5-10 minutes, top with more candy/chocolate, caramel sauce, and ice cream.

COOKING TIPS FOR THIS BROWNIE RECIPE

• ROOM TEMPERATURE -for the best results when baking, your cold ingredients should be at room temperature so they can incorporate fully into the dough.  For this recipe, that’s only the eggs.  Try to take them out of the refrigerator about 30 minutes before making the brownies.
  • If you forgot, no worries!  Try filling a small bowl with warm water (not hot!), and add your eggs to that for a few minutes so they can warm up.
• COCOA POWDER – use your favorite brand of quality cocoa powder.  I personally like to use Hershey’s.
• OVER MIXING – over mixing the batter can incorporate too much air, which can change the texture.  I like to mix until there are no dry flour streaks when stirring.  And I always hand-stir my brownie batter… a mixer is a sure-fire way to over mix.

VARIATIONS OF THIS RECIPE

• CANDY –  if you prefer a different type of candy, feel free to switch it up!  My personal favorite other option is Snickers bars.
• HOT FUDGE SAUCE – for an extra dose of chocolate, try a drizzle of hot fudge sauce.
• CARAMEL – instead of going for store-bought caramel sauce, I highly recommend my browned butter salted caramel sauce… it doesn’t take long to make and it’s fabulous!!
• ESPRESSO – one of my favorite things to add to my chocolate baked goods is espresso powder.  It adds a delicious back-note of coffee which enhances the chocolate flavor.  Try adding 1/2 tsp to your brownies!

MAKING SKILLET BROWNIE AHEAD OF TIME

While I’ve not tested this, I’ve read in Bon Appetit that if you refrigerate the batter overnight (or for just a few hours), that the result is a brownie that has a more intense chocolate flavor and is even fudgier.

This is a pretty chocolate-y and fudgy brownie recipe already, so I’ve never felt the need to test out their theory.

FREEZING

Once you bake the brownie, let it cool completely (either in the skillet, or out).  Wrap it tightly in plastic wrap and place that into an airtight container and freeze for up to 3 months.

To thaw, place in refrigerator overnight or on the counter for several hours.

STORAGE

Leftovers (if you have any!), should be kept in an airtight container for up to one week.  No need to refrigerate.

Oh, and that scoop of gloriously slightly melted vanilla ice cream?  Not optional!

Okay it actually IS optional, but really, why not enjoy the amazing hot/cold combo?

Speaking of which, my husband doesn’t like the whole hot/cold thing… is he crazy or what?

There’s just something so unbelievably delicious about a warm, gooey bite of chocolate with a cold, sweet bite of vanilla bean ice cream… it makes my mouth water!!

SPECIAL EQUIPMENT FOR THIS RECIPE

• 9″ Cast Iron Skillet – this is the perfect size for this recipe.

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Recipe originally published in May 2017, but has been updated with additional information in January 2020.

 

Save