Fudgy Skillet Brownies
Dive into chocolate decadence with these Fudgy Skillet Brownies, the ultimate dessert for any chocolate lover! Baked to perfection in a 9-inch cast-iron skillet, this recipe combines velvety melted butter and semi-sweet chocolate chips with rich cocoa powder for an indulgent, gooey texture that’s hard to resist. A hint of vanilla and optional chocolate chunks elevate each bite with a depth of flavor, while the slightly underbaked center ensures maximum fudginess. Ready in just 40 minutes from start to finish, these brownies are ideal for warm, straight-from-the-skillet enjoyment, topped with vanilla ice cream or a drizzle of caramel. Perfect for sharing (or not), this one-pan dessert brings bakery-level indulgence to your home kitchen!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams semi-sweet chocolate chips
- 150 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 65 grams all-purpose flour
- 25 grams cocoa powder
- 0.25 teaspoons salt
- 50 grams chocolate chunks (optional)
Instructions
Preheat your oven to 175°C (350°F). Place a 9-inch oven-safe skillet on the stovetop and lightly butter the interior to prevent sticking.
In a medium-sized saucepan, melt the unsalted butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until smooth and fully combined. Remove the pan from heat and allow the mixture to cool slightly.
Whisk in the granulated sugar and brown sugar until fully incorporated. The mixture should have a thick and glossy consistency.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
If using, gently fold in the chocolate chunks for extra gooeyness.
Pour the batter into the prepared skillet and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center is slightly underbaked. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
Remove the skillet from the oven and let the brownie cool for at least 10 minutes before serving. This allows the center to set slightly while keeping it fudgy.
Serve warm directly from the skillet with a scoop of vanilla ice cream or a drizzle of caramel sauce, if desired.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 51.1 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
