These Cast Iron Skillet Brownies combine the perfect chocolate brownie with crunchy pecans, chocolate syrup, and of course, a big scoop of vanilla ice cream! It’s the perfect date night dessert and makes a great family Valentine’s day dessert, too!
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This easy skillet brownie recipe is a delicious, decadent dessert for a small group, date night, Valentine’s day, or whenever you get the urge for chewy, rich, chocolatey, homemade brownies! The mini-skillet makes a fun and festive presentation, but you can also make these in a larger skillet or in a regular baking pan, too!
No time for homemade brownies right now? Try my recipe for the best fudgy brownies— you’ll never know they’re made from a BOXED MIX!
WHY YOU’LL LOVE THIS RECIPE
- Chewy brownies with a rich chocolate flavor
- Impressive dessert to serve guests, yet super easy to make!
- Great recipe for date night, Valentine’s Day, or a fun, family dessert!
You’ll need the following ingredients to make this delicious Cast Iron Skillet Brownie Recipe:
Cocoa Powder: Make sure to get unsweetened cocoa powder!
Chocolate Chips: Semi-sweet chips work best, but if you want a little more sweetness, milk chocolate chips are also good. You can also substitute dark chocolate chips.
Chocolate Syrup: Pre-made–this is optional for the topping!
HOW TO MAKE CAST IRON SKILLET BROWNIES: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: In the microwave, melt butter and chocolate chips. Stir until the chocolate melts in with the butter.
Step 2: Add white sugar and vanilla; stir to combine.
Step 3: Whisk eggs until frothy, then add to the chocolate mixture. Be sure the chocolate and butter have cooled so your eggs don’t scramble.
Step 4: Add cocoa powder, flour, baking soda, and salt. Stir to combine.
Step 5: Pour batter onto your mini cast iron skillet. Sprinkle with nuts (if desired). Bake 25-30 minutes until a toothpick inserted into the center comes out fairly clean (a few moist crumbs are OK). Serve with a big scoop of ice cream, a generous drizzle of chocolate syrup, and more chopped nuts!
RECIPE TIPS & TRICKS
- If you don’t want to make all three mini skillets at once, you can store the brownie batter, tightly covered in the fridge for up to a week! You can pull it out when you want and have warm brownies quickly!
⭐️ CONFIDENCE TIP ⭐️
If you bring your butter and eggs to room temperature first, they incorporate into the brownie batter much more easily.
HOW TO STORE
Storage: Store leftover, baked brownies in an airtight container for up to a week. You can also wrap them tightly in aluminum foil or plastic wrap.
You can also store leftover brownie batter! Store brownie batter in an airtight container and place it in the fridge for up to a week. When you are ready to use it, give the batter a big stir to reincorporate all of the ingredients, then bake. You will have to add a bit of baking time if the batter in right out of the fridge.
ADDITIONS AND SUBSTITUTIONS
Here are a few additions you can try:
- Espresso Powder: This will give yoru brownies even more of a rich, chocolate flavor WITHOUT making them taste like coffee!
- Cocoa Powder: For even more of a rich chocolate flavor, try Dutch process cocoa powder!
Here are a few substitutions you can make:
- Semi-Sweet Chocolate Chips: Dark chocolate chips or milk chocolate chips (or a combination!) work just fine.
- Nuts: You can use almonds, walnuts, or other nuts of your choice. You can also omit the nuts completely.
FREQUENTLY ASKED QUESTIONS
Yessss!! This recipe has a minimal amount of flour and a high butter-to-flour ratio, making them nice and fudgy, not cakey.
Yes! Since this recipe makes 3 mini-skillets. If you just want to make one, you can store leftover batter in an airtight container (or covered tightly with plastic wrap) in the fridge for up to a week.
That depends on the chocolate lover eating it! Typically, one 6.5″ skillet will serve two people.
Cast Iron Skillet Brownies
- 1 cup butter (2 sticks) salted or unsalted butter is fine
- 2 cups semi-sweet chocolate chips milk chocolate or dark chocolate also work
- 1 1/2 cups white sugar
- 1 tbsp vanilla extract
- 4 eggs
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chopped pecans optional
- 2 tsp espresso powder optional (See Note 1)
- vanilla ice cream, chocolate syrup, for serving
- Prep: Preheat oven to 350°F. Coat your small 6.5" cast iron skillet(s) with oil or a non-stick spray. In a small bowl whisk eggs until slightly frothy (about a minute).
- Prepare Chocolate: In a large mixing bowl (microwave safe), add butter and chocolate chips. Heat in the microwave in 30 second increments until butter and chocolate are melted. Using a rubber spatula, stir until you get a nice, smooth chocolate mixture.
- Add: To the melted chocolate mixture, add sugar and vanilla until well-combined. Then whisk in the eggs. Make sure the batter isn't hot when whisk in the eggs or they'll scramble-it's OK if the batter is a little warm.
- Add Dry Ingredients: Add flour, cocoa powder, baking soda, and salt into the chocolate batter and fold together until incorporated. Mix in chopped pecans, if using.
- Bake: Pour brownie batter into your prepared skillet, filling it a little more than halfway. Place brownie(s) into preheated oven and bake for 25-30 minutes until a toothpick inserted into the center comes out almost clean–the toothpick shouldn't have WET batter on it, but a few moist crumbs are OK! (See Note 2).
- Finish: Let the brownie cool for a minute or two, then place a big scoop of vanilla ice cream on top, drizzle with chocolate syrup and garnish with more pecans!