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Chocolate Skillet Brownie Recipe

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This decadent Chocolate Skillet Brownie recipe offers rich, fudgy brownies baked directly in a skillet for a warm, gooey treat perfect for sharing. Featuring a crackly top, melty chocolate chips, and a hint of flaky sea salt, these brownies combine classic flavors with a delightful texture contrast that brownies lovers will adore.

Ingredients

Dry Ingredients

  • 1 cup (120g) all-purpose flour
  • ½ cup (43g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 ½ stick (170g) unsalted butter, cubed
  • 3.5 ounces (100g) baking chocolate, chopped
  • 2 Tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 2 medium eggs
  • 1 egg yolk
  • 1 cup (200g) granulated sugar

Additional

  • 1 cup (170g) + 2 Tablespoons chocolate chips, divided
  • Flaky sea salt, for serving

Instructions

  1. Preheat and prepare skillet: Preheat your oven to 350°F (180°C). Lightly grease a 10-inch (25 cm) oven-safe skillet with butter and set aside to ensure the brownie batter doesn't stick during baking.
  2. Mix dry ingredients: Sift together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder in a large bowl to evenly combine and remove any lumps. Set aside.
  3. Melt butter and chocolate: In a saucepan over low to medium heat, combine the cubed unsalted butter, chopped baking chocolate, and canola oil. Stir regularly until the mixture is completely melted and smooth. Remove from heat and let it cool slightly to avoid cooking the eggs in the next step.
  4. Whisk eggs and sugar: In a large mixing bowl, whisk together the eggs, egg yolk, granulated sugar, and vanilla extract until just combined. Continue whisking vigorously for 2 minutes to incorporate air that will help create the signature crackly top on the brownies.
  5. Combine wet and dry mixtures: Slowly pour the warm melted chocolate mixture into the egg mixture, whisking constantly to combine thoroughly. Then add in the sifted dry ingredients and gently stir using a rubber spatula until just combined. Avoid over-mixing to keep the brownies fudgy and not cakey. Fold in 1 cup (170g) of chocolate chips gently.
  6. Bake the brownies: Pour the batter evenly into the prepared skillet. Sprinkle the remaining 2 tablespoons of chocolate chips on top to add melty pockets of chocolate. Bake in the preheated oven for about 25 minutes, or until the brownies are slightly underbaked in the center for a fudgy texture.
  7. Cool and serve: Allow the skillet to cool for about 5 minutes to set the brownies before serving. Top with flaky sea salt to enhance the chocolate flavor, and optionally serve with vanilla bean ice cream. Enjoy these brownies warm and fresh right from the skillet.

Notes

  • Do not overmix the batter after adding dry ingredients to maintain fudgy texture.
  • Baking slightly underbaked ensures a fudgy center rather than cakey brownies.
  • The crackly top is achieved by whisking eggs and sugar for 2 minutes before combining with the chocolate.
  • Use high-quality baking chocolate for best flavor.
  • Flaky sea salt topping enhances the chocolate richness with a balance of saltiness.
  • Serve warm for the best gooey and indulgent experience.

Find it online: https://recipethrive.com/chocolate-skillet-brownie-recipe/