Skillet Brownie
A warm, fudgy brownie made in a cast iron skillet, perfect for sharing and serving straight from the skillet, delicious with or without ice cream.
Ingredients
Brownie Base
- ½ cup unsalted butter (melted)
- 1 tablespoon vegetable oil
- 1 cup granulated sugar
- 1 tablespoon granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 6 tablespoons cocoa powder
- 2 tablespoons dark cocoa powder
- 2 ounces dark chocolate chips or chunks
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit and grease an 8 or 9-inch cast iron skillet. Set aside.
- In a medium bowl, whisk together the melted butter, vegetable oil, and granulated sugar until well combined.
- Add the eggs and vanilla extract to the mixture and mix until everything is blended together.
- In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and both cocoa powders.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Then, fold in the dark chocolate chips.
Baking
- Pour the batter into the prepared skillet and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool for 5 minutes before serving.
Notes
Serve warm straight from the skillet with optional vanilla ice cream on top. To store leftovers, cool completely and cover with plastic wrap or store in an airtight container. Best kept at room temperature for up to three days or refrigerated for about a week.