Cast Iron Skillet Brownies

These cast iron skillet brownies are rich, fudgy, and made from scratch with simple ingredients. Perfect for satisfying any chocolate craving.

If you're a chocolate lover like me, brownies are always a must. We've made plenty of boxed mix brownies over the years. They're easy and always a hit (just like my slutty brownie cups), but one day I went to grab a mix and realized we were out.

That's when I pulled out an old cookbook and created these cast iron skillet brownies from scratch, and honestly, they're even better. Rich, fudgy, and baked right in a skillet, they're perfect served warm with a scoop of ice cream!

Craving more chocolate? This chocolate Kahlua poke cake is another easy dessert that always hits the spot.

Why Bake Brownies in a Cast Iron Skillet?

Baking brownies in a cast iron skillet gives you the best of both worlds, crispy edges with a soft, fudgy center. Cast iron heats evenly, so the brownie batter bakes perfectly without drying out.

Plus, skillet brownies stay warm longer, which makes them perfect for serving straight from the pan. Just add a scoop of vanilla ice cream on top and dig in! If you love baking in cast iron, be sure to try my cast iron banana bread too, it's just as easy and delicious.

Ingredient Notes

You only need a few simple ingredients to make these rich, fudgy skillet brownies. Here are a few key ones to pay attention to. See printable recipe card below for exact ingredients and directions.

• Cocoa Powder: Use unsweetened cocoa powder for a deep chocolate flavor.
• Unsalted Butter: Melted butter adds richness and keeps the brownies soft and fudgy.
• Chocolate Chips: Semi-sweet chocolate chips work best, but milk or dark chocolate can be used.
• Eggs: Room temperature eggs help create a smooth batter and better texture.
• Flour: All-purpose flour gives structure without making the brownies too cakey.
• Nuts (optional): Add chopped walnuts or pecans for a little crunch and extra flavor, or leave them out for a classic fudgy brownie.

How To Make Cast Iron Brownies

Step 1. Preheat oven to 350°F. In a medium cast iron skillet, heat the butter and heavy cream over medium-low heat until just simmering.

Step 2. Add the chocolate chips to the melted butter mixture, stirring constantly until smooth and fully melted. Remove from heat and let cool for 5 minutes.

Step 3. In a large bowl, whisk together the sugar and eggs until smooth and slightly thickened.

Step 4. Add the chocolate mixture to the sugar mixture and stir until well combined.

Step 5. In a separate bowl, combine the flour, cocoa powder, and salt. Gradually stir the dry ingredients into the wet ingredients until a thick, smooth batter forms with no lumps. Use a rubber spatula to spread the batter evenly into the cast iron skillet.

Step 6. Sprinkle additional chocolate chips evenly over the top.

Step 7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 8. Serve warm with a scoop of vanilla ice cream, a drizzle of peanut butter, or enjoy as is at room temperature.

Baking Tips

• Use room temperature eggs for a smoother batter and better texture.
• Don't overmix the batter to keep the brownies soft and fudgy.
• Grease your cast iron skillet well to prevent sticking.
• Check doneness with a toothpick, look for a few moist crumbs in the center.
• Let brownies cool slightly before slicing for cleaner cuts.

Storage

Store leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 3 months. Leftover brownies are also great for layering into desserts like an Oreo brownie trifle!

To reheat, warm individual portions in the microwave for 10-15 seconds to bring back that soft, fudgy texture. You can also reheat the entire skillet in a low oven if serving a crowd.

Cast Iron Brownie Recipe FAQs

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