Go Back
Fudgy and delicious cast iron brownie skillet. One bowl, super easy and mixer free!

Brownie Skillet


  • 144 g unsalted butter
  • 228 g semisweet chocolate, chopped
  • 1 cup caster or regular granulated sugar (I find caster sugar to melt more easily, so you can avoid that gritty sugar feeling after baking)
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 80 g all purpose flour (1/2 cup plus 2 tablespoons)
  • 1/4 teaspoon salt
  • 2 tablespoon unsweetened cocoa powder
  • 2 tablespoon cacao nibs optional
  • 1 cup semisweetchocolate chips


  • In a medium saucepan over medium heat, combine the chopped chocolate and butter and stir until melted. Set aside to cool for around 10 minutes.
  • After 10 minutes have passed, in the same pot whisk in the sugar until combined, then the eggs and vanilla until combined.
  • Switch to a spatula and gently fold in the flower, cocoa powder and salt until just combined.
  • Stir in the chocolate chips and cocoa nibs if using, until just combined.
  • Pour batter into a greased oven safe skillet (9-12 inches) and bake at 180 C (350 F) for 25-35 minutes until a toothpick inserted in thecenter comes out with some moist crumbs. Don't overbake, so start checking early!