I just made Cast Iron Brownie Recipes that deliver a fudgy center and crackly top so the photos will make you stop scrolling.

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I am obsessed with skillet brownies in my cast iron. The crackly top, gooey center, melted chocolate oozing from pockets of 1 cup chocolate chips or chunks, for stir in and top and the slightly bitter lift from 1/2 cup unsweetened cocoa powder.

I love that rough edge where it caramelizes against the skillet. And the whole thing looks dramatic straight from the pan.

Baking In Cast Iron Skillet stuff? Yes.

Cast Iron Brownie Recipes that actually make people shut up and eat. No fuss, no fake glamour, just ferocious chocolate you can share or aggressively hide from guests now.

Ingredients

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Butter: gives rich, tender crumb and that glossy top you’ll happily lick off the pan.
Semisweet chocolate: basic chocolate backbone, deep flavor and fudgy melt throughout.
Granulated sugar: sweetens and helps that slightly crackly brownie crust we all love.
Light brown sugar: adds a bit of chew and warm caramel notes.
Very cozy.
Eggs: bind everything, give structure and that cakey versus fudgy balance.
Vanilla extract: boosts chocolate without stealing the show.
Subtle, homey warmth.
All purpose flour: the neutral frame that keeps brownies from collapsing into pudding.
Unsweetened cocoa powder: packs chocolate intensity and dry richness.
Not just color.
Kosher salt: brightens sweetness and shows off chocolate’s true personality.
Stir-in chocolate chips: pockets of gooey joy and extra melty texture.
Top chocolate chunks: dramatic melty blobs on the surface.
Instagram friendly.
Chopped walnuts or pecans: crunchy contrast, slightly bitter nuttiness.
Optional but nice.
Butter or oil for skillet: prevents sticking and helps edges get crisp and caramelized.
Flaky sea salt: sprinkle at the end for small crunchy salty hits.
Divine.

Ingredient Quantities

1 cup (2 sticks) unsalted butter

8 ounces semisweet chocolate, chopped or chocolate chips

1 1/4 cups granulated sugar

1/2 cup packed light brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon kosher salt

1 cup chocolate chips or chunks, for stir in and top

1/2 cup chopped walnuts or pecans, optional

butter or oil for greasing a 10 or 12 inch cast iron skillet

flaky sea salt for finishing, optional

How to Make this

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1. Preheat oven to 350F and generously grease a 10 or 12 inch cast iron skillet with butter or oil so the brownie comes out easy; set aside.

2. In a heatproof bowl set over simmering water or in short bursts in the microwave, melt 1 cup (2 sticks) unsalted butter with 8 ounces semisweet chocolate until smooth, stirring often; let it cool a little so it is warm not hot.

3. Whisk together 1 1/4 cups granulated sugar and 1/2 cup packed light brown sugar into the warm chocolate mixture, then beat in 4 large eggs one at a time, and stir in 1 teaspoon vanilla extract until glossy and combined.

4. Sift or whisk together 1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 teaspoon kosher salt in a separate bowl so there are no lumps.

5. Fold the dry ingredients into the chocolate mixture just until incorporated; do not overmix or you’ll make the brownies tough.

6. Stir in 1 cup chocolate chips or chunks and 1/2 cup chopped walnuts or pecans if using; reserve a handful of chips or chunks for scattering on top.

7. Scrape the batter into the greased cast iron skillet, smooth the top, and sprinkle the reserved chips/chunks over the surface.

8. Bake in the preheated oven 20 to 30 minutes depending on skillet size and oven; edges should be set and a toothpick in the center should come out with a few moist crumbs, center should still be slightly gooey, not wet batter.

9. Let the skillet brownies cool for at least 15 minutes so they firm up, then finish with flaky sea salt if you like, slice into wedges and serve warm with ice cream or whipped cream.

Equipment Needed

1. 10 or 12 inch cast iron skillet, well greased
2. Oven (preheated to 350 F)
3. Heatproof bowl for melting chocolate (for double boiler) or a microwave safe bowl
4. Small saucepan to simmer water for the double boiler or a microwave for melting
5. Whisk and a rubber spatula for folding and scraping
6. Measuring cups and spoons
7. Fine mesh sieve or sifter for the flour and cocoa
8. Mixing bowls (one for dry, one for wet)
9. Kitchen knife and cutting board for chopping nuts or chocolate, plus oven mitts and a toothpick for testing doneness

FAQ

How do I know when the brownies are done? Look for set edges and a slightly wobbly center. A toothpick should come out with moist crumbs but not raw batter. If it looks glossy but not liquid, it is done.

Can I use a different size skillet? Yes. A 10 inch skillet will give thicker brownies and bake faster, about 25 to 30 minutes. A 12 inch skillet spreads batter thinner so plan for 30 to 35 minutes. Adjust time and watch the center.

Can I substitute cocoa or flour? You can swap dutch processed cocoa for natural cocoa but it will change flavor a bit. You can try a 1 to 1 gluten free flour blend for AP flour but texture may be slightly different.

Why did my brownies come out dry? Most likely they were overbaked. Start checking 5 to 10 minutes earlier than you think. Also avoid overmixing after adding flour which can make them cakey or dry.

Can I make the batter ahead? You can make the batter and keep it covered in the fridge for up to 24 hours. Let it sit at room temp 30 minutes before baking so it goes into the oven not too cold.

Can I add mix ins? Absolutely. Swirl in caramel, peanut butter, chopped candy bars, or extra nuts. Just dont overload the batter or it might not set correctly.

How do I store and reheat leftovers? Keep covered at room temp for 2 days or in the fridge up to a week. Rewarm slices in the microwave for 10 to 20 seconds or in a 300F oven for 5 to 8 minutes.

How To Make The Best Skillet Brownies In Cast Iron Recipe Substitutions and Variations

Butter: swap with equal amount of coconut oil or vegan butter. Coconut oil gives a slight coconut taste, vegan butter keeps it neutral, both melt the same so batter texture stays close to original.
Semisweet chocolate: use bittersweet or dark chocolate (about 60 to 70% cacao) for a richer, less sweet brownie, or milk chocolate if you want sweeter, milder flavor. Adjust sugar a little if you use milk chocolate.
Eggs: replace each large egg with 1/4 cup applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes). Applesauce makes them a bit cakier and keeps them moist, flax gives more structure.
All purpose flour: you can use 1 to 1 measure gluten free 1-to-1 baking flour blend. For a fudgier result use 3/4 cup almond flour plus 1/4 cup AP flour, but note texture changes and nuts add moisture.

Pro Tips

1) Melt chocolate and butter gently, stir often, and take it off the heat when it is warm not hot. If it gets too hot the eggs can scramble later, and the texture will be grainy. Microwaves work fine but use short bursts and stir between each.

2) Measure the flour by spooning it into the cup and leveling, do not scoop with the measuring cup. Too much flour makes the brownies dry and cakey, so be gentle when you mix the dry into the wet.

3) Fold just until the batter looks combined, do not overmix. Overworking the batter makes the brownies tough. Save a handful of chips to press on top so they melt and look glossy.

4) Watch bake time not the clock. Edges should look set and a toothpick in the center should come out with moist crumbs, not wet batter. Let the skillet rest at least 15 minutes so it firms up, and finish with flaky sea salt if you want a nice contrast.

How To Make The Best Skillet Brownies In Cast Iron Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just made Cast Iron Brownie Recipes that deliver a fudgy center and crackly top so the photos will make you stop scrolling.

Servings

servings

Calories

557

kcal

Equipment: 1. 10 or 12 inch cast iron skillet, well greased
2. Oven (preheated to 350 F)
3. Heatproof bowl for melting chocolate (for double boiler) or a microwave safe bowl
4. Small saucepan to simmer water for the double boiler or a microwave for melting
5. Whisk and a rubber spatula for folding and scraping
6. Measuring cups and spoons
7. Fine mesh sieve or sifter for the flour and cocoa
8. Mixing bowls (one for dry, one for wet)
9. Kitchen knife and cutting board for chopping nuts or chocolate, plus oven mitts and a toothpick for testing doneness

Ingredients

1 cup (2 sticks) unsalted butter
8 ounces semisweet chocolate, chopped or chocolate chips
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 cup chocolate chips or chunks, for stir in and top
1/2 cup chopped walnuts or pecans, optional
butter or oil for greasing a 10 or 12 inch cast iron skillet
flaky sea salt for finishing, optional

Directions

Preheat oven to 350F and generously grease a 10 or 12 inch cast iron skillet with butter or oil so the brownie comes out easy; set aside.
In a heatproof bowl set over simmering water or in short bursts in the microwave, melt 1 cup (2 sticks) unsalted butter with 8 ounces semisweet chocolate until smooth, stirring often; let it cool a little so it is warm not hot.
Whisk together 1 1/4 cups granulated sugar and 1/2 cup packed light brown sugar into the warm chocolate mixture, then beat in 4 large eggs one at a time, and stir in 1 teaspoon vanilla extract until glossy and combined.
Sift or whisk together 1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 teaspoon kosher salt in a separate bowl so there are no lumps.
Fold the dry ingredients into the chocolate mixture just until incorporated; do not overmix or you'll make the brownies tough.
Stir in 1 cup chocolate chips or chunks and 1/2 cup chopped walnuts or pecans if using; reserve a handful of chips or chunks for scattering on top.
Scrape the batter into the greased cast iron skillet, smooth the top, and sprinkle the reserved chips/chunks over the surface.
Bake in the preheated oven 20 to 30 minutes depending on skillet size and oven; edges should be set and a toothpick in the center should come out with a few moist crumbs, center should still be slightly gooey, not wet batter.
Let the skillet brownies cool for at least 15 minutes so they firm up, then finish with flaky sea salt if you like, slice into wedges and serve warm with ice cream or whipped cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.