Old-Fashioned Brownie Skillet Brownie
Fudgy old-fashioned skillet brownie with crisp edges and a soft center baked in a cast iron pan
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INGREDIENTS
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp fine salt
- 1/2 tsp baking powder.
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 1/4 cups granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract.
Mix-ins
- 3/4 cup semisweet chocolate chips
- 1/2 cup chopped walnuts optional.
For Serving
- vanilla ice cream
- powdered sugar optional.
INSTRUCTIONS
Prep
- preheat oven to 350 F
- lightly grease a 9 inch cast iron skillet with butter or nonstick spray and set aside.
Make Batter
- whisk melted butter and sugar until glossy
- whisk in eggs one at a time until smooth and slightly thickened then whisk in vanilla
- sift in flour cocoa powder salt and baking powder and fold just until no dry streaks remain
- fold in chocolate chips and walnuts if using.
Bake And Serve
- spread batter evenly in the skillet and smooth the top
- bake until edges are set and the center is just barely set with moist crumbs on a toothpick 22 to 28 minutes
- cool in the skillet 15 to 20 minutes to set then slice and serve warm topped with ice cream if desired.
Notes
1. Use an 8 inch skillet for thicker brownies and bake 2 to 5 minutes longer. Do not overbake for a fudgy center and pull when the middle still looks slightly underdone. Swap chocolate chips for chopped dark chocolate or add 1 tsp espresso powder to deepen cocoa flavor. Replace walnuts with pecans or omit nuts for a classic chewy brownie. Store covered at room temperature up to 3 days or refrigerate up to 5 days and warm briefly before serving
Nutrition
Calories: 420kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g