Skillet Brownies

18 Feb

You guys. My husband made me rack of lamb for Valentine’s Day. Being the thoughtful hunk he is, he did careful research on proper cooking methods. An iron skillet was requisite.


The result was romantic. It was the sweetest thing. It was…tasty. Poor little lambie.

When February 15th rolled around, there was an empty skillet to be reckoned with. It beckoned for brownies. Fudgy, chocolatey brownies. I wasn’t about to protest.


In the end I made two batches. Both were inspired by Martha’s version, but the first batch turned out…err…less than fudgy. If you’re wondering what the evolution of a recipe looks like around here, it’s a combination of mad scientist scribbles (below) and copious taste testing. Licking the spoon is quality assurance. Serious stuff.


So after my failed attempt, I upped the liquids and reduced the cook time. The best part about skillet brownies? Fewer dishes! I took my skillet and melted…


And melted…


And mixed, baked, cooled et voila– brownies!


Well, ok…they looked more like this. I got impatient (all part of the QA process).


And then it got worse. mmmm…


Fortunately, after all my careful research, I could sign off on the recipe. Tested start-to-finish to be fully worthy of your iron skillet. Enjoy!

Skillet Brownies

Yields 12″ diameter skillet o’brownies


3/4 cup granulated sugar

1/4 cup plus 1 tbsp brown sugar

1/4 cup vegetable oil

2 large eggs

3/4 cup plus 1 tbsp flour

1/4 cup cocoa powder

1/4 tsp kosher salt

1/2 tsp baking powder

1 stick unsalted butter

1/2 cup heavy cream

6 oz semi-sweet chocolate chips

powdered sugar for garnish (optional)


Preheat oven to 350 degrees.

In small bowl mix together sugars, eggs and vegetable oil. In a separate bowl, sift together flour, cocoa powder, salt and baking powder.

Put butter and heavy cream in skillet over medium heat and simmer until butter is melted and the two are well combined. Add chocolate chips and stir until melted and mixed. Slowly add your egg mixture to the skillet, whisking constantly (like chocolate ice cream, if you don’t keep stirring, the eggs will scramble instead of tempering).

Once incorporated, add dry ingredients and mix until combined, smoothing out the batter. Bake at 350 degrees for 25-30 minutes, or until knife inserted comes out clean. Cool for another 30 minutes and enjoy, one forkful at a time!


1 hour


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