Skillet Brownie

I am a chocolate girl through and through, if I have a choice on dessert, it will always be something chocolatey and a movie night is no different. I am not big on candy or sweets, but I love some brownies, chocolate chip cookies, chocolate cake. I have a death by chocolate cake that I love pulling out year around, because its just so freaking good.

Anyways, I wanted a fun dessert and something I haven’t done before so I went with this small skillet brownie that I made in our 6in cast iron skillet. It was so freaking good, so gooey and soft and completely dairy free which is awesome. The best way to keep it soft and gooey is to make sure that you under cook it just the tiniest bit, because the residual heat will finish cooking the inside while not making it over done.

Put it this way, when putting in a butter knife to check the doneness, you still want their to be some crumbs on it and not completely clean.

Now you can use coconut oil to make this dairy free but honestly I just use dairy free butter. The recipe calls for 4Tbsp of butter and I just use 4Tbsp of avocado oil dairy free butter and it works so well. No issues yet, on usuing a 1:1 ratio.

Chocolate Skillet Brownie

Ooey-gooey and rich, this warm-from-the-oven chocolate skillet brownie packs brown sugar, cocoa, and melty chocolate chips into one no-fuss treat. It comes out crackly-edged, fudgy-centered, and is perfect for any night you want a quick, gooey, and indulgent dessert — with basically no dishes!

 Prep Time 10min Cook Time 30min Total Time 40min Servings 2 people

Ingredients

Wet Ingredients

• 4 tablespoons  unsalted butter melted (or use coconut oil for dairy-free)
• 1/2 cup  brown sugar packed
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt 
• 1/3 cup chocolate chips semi-sweet or dark, plus extra for topping

Optional Toppings

• vanilla ice cream
• whipped cream
• salted caramel sauce
• berries, coffee, or crushed pretzels for serving

Directions

1. Preheat your oven to 350°F (177°C). Grease a 6.5-inch cast iron skillet or small oven-safe dish with butter or nonstick spray.
2. In a medium mixing bowl, stir together melted butter and packed brown sugar until combined and shiny. Add the egg and vanilla extract and beat until mixture is glossy and slightly lightened in color.
3. In a separate small bowl, whisk together flour, cocoa powder, and salt until well blended.
4. Add the dry ingredients to the wet ingredients and gently stir until just combined. Don’t overmix; streaks are OK.
5. Fold in chocolate chips. Pour the batter into the prepared skillet and smooth the top. Sprinkle a few extra chips on top if desired.
6. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.
7. Let cool for 5–10 minutes before digging in with a spoon or slicing. Top with ice cream, caramel, or whatever sounds delicious!

Notes

Store any leftovers once cooled, covered at room temperature for up to 2 days, or freeze individual pieces for up to 3 months. Microwave gently to reheat and restore gooeyness. Swap in different chips, add nuts, or try a gluten-free blend if needed—this recipe is forgiving and endlessly customizable.