Triple Chocolate Skillet Brownie
My husband is somewhat a brownie snob. He might say “expert” or even “connoisseur” if he’s feeling a bit fancy, but really, he just loves his brownies. However, I like skillet cookies. (I really like skillet cookies. And he loves me enough to compromise.) So, I set out to develop the perfect mixture of the two!
This brownie had to be sweet and rich, but balanced. Fudgy, but not so fudgy that he can only eat a little at a time. (Brownies and cookies are both meant to be enjoyed, after all!) It had to have that beautiful chocolate flavor with some depth, but not so many tweaks that it’s no longer a brownie.
And because he loves all things camping and cast iron, it had to be cooked in a cast iron skillet. According to my husband, everything is better when you cook it in cast iron. Brownies are apparently included, especially when they’re this good!
Wouldn’t you know, I think found the perfect recipe!
Triple Chocolate Skillet Brownies
This recipe is super easy to make, and it came out right each time I tried it. (And if you don’t happen to have a cast iron skillet, you can also make it in a cake pan or 8×8-inch square pan! I tried it, and although it didn’t have that cast iron “extra something,” he still ate the brownies with a huge smile on his face.)
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Something I love about this recipe is that you can easily tweak it. If you like your brownies a little more on the cakey side, just decrease the butter to 1/2 cup (1 stick).
Note: I prefer to use a double boiler method to melt the chocolate and butter, as it tends to result in a smoother, creamier mixture. This is much easier than it sounds – all it takes is a heatproof glass bowl and small pan with boiling water. The directions are in the recipe!
You can also melt the chocolate and butter in the microwave or stove, but you will need to stir the mixture much more often to prevent it from clumping or burning. Both methods will work, though!
If you want to add a bit of a punch, try substituting some cinnamon, butterscotch, or white chocolate chips in the mix. Do you want to add some small bits of caramel? Go right ahead! Feel free to get creative. The base recipe is downright amazing on its own, but you can also have fun playing!
I hope you enjoy these cast iron skillet brownies as much as we do. They’re a treat that always puts a smile on my husband’s face, and they make a darn good chocolate fix for me as well!
Ingredients
1 cup semi sweet chocolate chips
2/3 cup (1 stick + 5 Tbs) sweet cream butter, softened
1 3/4 cup sugar
2 tsp pure vanilla extract
3 large eggs
1 1/4 cup flour (for gluten free option, use a gluten free all-purpose flour, such as 1 to 1 baking flour from Bob’s Red Mill)
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1 Tbs butter or cooking spray (I prefer butter)
Optional:
Vanilla ice cream
container of fudge to drizzle
can of whipped cream
mini oreos for garnish
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Directions
Preheat the oven to 350 degrees.
Using a double-boiler method, fill a small sauce pan half full with water and set it over medium heat. Place a heat-safe glass or metal (I prefer glass) on top of the pan, making sure the bottom does not touch the water. Put the butter and 1 cup of chocolate chips in the bowl. As they begin to melt (about 2-3 minutes), gently stir.
Once the chocolate chips and butter are melted and blended together, take the bowl off the pan and set it aside to cool slightly.
In the bowl of your stand mixer (or a large mixing bowl), combine the flour, eggs, and vanilla. Beat on medium speed until well mixed and light yellow in color.
Gradually mix the slightly cooled, melted chocolate into the sugar-egg mixture, beating on low to medium low.
Slowly mix in the flour, beating on low at first. Once it is combined (and you’re not going to have flour flying everywhere), increase speed to medium. Mix until the batter comes together and has a thick but sticky consistency.
With a wooden spoon, mix in 1/4 C each of the chocolate chips and semi sweet chocolate chips. Reserve the rest to sprinkle on top.
Melt 1 Tb of butter in your cast iron pan and swirl to coat. Transfer the batter into the pan and smooth the top with a wooden spoon.
Sprinkle the remaining chocolate chips onto the top of the batter
Place the pan into the oven and cook for 25-30 minutes, until the top is set. Remove from the oven and let cool for at least 5 minutes.
Add a few scoops of ice cream to the center of the brownie and decorate the edge with whipped cream, if desired. Drizzle lightly with fudge and sprinkle with chocolate chips and cookie bits.
Serve with glasses of milk or spiced apple cider and enjoy!
Be sure to print off the recipe card and keep it on hand. Also, feel free to pin this recipe for later!
Triple Chocolate Skillet Cookie
Equipment
- Pre-Seasoned Cast Iron 3 Piece Skillet Bundle. 12” + 10” + 8” Set of 3 Cast Iron Frying Pans Heavy Duty Professional Chef Tools Indoor & Outdoor Use Grill, StoveTop, Black
- Lodge Silicone Hot Handle Holder - Red Heat Protecting Silicone Handle Cast Iron Skillets with Keyhole Handle
- Bobs Red Mill, Baking Flour 1 To 1 Gluten Free, 22 Ounce
Ingredients
- 1 cup semi sweet chocolate chips
- 2/3 cup 1 stick + 5 Tbs sweet cream butter, softened
- 1 3/4 cup sugar
- 2 tsp pure vanilla extract
- 3 large eggs
- 1 1/4 cup flour for gluten free option, use a gluten free all-purpose flour, such as 1 to 1 baking flour from Bob's Red Mill
- 1/2 cup semi sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1 Tbs butter or cooking spray I prefer butter
- Optional:
- Vanilla ice cream
- container of fudge to drizzle
- can of whipped cream
- mini oreos for garnish
Instructions
- Preheat the oven to 350 degrees.
- Using a double-boiler method, fill a small sauce pan half full with water and set it over medium heat. Place a heat-safe glass or metal (I prefer glass) on top of the pan, making sure the bottom does not touch the water. Put the butter and 1 cup of chocolate chips in the bowl. As they begin to melt (about 2-3 minutes), gently stir.
- Once the chocolate chips and butter are melted and blended together, take the bowl off the pan and set it aside to cool slightly.
- In the bowl of your stand mixer (or a large mixing bowl), combine the flour, eggs, and vanilla. Beat on medium speed until well mixed and light yellow in color.
- Gradually mix the slightly cooled, melted chocolate into the sugar-egg mixture, beating on low to medium low.
- Slowly mix in the flour, beating on low at first. Once it is combined (and you're not going to have flour flying everywhere), increase speed to medium. Mix until the batter comes together and has a thick but sticky consistency.
- With a wooden spoon, mix in 1/4 C each of the chocolate chips and semi sweet chocolate chips. Reserve the rest to sprinkle on top.
- Melt 1 Tb of butter in your cast iron pan and swirl to coat. Transfer the batter into the pan and smooth the top with a wooden spoon.
- Sprinkle the remaining chocolate chips evenly onto the top of the batter.
- Place the pan into the oven and cook for 25-30 minutes, until the top is set. Remove from the oven and let cool for at least 15 minutes before removing from the pan to allow the brownies to set.
- These brownies are amazing as is, but you can also garnish them! Add a few scoops of ice cream to the center of the brownie and decorate the edge with whipped cream, if desired. Drizzle lightly with fudge and sprinkle with chocolate chips and cookie bits.
- Serve with glasses of milk or coffee and enjoy!
