A Brownie à la Mode You Can Make, Bake & Eat Right in the Pan

July 17, 2018
Gooey, chocolatey perfection. Photo by James Ransom

It probably happens as often to me as it does to you: serious chocolate craving. I’m not talking about the kind that’s satisfied by a measly square of chocolate or a handful of chocolate chips. I’m talking about the kind of desperate hankering that longs for a rich, gooey, fudgy, warm chocolate brownie. The problem is, when a craving like this hits, baking seems like too much work. I just want a low-effort, freshly baked confection that won’t leave me with a sink full of dishes. Is that too much to ask?

This skillet brownie is the the answer. Not only is it incredibly rich and perfectly gooey; it’s simple, as well. Dangerously simple.

How to Make It

  1. Start by melting some butter in an oven-proof pan, like a cast-iron skillet.
  2. Once the butter is melted, remove from the heat and add in some chocolate. This recipe calls for 3 1/2 ounces of chocolate, which is just a whole chocolate bar. (No measuring! I told you this was simple.) Once the chocolate has melted, let it cool slightly.
  3. The chocolate mixture should be cool to the touch before adding in the sugar and whisking in the eggs. Once the wet ingredients are combined, one at a time, fold in the dry ingredients until a batter forms.
  4. Now place into the oven and wait patiently (but not that patiently), knowing that in just 15 minutes you’ll be enjoying warm, chocolatey perfection.

To serve, I like to place a spoonful of brownie into a little dish and top it with a scoop of vanilla ice cream, flip on an episode of Sex and the City, and dive in. If I’m entertaining friends, I scoop the ice cream directly into the still-warm skillet, letting the ice cream melt all over the molten chocolate. Everyone grabs a spoon and digs in. Sometimes those aforementioned friends are named Carrie, Charlotte, Miranda, and Samatha—and I find myself sitting on the couch, alone but perfectly content, eating my brownie for four one straight from the pan.

Here, have another

What's your favorite way of satisfying those chocolate cravings? Let us know in the comments below.

See what other Food52 readers are saying.

  • Brielle
  • Cindi Trunk
    Cindi Trunk
  • Margo
  • Hilary
  • Eric Kim
    Eric Kim
Grant Melton is an Emmy Award-Winning producer, recipe developer and food writer. His favorite food is chocolate chip cookies (with salt.)


Brielle August 1, 2018
What size skillet do you use? I have my trusty 12in, but I fear that's too big.
Cindi T. August 2, 2018
I used a 10"
Cindi T. July 27, 2018
I am not a romantic person, so I rarely makethe effort to make a romantic meal, but I made this for my hubby and myself to eat out of the skillet for DINNER, and I think he fell in love with me all over again. (We've been married 46 years.) Really easy, tasty, and very romantic if you share. I can't wait to make one for my daughter-in-law next time we visit.
Eric K. July 27, 2018
I love this story, Cindi.
Margo July 27, 2018
Can you double this recipe to serve more people?
Hilary July 23, 2018
What kind of chocolate bar do you use? I don’t know what kind to bake with!
Grant M. July 24, 2018
I used a Lindt 70% Cocoa Chocolate Bar because it's the perfect side for the recipe (and it's also what they sell in my bodega so it's easily accessible for me!) but any kind of chocolate will do. Hope you enjoy the recipe!
Hilary July 24, 2018
Thank you! I know there is a ton of different percentages and semi sweet / unsweetened / sweetened so it all gets confusing! I will try the Lindt kind! Can't wait to make!