Skillet Brownie à la Mode

By Grant Melton
June 24, 2018
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Author Notes: Since you make the brownie batter in the pan, this recipe requires no mixing bowls. My favorite way to serve it is warm with a few scoops vanilla ice cream in the middle. You could, of course, scoop it into bowls but I prefer to pass forks around the table and have everyone dig in.Grant Melton

Serves: 2 to 4
Prep time: 15 min
Cook time: 15 min

  • 1/4 cup unsalted butter
  • 3 1/2 ounces dark chocolate (about the size of 1 chocolate bar)
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup flour
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 to 4 scoops vanilla ice cream, for serving
  1. Preheat oven to 350.
  2. Heat a 10-inch cast iron skillet over a medium heat. Add in the butter to melt. Once melted, remove from the heat and add in the chocolate. Stir with a rubber spatula until the chocolate melts. Let cool for 10 minutes.
  3. Once cool, mix in the sugar until smooth. Once combined, using a fork or small whisk, whisk in the eggs. Once fully incorporated add in the flour, cocoa powder, baking soda and salt.
  4. Bake for 15 minutes or until the sides are risen and a bit dry. The middle may seem a bit under done. I like it that way. If you prefer a less fudgy brownie, bake for a few minutes more.
  5. Let cool for 5 minutes (it’s a hard but necessary step) and then scoop vanilla ice cream on top, grab a few forks and eat straight from the pan.

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