Skillet Brownie à la Mode Recipe on Food52

Cast Iron

Skillet Brownie à la Mode

June 24, 2018
6 Ratings
Photo by James Ransom
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

Watch This Recipe
Skillet Brownie à la Mode
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
  • 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
In This Recipe
  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.

See what other Food52ers are saying.

  • Naomi
  • Ruhi Gautam
    Ruhi Gautam
  • Gibson2011
  • Grant Melton
    Grant Melton
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. His favorite food is chocolate chip cookies (with salt.)

    11 Reviews

    Naomi December 7, 2018
    Kinda salty, kinda dry even though I did not over cook. Did not hit the rich, gooey, fudgy spot. It's really easy, but also strips the seasoning from the iron skillet.
    SumG August 24, 2018
    The other simple way to make brownies is using an instant pot. Here is the instant pot fudgy brownie recipe that I like :
    Ruhi G. July 31, 2018
    Does salted (normally available here) butter spoil the dish much?
    Author Comment
    Grant M. July 31, 2018
    Not at all. I love a salted brownie! If you're trying to avoid too salty of a baked good, just used the salted butter and omit the salt in the recipe.
    Judy July 28, 2018
    We made it in a 9 x 13 Pyrex baking dish, turn out perfect. The syrup is to die for, had it on ice cream last night. One preparation hint: melt butter in baking dish just before adding batter. This recipe is similar to Yorkshire pudding and popovers, I always heat the pan before adding batter, that gives them the pop!
    Judy July 31, 2018
    This should be about the German Pancake with blueberries and syrup. Sorry
    Gibson2011 July 18, 2018
    Definitely going to make this, although I only have a 12 in cast iron.
    Author Comment
    Grant M. July 24, 2018
    I've never tried it in a 12-inch pan. I'm sure it'll work but you'll have a bit thinner of a brownie and the baking time will probably be a little bit less. Enjoy!
    Gershmiller October 13, 2018
    I made this last night innn a 12 inch cast iron pan. The only change I made was pushing the batter to the center of the pan to form about a 10 inch circle with my spatula. It came out really well!
    Selin July 18, 2018
    Can this be made in any oven safe pan or does it have to be cast iron?
    Author Comment
    Grant M. July 24, 2018
    I would imagine so. I haven't tried it personally but I think you'd be able to use an oven-safe nonstick pan. Just be careful not to scratch nonstick surface of the pan when whisking the ingredients. Enjoy!