Easy Skillet Brownies

By Melissa Clark

Updated Oct. 25, 2023

Easy Skillet Brownies
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes, plus cooling
Prep Time
10 minutes
Cook Time
30 minutes, plus cooling
Rating
4(593)
Comments
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These simple brownies are mixed and baked in the same skillet. Chewy and fudgy, they’re everything you want in a brownie but faster and with less mess to clean up. If you don’t have an ovenproof nonstick skillet (preferably ceramic, or you could try this in a very well-seasoned cast-iron pan), pour the batter into a greased 9-inch square pan for baking. You can let the brownies cool and cut them into wedges or squares. Or, serve them warm from the oven and straight from the pan, preferably with a scoop of ice cream plopped on top.

Featured in: The Easiest Brownies Are Mixed and Baked in the Same Pan

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Ingredients

Yield:8 to 12 brownies
  • ¾cup/185 grams unsalted butter
  • 6ounces bittersweet chocolate, coarsely chopped (about 1 cup)
  • ½teaspoon fine sea or table salt
  • 1½cups/300 grams granulated sugar
  • 3large eggs
  • 2teaspoons vanilla extract
  • ¾cup/95 grams all-purpose flour
  • ¾cup/110 grams walnut or pecan pieces (optional) 
  • Flaky sea salt (optional)
  • Ice cream, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

476 calories; 30 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 41 grams sugars; 6 grams protein; 253 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In an ovenproof 10- or 11-inch nonstick skillet (preferably ceramic nonstick) set over medium-low heat, combine the butter, chocolate and salt. Let butter and chocolate melt, stirring occasionally. Turn off the heat.

  2. Step 2

    Carefully whisk in sugar until smooth, then whisk in eggs and vanilla. Finally, whisk in flour until no streaks remain. Using a spatula, fold in the nuts, if using. Smooth top and sprinkle lightly with flaky sea salt if you like.

  3. Step 3

    Bake until the top is set, the center is soft and the edges are firm and start to pull away from the pan, 20 to 27 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool. You can serve these still a little warm and straight from the pan, with ice cream on top if you like. Or, let cool completely before slicing into wedges or bars.

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Ratings

4 out of 5
593 user ratings
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Comments

Betsy M

I think the serving size is incorrect. One serving for a bad bad day is more appropriate.

Jim

I've been making these one pan brownies for years. Using my Grandmother's recipe. Adding a teaspoon of instant coffee to the batter makes them even better!

Rick L

Chocolate chips may be quicker, but they are coated to prevent clumping. A chopped chocolate bar will melt much better.

Jennifer K

Definitely don't forget to take it off the heat after melting the chocolate and the butter; the sugar will caramelize very quickly and ruin the batter. I learned this lesson the hard way!

Jenn

My toddler loved making this with me because she got help a lot and stir in the pan. We used a cast iron which was easier to stir in as it is a bit deeper. I let the chocolate cool a bit so the eggs mixed in easily. Best gooey brownies I’ve ever made from scratch. I did not do the sea salt at the end, but we did serve with ice cream. Decreased sugar by 1/4 cup. Took out at the lower end of the time range.

J.T.

This was so good. Added some macadamia nuts on top for crunch. The salt topping helped break it up to. So moist the leftovers stayed moist for a week even when microwaved

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