Easy Skillet Brownies
Updated Oct. 24, 2023
- Total Time
- 40 minutes, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 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)
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
- 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.
- 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.
- 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.
Private Notes
Comments
I think the serving size is incorrect. One serving for a bad bad day is more appropriate.
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!
FABULOUS brownies! Just one issue with the recipe--I would have saved a lot of time and effort if I'd mixed everything up in a bowl and then poured the batter into the skillet! Every stirring step was a pain--the skillet was only 1.5-2" deep to start with, and it obviously kept getting fuller as I followed each step....
Delicious, though I agree with the post saying they wished they had just mixed it in a bowl and poured it into a pan. (I wish I’d checked the comments before I made it). But it was easy and guests loved it! I did make it in a cast iron pan and had no problems getting the brownies out. I used my standby chocolate — the large bar of dark chocolate from Trader Joe’s.
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!
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.