New This Month

Fudgy Skillet Brownies


Enjoy a homemade treat in less than an hour with a recipe that uses the same skillet to melt the chocolate and bake the brownies. Then scoop them right from the pan.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, March 2009


  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup Dutch-process cocoa powder (spooned and leveled)
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup heavy cream
  • 8 ounces bittersweet chocolate, coarsely chopped


  1. Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.

  2. In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.

  3. Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.

  4. Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet, warm or at room temperature.

Cook's Notes

Raid your pantry for brownie mix-ins: Pecans, walnuts, and chocolate chips are terrific. If serving the brownies warm, vanilla ice cream is the ideal companion.

Reviews Add a comment

  • Melindalou7
    29 MAR, 2013
    This made a great brownie-rich chocolate flavor and fudgy, but not a gooey consistency. Granted, I made them in an 8 x 8 pan and let them cool for several hours since I wasn't aiming for gooey skillet brownie. But if I were, these would have had a great taste-very easy to make.
  • echild
    11 SEP, 2009
    could you use whole milk and a tablespoon more butter? Instead of the heavy cream?
  • Mirianthe
    11 SEP, 2009
    I bet if you reduced the eggs to two and upped the butter (you could add oil) to two to four T, they would be chewy-moist.
  • Chef05
    4 APR, 2009
    I love these brownies because of the dense, dark chocolate, but they were sort of dry. I recommend using dark chocolate and a bit of unsweetened chocolate for the recipe.
  • Tryingsomethingnew
    22 MAR, 2009
    These were disappointing. A lot of work, for a small payoff.
  • Pili
    13 MAR, 2009
    I made this for a birthday celebration, great taste and different presentation ;)
  • MarthaandMeBlogger
    12 MAR, 2009
    I made this - you can see my results- - I used a 12 inch skillet.
  • nbk33lb
    11 MAR, 2009
    I forgot to mention: if you are going to substitute regular cocoa for the dutch-process, you should probably add a little baking soda (like an eighth of a teaspoon.) This should help correct the pH difference between the two.
  • hazeybabes
    11 MAR, 2009
    Wow! This turned out soooo good! - i had to drag my children kicking and screaming away from the skillet, before they took it all and left me none! It is so easy and so yummy, I'll be making this if i have people coming - easy and really tasty. 10 out of 10
  • nbk33lb
    11 MAR, 2009
    Oh, I forgot to mention