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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: 10 mins
    total time: 50 mins
  • servings: 10

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Ingredients

  • 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

Cook's Note

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.

Directions

  1. Step 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. Step 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. Step 3

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

  4. Step 4

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

Source
Everyday Food, March 2009

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Reviews (20)

  • 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.

  • 11 Sep, 2009

    could you use whole milk and a tablespoon more butter? Instead of the heavy cream?

  • 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.

  • 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.

  • 22 Mar, 2009

    These were disappointing. A lot of work, for a small payoff.

  • 13 Mar, 2009

    I made this for a birthday celebration, great taste and different presentation ;)

  • 12 Mar, 2009

    I made this - you can see my results- www.marthaandme.net - I used a 12 inch skillet.

  • 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.

  • 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

  • 11 Mar, 2009

    Oh, I forgot to mention

  • 11 Mar, 2009

    Hi everyone! Dutch process cocoa powder should be used when there's baking powder because it doesn't cause a reaction with the baking powder like normal cocoa would. Because there's no baking powder in this recipe, either one should be fine, and the only difference will be flavor. Dutch process is darker and will create a more mellow flavor than the regular cocoa.

  • 11 Mar, 2009

    (!) IF Dutch-process cocoa requires presence of baking powder, then Baci-Girl's question is not answered: There is NOT any baking powder in this recipe. May regular cocoa be substituted in this recipe? (2) My question is whether another chocolate may be substituted, bec. I do not keep on hand bittersweet choc.

  • 11 Mar, 2009

    Most well stocked and chain grocery stores should carry dutched cocoa, also know as European cocoa. Hershey makes both regular and European versions.

  • 11 Mar, 2009

    These look really yummy. For anyone that has made these already, what size skillet did you use? 8 inch...10 inch?
    Thanks

  • 11 Mar, 2009

    dutch proecess cocoa can be ordered from King Arthur Flour catalog or on their website.

  • 10 Mar, 2009

    Could you use enameled cast iron for this?

    Also- repeated comments are due to the comment feature not working well. I just posted six comments to another recipe because nothing would happen when I hit submit, so I kept trying to click on it when it finally went through ... Six times

  • 10 Mar, 2009

    Where do you get Dutch Processed Cocoa Powder?

  • 10 Mar, 2009

    I think you have to be very careful about using nonstick skillets in a high heat situaion. It can be harmful to your health.

  • 10 Mar, 2009

    Dutch-Processed Cocoa Powder must be used in recipes calling for baking powder, unless there are other acidic ingredients used. Its delicate flavor is ideal in baked goods like European cakes

  • 10 Mar, 2009

    can regular cocoa be used in place of the dutch process cocoa?