This mini skillet brownie is the ultimate sharing dessert! A warm, fudgy chocolate brownie is enjoyed straight out of the pan. Top with ice cream and chocolate sauce for an even more decadent treat. This version is can be made gluten-free and dairy-free.
This Mini Skillet Brownie recipe is the ultimate easy dessert for sharing! A warm and gooey chocolate brownie is baked in 6 inch cast iron skillet then enjoyed with spoons hot out of the oven. Made start to finish in 30 minutes!
With a soft fudgy texture and crispy edges, there's something for every brownie lover here. Top it with a scoop of vanilla ice cream and chocolate chips for extra decadence!
This recipe is a combo of my Mini Cookie Skillet and my Super Fudgy Brownies. It's almost like a pizookie at many chain restaurants—a cross between a pizza and a chocolate chip skillet cookie since it's baked and eaten in one pan. This is the brownie version of that! It can be made gluten-free, nut-free, and dairy-free or vegan. A giant brownie is perfect for to share for dessert!
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Why You'll Love This Recipe
- The easiest brownie to make! Baked and eaten in one skillet.
- Deliciously fudgy brownie. Chewy edges and a gooey centre make this warm brownie skillet the ultimate decadent treat. Add a scoop of ice cream on top for extra oomph.
- Easy to make. No need for any electric mixers.
- Perfect for sharing. Grab some spoons and dig in with friends. This is a great recipe for Valentine's Day!
- Impressive like a restaurant. You can now have the skillet brownie/pizookie experience at home.
- Easily allergy-friendly. This gooey brownie skillet is easily gluten-free, nut-free, and dairy-free or vegan.
Looking for more dessert recipes? You'll also like my mini cookie skillet, fudgy dairy-free brownies, coffee cookies, brown butter chocolate chip cookies, inside out chocolate chip cookies, and edible cookie dough.
Ingredient Notes
Here is everything you'll need to make this little skillet brownie:
- Chocolate chips: Use regular semi-sweet chocolate chips, mini chips, chocolate chunks, or whatever you have!
- Butter: Use dairy-free if required.
- Brown Sugar: Use white sugar in a pinch.
- Egg
- Vanilla Extract: Enhances the chocolate flavor.
- Dutch processed cocoa powder: This is my go-to cocoa powder for this recipe because of its deep and neutral chocolatey flavour. You can substitute natural cocoa powder if that's all you have, but it may change the taste slightly, as natural cocoa powder is more acidic than dutch processed.
- All purpose flour: Use regular flour or gluten-free 1:1 flour.
- Instant espresso powder: I use Nescafé Gold to enhance the chocolate flavor.
- Salt
Substitutions
There are many ways to change up this brownie skillet based on what you have on hand. Here are some substitution suggestions:
- Gluten-free flour. Ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend. All purpose would work as well!
- Dairy-free? Use plant based butter or a liquid oil instead of melted butter.
- Vegan. I have not tested this recipe without the egg, however I think an egg replacer or a few tablespoon of milk should work in its place.
- Toppings. Add more than just the classic chocolate chips! Add different types of chocolate, peanut butter chips, oreo pieces, caramel sauce, you name it!
Step-by-Step Instructions
Be sure to read the recipe card below for the full recipe.
(Prep) Preheat the oven to 325ºF and brush a 6 inch cast iron skillet with melted butter. If you don't have an oven-safe skillet, use another small oven-safe dish or ramekin.
Place the chocolate chips and butter in a small microwave safe bowl. Microwave for 30 seconds, stirring until completely smooth and melted.
(1) In a medium bowl, whisk together the egg and brown sugar until pale and frothy. Stir the melted butter and chocolate into the egg mixture with the vanilla extract.
(2) Add the cocoa powder, flour, espresso powder, and salt to the bowl. Use a spatula to gently fold until combined. Stir in some extra chocolate chips if desired.
(3) Spread into the greased cast-iron skillet.
Bake for 15-18 minutes, depending on how gooey or cooked you want the brownie.
(4) Allow to cool for 5 minutes then enjoy straight out of the skillet with a spoon. Be careful, the cast iron will still be extremely hot.
Top with ice cream and additional chocolate chips if desired. Enjoy!
How to Serve a Mini Skillet Brownie
A mini skillet brownie is the perfect dessert to share with a small group. I like to make one for movie night, girls night, date night—you name it! This mini skillet is the perfect dessert for after pizza, pasta, or really anything. Grab a spoon and dig in!
Here are some ways I like to serve it:
- Hot out of the oven with spoons.
- Topped with a scoop of ice cream and chocolate syrup.
- Add other fillings like peanut butter cups, cookie butter, oreos, etc.
- If sharing the brownie with spoons is not comfortable for your group, you can cut it into slices and serve on individual plates.
Storage
If you have any leftover skillet brownie, cover the mini skillet with foil and store at room temperature for up to 3 days. You can re-warm it in the oven for a few minutes.
Expert Tips
Here are some of my top tips and tricks for a successful skillet brownie:
- Grease the skillet well. You don't want any wasted stuck brownie!
- Fold the dry ingredients in lightly to avoid over-mixing.
- Watch the brownie so it doesn't over-bake. You want a nice soft gooey centre. If anything, under-baked is better than over-baked. A toothpick should still come out with wet crumbs.
- Enjoy hot! Allow the brownie to set for 5 minutes so you don't burn yourself, then dig in with a spoon!
- Share with friends and family. It can be tempting to dig into this whole brownie yourself, but note that it does contain multiple servings.
- Top with ice cream and fudge sauce for a cool contrast. It's so delicious.
Frequently Asked Questions
My favourite flour for all of my baking recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum. Regular flour should work too.
The reason I recommend using dutch processed cocoa powder is because the dutch processing washes the cocoa beans, resulting in a neutral pH. Natural cocoa beans, and therefore cocoa powder, have a slightly acidic pH. This may potentially rub off in the taste of the brownies, but for this recipe, you should still have delicious fudgy brownies made with natural cocoa powder.
Sure! Just use your favourite dairy-free butter or liquid oil.
Yes, since this is a very small skillet brownie, underdone is a little better for that gooey fudge texture.
This mini skillet brownie is ultimate rich dessert, the perfect size for sharing. Made from start to finish in 30 minutes, it is the perfect conclusion to your meal. Top with ice cream and dig a spoon in! Perfectly crisp on the edges and fudgy in the centre, everyone is sure to enjoy this decadent brownie skillet!
More Decadent Desserts
- Mixed Berry Crumble Bars
- Healthy Carrot Breakfast Cookies
- Gingerbread Amaretti Cookies
- Brown Butter Shortbread Cookies
Have you made this mini skillet brownie? I'd very much appreciate it if you leave a 5-star rating⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Mini Skillet Brownie
Equipment
- 6 inch cast iron skillet
Ingredients
- ¼ cup chocolate chips 35g
- 3 tablespoon butter 42g
- ⅓ cup brown sugar 50g
- 1 egg
- 1 teaspoon vanilla extract optional
- 2 tablespoon dutch processed cocoa powder 12g
- 1 tablespoon all purpose flour 10g, use gluten-free if required
- ½ teaspoon instant espresso powder optional, I use Nescafe Gold
- Pinch of salt
Instructions
- Preheat the oven to 325ºF and brush a 6 inch cast iron skillet with melted butter.
- Place the chocolate chips and butter in a small microwave safe bowl. Microwave for 30 seconds, stirring until completely smooth and melted.
- In a medium size bowl, whisk together the egg and brown sugar until pale and frothy. Stir in the melted butter-chocolate mixture and vanilla extract.
- Add the cocoa powder, flour, espresso powder, and salt to the bowl. Use a spatula to gently fold until combined. Stir in some extra chocolate chips if desired. Spread into the greased skillet.
- Bake for 15-18 minutes, depending on how gooey or cooked you want the brownie.
- Allow to cool for 5 minutes then enjoy straight out of the skillet with a spoon. Be careful, the cast iron will still be extremely hot. Top with ice cream and chocolate sauce if desired. Enjoy!
Notes
- Top with a scoop of vanilla ice cream, whipped cream, or chocolate sauce.
- No mini cast iron skillet? Use a 6 inch oven safe dish or bowl.
- Make it gluten-free: Use a gluten-free 1:1 all purpose flour like Bob's Red Mill or King Arthur.
- Dairy-free / vegan: Use your favourite dairy-free butter / and replace the egg with a flax egg or 2 tablespoons of dairy-free milk..
- Storage: Cover the mini skillet with foil and store at room temperature for up to 3 days. You can re-warm it in the oven.
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