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close up of 2 spoons in a mini brownie skillet with a melting scoop of ice cream.
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5 from 1 vote

Mini Skillet Brownie

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.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 2
Calories: 388kcal
Author: Olivia Parsons

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.
 
Nutrition facts are an estimate for the brownie without ice cream.

Nutrition

Calories: 388kcal | Carbohydrates: 42.5g | Protein: 4.9g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.2g | Cholesterol: 127mg | Sodium: 303mg | Potassium: 283mg | Fiber: 2.9g | Sugar: 34g | Vitamin A: 193IU | Calcium: 50mg | Iron: 2mg