One pan skillet brownie

This rich and fudge-like brownie is mixed AND baked in a single cast iron pan. That’s right – no dishes to clean up! I opted to top mine with a smooth ganache to take this over the top.

one pan skillet brownie

How is it the middle of July already? I feel like this year has been FLYING by. Maybe it’s because things are slowly progressing towards normalcy. Who knows?

I haven’t felt quite as productive this month. The heat and humidity have made me feel sluggish, and I don’t feel as active at home (I’m still skating though!). As a result, I’ve been trying some less complicated recipes.

one pan skillet brownie

This particular skillet brownie is mixed and baked in a single cast iron skillet. So for a lazy bones like me, that means fewer dishes to clean. I could have separately mixed my dry and wet ingredients in different bowls, but I didn’t want to.

I baked my brownie for 22 minutes and it was just right. The original recipe called for a baking time up to 30 minutes, but I felt that it was way too much, especially if I wanted a fudge-like brownie.

one pan skillet brownie

I also opted to top my brownie with a luxurious chocolate ganache. Because more chocolate is always better, right? To cut down on the sweetness, I sprinkled some flaky sea salt on top. My husband lowered his score because he said the brownie was too salty, but Addie and I disagreed. I mean, we ladies are the chocolate experts in this house!

Here’s to a fabulous one-pan recipe!

Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

one pan skillet brownie
Print Recipe
5 from 1 vote

One pan skillet brownie

This fudgy brownie is mixed and baked in one pan. Top it off with a luscious ganache for an even more indulgent treat!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Keyword: Bars
Author: Eva Bakes



  • 1 cup (2 sticks / 8 ounces) unsalted butter
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs room temperature
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspon salt
  • 1 cup chocolate chips

Ganache (optional)

  • ¼ cup heavy cream
  • 1 cup chocolate chips
  • flaky sea salt to garnish, optional


Make the brownies

  • Preheat your oven to 350°F.
  • Put a 9 or 10 inch cast iron skillet on your stovetop over low heat. Melt the butter slowly.
  • Remove the pan from the stove and stir in the granulated and brown sugars.
  • Add in the eggs and vanilla and mix well (make sure there are no bits of egg white floating around or else you'll get egg whites in your baked brownies).
  • Mix in the flour, cocoa powder, and salt until a few dry streaks remain. Do not over mix your brownies or they will not be fudgy.
  • Fold in the chocolate chips. Smooth the top with a spatula and sprinkle additional chips on top if desired.
  • Bake in your preheated oven for 22-25 minutes or until the top looks just about set. The brownie will continue to cook as it cools so do not over bake this.
  • Allow the brownie to cool as you prepare the ganache.

Make the ganache

  • In a microwave-safe bowl or measuring cup, heat the heavy cream until close to boiling (it took me about 45 seconds).
  • Add in the chocolate chips and let it sit for about 1 minute.
  • Stir vigorously until the ganache is smooth and silky.
  • Pour this over the cooled brownie and smooth the top. If desired, sprinkle with some flaky sea salt.
  • Slice and serve.


Leftover brownie should be covered and stored at room temperature and will last several days.
Source: Slightly adapted from Gemma's Bigger Bolder Baking


  1. 🌽
    July 16, 2021 / 10:50 am

    5 stars
    My sources indicate that this thing is the bomb.

    • evabakes
      July 16, 2021 / 11:45 am

      I trust your sources, Queniff! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating