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.
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.
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.
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
- 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
- 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.