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!
cup (2 sticks / 8 ounces)
unsweetened cocoa powder
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
Recipe from Eva Bakes