Name: Easy Triple Chocolate Skillet Brownie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/2 cup unsalted butter; 2 Tablespoons vegetable oil; 2 ounces semisweet chocolate baking bar (chopped); 1 cup granulated sugar; 1/2 cup light brown sugar; 2 teaspoons vanilla extract; 3 large eggs (room temperature); 3/4 cup all-purpose flour; 3/4 cup unsweetened natural cocoa powder (sifted); 3/4 teaspoon fine sea salt; 1 cup semisweet chocolate chips ( (plus an extra handful for topping brownie))

This easy, triple chocolate skillet brownie is rich, fudgy, and seriously decadent served warm straight from the oven! Made in one bowl and baked in a 10 inch cast iron skillet, this indulgent brownie is the ultimate shareable dessert for Valentine's Day, date night, or just because! Serve it à la mode with scoops of vanilla ice cream!

Brownie with chocolate chips and scoops of vanilla ice cream in a cast iron skillet on a white surface.

Are you someone who eats brownie batter straight from the bowl or simply cannot wait to dig into a pan of brownies when you pull it out of the oven? This skillet brownie recipe is for you!

This easy skillet brownie is adapted from my beloved fudgy one-bowl brownie recipe with a few simple tweaks to make it even more indulgent. The biggest tweak I made was adding chocolate chips to the batter to create lots of melty pockets of chocolate throughout. The resulting brownie is over-the-top chocolatey with ever-so-slighty crispy edges and an impossibly gooey (in the best way) center.

Best of all, this recipe is seriously simple to make. The batter comes together in just one bowl, and you'll bake it in a 10 inch cast iron skillet for a beautiful presentation that makes serving easy. Simply bring the skillet straight to the table with a big scoop of vanilla ice cream on top, hand out spoons, and dig in together!

When I was testing this skillet brownie recipe, my husband and kids immediately deemed it a keeper. The rich chocolate flavor and fudgy texture had us all swooning, and there was something so fun and cozy about gathering around a warm skillet brownie and sharing it together.

Mini skillet brownie with a scoop of vanilla ice cream and two spoons on a blue surface.

Want to bake a mini skillet brownie for two? Grab my printable two-serving version of this brownie recipe! This mini version is baked in a 6 inch cast iron skillet and designed to serve two. It would make the perfect Valentine's Day surprise or date night treat!

Get the Mini Skillet brownie Recipe

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white surface.

Chopped Chocolate - A bit of melted chocolate adds richness to the batter. I prefer to use a chocolate baking bar (which can be found in the baking aisle at your local grocery store) for the best texture, but you can use chocolate chips here if you like. I like semisweet best for this recipe, but bittersweet will also work if you prefer a darker chocolate flavor.

Natural Unsweetened Cocoa Powder - Natural unsweetened cocoa powder gives this recipe a classic chocolate brownie flavor. If you prefer a smoother, darker chocolate flavor, you can substitute Dutch-processed cocoa powder.

Chocolate Chips - Chocolate chips add extra melty chocolate to the baked brownie. Again, I used semiswseet chocolate, but you can use any variety of chocolate chip that you like best. Don't like chocolate chips in your brownies? Just leave them out!

Vegetable Oil - A bit of vegetable oil is added to this recipe to help create a brownie that's even more fudgy than one made with butter alone.

White Sugar & Brown Sugars - Using some brown sugar in addition to white sugar adds extra moisture to the batter. I recommend light brown sugar for a lighter molasses flavor.

Special Equipment

In addition to essential baking equipment (like a mixing bowl and whisk), you'll need a 10 inch cast iron skillet for baking the brownies. Be sure the skillet is well seasoned so that the brownie doesn't stick.

Other skillet sizes can also work for this recipe. A 9 inch skillet will bake a thicker brownie and need a few extra minutes to bake, while an 11 inch skillet will bake a thinner brownie and will need a slightly shorter bake time.

Don't have a cast-iron skillet? No problem! Bake my fudgy brownies in an 8x8 pan instead, and just dig in before they cool!

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Hand whisking melted butter, oil, and chocolate in a glass batter bowl.

Step 1: Melt butter, oil, and chocolate in the microwave. Whisk until smooth.

Hand whisking wet ingredients in a glass batter bowl.

Step 2: Add both sugars and whisk until well combined. Add vanilla and eggs and whisk vigorously until well combined and the mixture become lighter in color.

Brownie batter with chocolate chips in a glass batter bowl with a wooden spoon.

Step 3: Add flour, cocoa powder, and salt and fold into the sugar until mostly blended. Add the chocolate chips and fold into the batter with the last bits of the flour mixture.

Brownie batter with chocolate chips in a cast iron skillet.

Step 4: Spread the batter into the prepared skillet and top with a few extra chocolate chips.

Baked brownie with chocolate chips in a cast iron skillet.

Step 5: Bake at 350°F for 30-35 minutes. Let the brownie rest for 5 minutes before digging in!

Allison's Top Tips

Whisking the sugars and eggs really well after add them to the mixture helps to create the ideal brownie texture and that paper-thin flaky top we're aiming for, so don't skimp on whisking here.

After adding the flour to be mixture, be careful not to over mix. Instead, carefully fold in the ingredients so that they are completely mixed without over-working the batter.

Close-up view of a spoonful of brownie with chocolate chips and a scoop of vanilla ice cream.

Storage Instructions

Once fully cooled, any leftover brownie can be stored, sealed in an airtight container, for up to 4 days at room temperature or up to a week in the fridge.

If the brownie was topped with ice cream before storing, remove any extra ice cream with a spoon and soak up any remaining moisture on the top of the brownies with a paper towel before storing in the fridge.

Want even more tips for storing brownies? This article will tell you everything you need to know to keep your leftover brownies fresh for days!

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