Easy Triple Chocolate Skillet Brownie
This rich and fudgy skillet brownie is made in one bowl and baked in a 10 inch cast iron skillet. Serve it warm from the oven with scoops of vanilla ice cream! It's the ultimate shareable dessert for Valentine's Day, date night, or just because!
Servings: 8
Calories: 539kcal
Equipment
Ingredients
- ½ cup unsalted butter
- 2 Tablespoons vegetable oil
- 2 ounces semisweet chocolate baking bar chopped
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- ¾ cup all-purpose flour
- ¾ cup unsweetened natural cocoa powder sifted
- ¾ teaspoon fine sea salt
- 1 cup semisweet chocolate chips (plus an extra handful for topping brownie)
Instructions
- Preheat the oven to 350°F. Grease a 10 inch cast iron skillet with vegetable oil. Set the pan aside.
- In a large, microwave-safe bowl, melt butter, oil, and chocolate in the microwave in 30 second increments. Whisk until smooth.½ cup unsalted butter, 2 Tablespoons vegetable oil, 2 ounces semisweet chocolate baking bar
- Add both sugars and whisk until well combined.1 cup granulated sugar, ½ cup light brown sugar
- Add vanilla and eggs and whisk vigorously until well combined and the mixture become lighter in color.2 teaspoons vanilla extract, 3 large eggs
- Add flour, cocoa powder, and salt and fold into the sugar until mostly blended.¾ cup all-purpose flour, ¾ cup unsweetened natural cocoa powder, ¾ teaspoon fine sea salt
- Add the chocolate chips and fold into the batter with the last bits of the flour mixture.1 cup semisweet chocolate chips
- Spread the batter into the prepared skillet. Top with a few extra chocolate chips (optional).
- Bake for 30-35 minutes. The top should no longer appear glossy, and a toothpick inserted into the center should come out with a few moist crumbs but no raw batter. Let the brownie rest for 5 minutes before digging in!
Video
Notes
Storage: 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.
Nutrition
Calories: 539kcal | Carbohydrates: 68g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 252mg | Potassium: 349mg | Fiber: 6g | Sugar: 50g | Vitamin A: 458IU | Calcium: 55mg | Iron: 4mg
