Tuesday, January 29, 2013

Skillet Brownies

I got a cast iron skillet for Christmas and I got to use it twice in the past few days.  The first time, I cooked steaks that were seared in the pan and finished in the oven.  The second time, last night, I made dessert!

I got this recipe from Amanda's Cookin' and they didn't disappoint!  My favorite thing about this recipe is that it didn't dirty many dishes since you cook and then bake the brownies right in the skillet.  No extra mixing bowls or pans to use!

First, you melt the butter and chocolate in the skillet over very low heat.

Then you mix in the two types of sugar.

Then you mix in vanilla, eggs (one at a time) and finally the dry ingredients (flour and salt).

The final mixture looks just like regular brownie mix.

Once baked, they come out a chewy, fudgy, rich brownie.  Oh my goodness, these are amazing! 

Enjoy these babies with a cold glass of milk.


  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3 oz unsweetened baking chocolate, coarsely chopped
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 3/4 cup unbleached all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  1. Preheat the oven to 325 F. Place cast iron skillet on stovetop burner.
  2. Cut butter into 6 chunks and place in skillet with the chocolate. Cook over very low heat, stirring occasionally with a wooden spoon.
  3. Because the heat is low, it can take some time, so measure out your other ingredients while it's melting, so you aren't tempted to turn up the heat!
  4. When the chocolate and butter are completely melted, remove pan from the heat and add both sugars. Stir until everything is combined.
  5. Add eggs, one at a time, stir well after each addition.
  6. Add vanilla, stir well.
  7. Add flour and salt and stir until there are no traces of flour left.
  8. Use a rubber spatula around the edge of the pan to clean off the sides and get all the batter into the middle.
  9. Place skillet in the oven and bake for 50 minutes. Insert a toothpick into the center to test for doneness. Toothpick should come out clean, with the possibility of a couple of crumbs. If it's still wet, put back in the oven and bake at 5 minute intervals.
  10. Allow to cool on a wire rack for about 15 minutes. 

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