Deep-Dish Skillet Brownies Recipe

Deep-Dish Skillet Brownies in a cast iron skillet — Photo:
Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist:Ruth Blackburn

Active Time:

15 mins

Cool Time:

1 hr

Total Time:

1 hr 50 mins

Servings:

Skillet brownies bake up chewy, fudgy, and even a little cakey. They’re a bit like boxed brownies (in the best way possible), with a beautiful crisp crust on top. Their deep chocolate flavor comes from using both chocolate chips and cocoa powder, but the chocolate flavor isn’t overpowering thanks to the Dutch process cocoa powder, which is mellower than regular cocoa powder.

Once you have the base recipe down, try one of our four variations (below). Each uses different store-bought mix-ins and toppings to add new textures and flavors—from a s’mores-inspired brownie with mini marshmallows and crushed graham crackers to a coconut-almond variation inspired by classic coconut candy bars.

You can also use our variations as a jumping off point for your own creations. Prefer raspberries to strawberries? Use freeze-dried raspberries in our white chocolate variation instead. Or mix up our sweet and salty peanut variation with crushed potato chips instead of pretzels.

Ingredients

5 Tbsp. unsalted butter, plus more for skillet
1/4 cup canola oil
1 1/4 cups 60% to 70% cacao bittersweet chocolate chips, divided
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp. vanilla extract
2 large eggs, at room temperature
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa
1/2 tsp. kosher salt
1/4 tsp. baking soda
Ice cream (optional)

Directions

1. Preheat oven to 350°F. Lightly grease a 9- or 10-inch cast-iron skillet with butter.
2. Place butter and oil in a large microwavable bowl; microwave on MEDIUM (50% power) until butter melts and mixture is warm, about 2 minutes. Stir in 1/2 cup of the chocolate chips until melted and smooth, about 1 minute. Whisk in granulated sugar, brown sugar, vanilla, and eggs until combined and smooth. Fold in flour, cocoa, kosher salt, and baking soda until just combined.
Stir in remaining 3/4 cup chocolate chips. Pour batter into prepared skillet.
Bake in preheated oven until edges are puffed and a wooden pick inserted in center comes out mostly clean, about 32 minutes for fudgy brownies and up to 40 minutes for chewier brownies. Cool in skillet on a wire rack 1 hour before serving. Top with ice cream, if desired.

Deep-Dish Skillet Brownies Variations

Sweet, salty, or crunchy—there are plenty of ways to dress up the classic.

White Chocolate-Strawberry Brownies

Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries.

Coconut-Almond-Fudge Skillet Brownies

Wedge of Coconut-Almond-Fudge Brownies — Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist:Ruth Blackburn

Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each shredded coconut and toasted sliced almonds into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each shredded coconut and toasted sliced almonds. Cool 30 minutes; drizzle with 1/4 cup hot fudge.

Peanut-and-Pretzel Brownies

Prepare recipe as directed through Step 2. In Step 3, stir 3 Tbsp. chopped honey-roasted peanuts and 1/4 cup crushed pretzel twists into batter with remaining chocolate chips. Pour batter into skillet, and top mixture with an additional 3 Tbsp. chopped honey-roasted peanuts and 3/4 cup crushed pretzel twists. Bake as directed.

Salted Caramel-S'mores Brownies

Prepare recipe as directed through Step 2. In Step 3, stir 1/2 cup each mini marshmallows and crushed graham crackers into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/2 cup each mini marshmallows and crushed graham crackers, pressing to adhere. Cool 30 minutes; drizzle with 1/4 cup salted caramel sauce.