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Almost 2-Bowl Chocolate Skillet Brownie

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adapted from SimplyFoodLove who adapted the recipe from none other than Martha Stewart.

  • 1 cup white granulated sugar
  • 3 large eggs
  • 1 tsp vanilla bean paste {Nielsen Massey from Williams Sonoma}
  • 1 cup all-purpose flour {I used 3/4 C AP Flour, and the rest White Whole Wheat, and it was delicious .. and you know me, it was King Arthur Flour}
  • 1/2 cup Dutch-process cocoa powder {I used E. Guittard Cocoa Rouge Unsweetened Rare Red Dutch Process Cocoa from Williams Sonoma}
  • 1/2 teaspoon sea salt
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup half and half
  • 8 ounces chocolate chips or coarsely chopped chocolate {I used regular and mini semi-sweet choco chips}


  1. Preheat oven to 350 degrees. In a large bowl, whisk together sugar, vanilla, and eggs.
  2. In another bowl, whisk together flour, cocoa, and salt.
  3. In a medium cast iron skillet, bring butter and half and half to a simmer over medium heat. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.
  4. Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet).    {This step is a bit messy, or has the potential to be super messy, trying to get the melted chocolate from the skillet into your mixing bowl .. I got out as much as I could with a large spoon, and then left the rest in the skillet because you're going to return the entire mixture back to the skillet eventually, and will have the chance to mix in the rest of the chocolate that was left.}
  5. Fold in flour mixture. Pour batter into skillet.
  6. Bake until a toothpick inserted in center comes out clean, about 40 minutes. (for a gooey-er brownie, bake for about 35 minutes)  {THIS DEPENDS ON THE SIZE OF YOUR SKILLET, I FOUND OUT.  My skillet is 12", and I baked my brownie for 35 minutes, and it wasn't quite gooey fudgey .. it was baked all the way .. so MY recommendation is to check your brownie at 30 minutes .. even 25 if you have a 10" skillet.}
  7.  Serve from skillet, warm or at room temperature.  {We dug right in with our forks, it was very fun.  This is awesome to serve at a family dinner, where everyone is comfortable sharing.  Just set one right in the middle of a round table, or 2 or more for a long rectangular table, after the skillet's been cooled.  We don't want any burns!}

By the way, this is my 2nd time using my Lodge Logic Cast Iron Skillet, and I LOVE it!  I know it will be a long lasting treasured tool in my kitchen, that will become a new family heirloom to be passed down through the years. 

View this post with more pictures on BeckyCharms.