Pin This Double Chocolate Brownie Skillet is what you make when only a show-stopping ultra-chocolatey crowd-pleasing dessert will do. The gooey fudgy brownie bakes up golden at the edges but stays molten and indulgent in the center especially when you crack through the crust and hit a pool of melty chocolate. Topped with cold vanilla ice cream it is pure comfort and decadent enough for holiday gatherings or impromptu celebrations alike.
I made this the first time for a snowy movie night at home and everyone still talks about it. It became our go-to treat during the holidays and no one can resist that molten middle under a scoop of ice cream.
Ingredients
- Unsalted butter: for rich flavor and moisture Look for golden yellow butter for best taste
- Dark chocolate chopped 70 percent cacao: adds deep chocolate depth Choose a glossy bar with no chalky spots
- Granulated sugar: for sweetness and classic brownie texture Go for fine white sugar so it melts in easily
- Large eggs: for binding and fudginess Fresh eggs will make the batter glossy and rich
- Vanilla extract: brings out the chocolate Choose pure vanilla for best results
- All-purpose flour: provides structure and chew Sift before measuring for accuracy
- Unsweetened cocoa powder: boosts the chocolate flavor Use a dark variety for intense results
- Salt: balances the sweetness and enhances flavor Use fine sea salt so it dissolves evenly
- Chocolate chips: for extra pockets of melty chocolate Pick quality chips that melt easily
- Dark chocolate chunks: for the molten center Use high-quality chocolate for a glossy pool in the middle
- Heavy cream: combines with the chocolate for a luxurious molten core Choose full-fat cream for richness
- Vanilla ice cream: for topping Adds contrast in temperature and texture Buy a creamy variety with real vanilla flecks
- Hot fudge sauce (optional): for extra chocolatey finish Look for one with real cocoa for depth
- Fresh berries (optional): to brighten up each bite Ripe berries add tartness alongside the sweetness
- Powdered sugar: for dusting Creates a beautiful finish and a little sweetness on top
Instructions
- Preheat and Prep:
- Preheat your oven to 350 degrees Fahrenheit Using a pat of butter generously grease a ten-inch cast-iron skillet Coat the sides and bottom to prevent sticking and ensure easy serving
- Melt Chocolate and Butter:
- In a microwave-safe bowl or over a gentle double boiler melt the unsalted butter and four ounces of chopped dark chocolate together Stir well until completely smooth and shiny Let this mixture cool for a few minutes so it does not cook the eggs in the next step
- Make the Batter:
- Whisk granulated sugar into the melted chocolate butter mixture until well combined The mixture should look glossy Beat in the eggs one at a time mixing thoroughly between each addition Stir in vanilla extract for aroma and depth In a separate bowl whisk together all-purpose flour unsweetened cocoa powder and salt Fold these dry ingredients gently into the chocolate mixture Stop once no streaks remain Over-mixing can make the brownies cakey not fudgy Stir in chocolate chips just until distributed
- Create the Molten Center:
- Pour half of the brownie batter into your prepared skillet and spread it to the edges Place the chunks of dark chocolate evenly in the center of the batter Drizzle the heavy cream directly over the chocolate chunks Cover all of this with the remaining brownie batter spreading evenly and gently to keep the molten center intact
- Bake:
- Slide your skillet onto the middle rack Bake for twenty-two to twenty-five minutes Check that the edges are set while the center gently jiggles when you shake the pan The top should develop a shiny cracked crust and be slightly underbaked for maximum gooeyness
- Serve Warm:
- Remove the skillet and let cool for five minutes for the best texture Sprinkle powdered sugar evenly over the surface Serve directly from the skillet with scoops of vanilla ice cream Hot fudge and berries are optional but really make each bite unforgettable
Pin My family’s favorite part is fighting over the molten center and everyone remembers their first bite.
Storage Tips
To keep the brownies soft and gooey let leftovers cool completely then cover the skillet with foil and store at room temperature for two days For a warm treat reheat slices in a three hundred degree oven for five minutes Avoid microwaving which can make the brownies tough
Ingredient Substitutions
Swap out the dark chocolate with semi-sweet for a less intense flavor Use coconut oil in place of butter for a dairy-free version Try gluten-free flour blend if you need a wheat-free dessert For a nutty twist stir in toasted walnuts or pecans with the chocolate chips
Serving Suggestions
Serve the brownie skillet straight from the oven with a big scoop of cold vanilla ice cream or try salted caramel gelato For contrast add a handful of tart raspberries or blackberries Drizzle with homemade fudge sauce for a chocoholic’s dream dessert If you want to impress guests finish with edible gold leaf or a sprinkle of flaky sea salt
Cultural and Historical Context
Brownies have been an American favorite since the late nineteenth century but baking them in a skillet takes inspiration from rustic Southern desserts Skillet baking caramelizes the edges and preserves a molten middle making it a communal and nostalgic treat There is something about serving dessert from a well-seasoned skillet that feels homey and special
Seasonal Adaptations
Stir in orange zest or espresso powder into the batter during the winter for a festive twist Add a swirl of peanut butter or cookie butter before baking for extra indulgence Top with crushed peppermint candies during holiday season for wintery flair
Success Stories
This is the dessert that gets recipe requests after every celebration I made it once for a family birthday and now it is the only thing my cousin ever asks for Even non-bakers have succeeded on the first try because the skillet does the heavy lifting and keeps things simple
Freezer Meal Conversion
Prepare the brownie batter and spread it in a foil-lined skillet Skip the molten center Freeze the pan and when ready to use add the chocolate and cream in the center then the remaining batter Bake straight from the freezer adding an extra five minutes to the bake time
Pin No matter the season this brownie skillet draws everyone to the kitchen. Serve it warm and enjoy every molten chocolatey bite!
Recipe FAQ
- → How do you achieve a molten chocolate center?
Layering rich chocolate chunks and heavy cream between brownie batter creates a gooey, molten middle after baking.
- → Can the brownie batter be made ahead of time?
Yes, prepare and refrigerate the batter up to 1 day in advance. Add 2–3 more minutes to baking time if chilled.
- → What makes baking in a skillet special?
A cast-iron skillet ensures even heat for crispy edges and a soft, fudgy center, enhancing both texture and flavor.
- → Are any toppings recommended?
Vanilla ice cream, powdered sugar, hot fudge sauce, and fresh berries all complement the rich chocolate and add flair.
- → How should leftovers be stored and reheated?
Keep covered at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes to restore warmth and texture.