Sharing is caring with ultra-fudgy skillet brownies, perfect for Valentine’s Day! This brownies-for-two bakes up easily in a mini 6-inch cast iron skillet, and promises a rich chocolate center, a shiny crackly top begging to be shattered, and the decadent aroma of dark chocolate. Make it even sweeter with holiday-inspired candy decorations!
Skillet Brownies For Two
Nothing says I love you like a gooey batch of fudgy brownie decadence! Adapted from my gluten free fudgy brownies, this brownie recipe takes the cherished chocolate dessert and bakes it in the sweetest (i.e. cute) little cast iron skillet!
These skillet brownies embody everything that a good homemade brownie should be:
- Rich, chocolate, fudge flavor.
- A paper thin shiny, crackly top.
- Chewy, gooey center with crispy brownie edges.
And given we are quickly approaching the holiday of love, a fudgy brownie served in a darling dish seems only fitting to share with your sweetie. That may be one of the things I love about Valentine’s Day desserts – you can make any treat incredibly adorable.
HOw To Make Brownies IN a Cast Iron Skillet
1. Give The Wet INgredients A Good Mix
In my testing (and professional opinion), this step is what gives brownies the desired shiny and crackly top. Mix the sugar, egg, and vanilla until super light and almost foamy. The healthy stir of the egg and sugar does 2 things: dissolves the sugar, and incorporates air into the mix which will yield the meringue-like crackly top.
2. Melt The Chocolate With The Fats
I like to use butter and coconut oil as the fats in these fudgy skillet brownies. Butter provides flavor and aeration (a little lift). Oil will make the brownies fudgy. The combination will give you the best characteristics of brownies: chewy, fudgy, and crispy edges. Plus, chocolate chips add even more fat contributing to the fudge-factor.
3. Combine The wet Ingredients
Now it’s time to pour the chocolatey goodness into the frothy egg mix. Make sure you take a couple minutes to let your melted chocolate cool – we don’t want to make scrambled eggs! The mixture will thicken slightly.
4. Sift Over YOur DRy INgredients
In my experience, cocoa powder has a natural tendency to get a little lumpy. To mitigate this, I recommend placing a small mesh strainer over your wet ingredients and sift the flour, cocoa powder, and salt over the top.
Why cocoa powder when we use chocolate chips? To simply amp up the chocolate flavor! And, as for what kind of cocoa powder to use in these skillet brownies – I prefer Dutch process because it is less acidic than natural cocoa and has a stronger cocoa flavor.
5. INto The Buttered Skillet
Yes, I said buttered. To add flavorful, crispy brownie edges, grease your mini skillet with butter!
6. Make The Skillet Brownies Even Sweeter
Literally and figuratively! Since it’s Valentine’s Day, why not add adorable heart-shaped peppermint chocolate candies. Plus, a little extra sweetness with mint-chaser will take these skillet brownies to the next level!
7. Enjoy YOur BAked Masterpiece
Shiny, crackly, fudgy, chocolatey, cute-as-a-button creation! Imagine sitting at candlelight with your sweetie, two spoons, a couple dollops of vanilla bean ice cream, and a mini skillet full of pure chocolate joy. They can’t write Valentine’s Day cards as perfect as this!
Yes, you can. To make in a skillet, I wouldn’t use anything larger than a 10-inch skillet.
Yes! These brownies can be made in a 6-inch cake pan, like my brownies with whipped topping, or 9×5 inch loaf pan.
You can. My hot chocolate brownies use all butter and still yield a fudgy brownie. The only difference is all butter will give you taller, lighter brownie. All oil will yield a more compact ultra-fudgy and gooey brownie.
Cover the skillet with plastic wrap and store covered at room temperature for up to 1 week. Beyond that, and the brownies will likely start to dry out.
You can. I would remove the brownies from the skillet to freeze. Wrap in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature.
Small Batch Fudgy Skillet Brownies
- 1 large egg (room temperature)
- ⅓ cup organic cane sugar (or granulated sugar)
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 tablespoons cold pressed refined coconut oil
- ⅓ cup semi-sweet chocolate chips (optional extra for the batter)
- ⅓ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- ¼ teaspoon salt
- YORK Peppermint Patties (optional to top)
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Grease a mini 6.5 inch skillet with butter (for better flavor!) or cooking spray.
- In a medium mixing bowl, add the egg, sugar, and vanilla extract. Whisk the mixture very well for 2 to 3 minutes until it is creamy and foamy. This helps create the crinkly and shiny brownie tops. Note – I like to mix the egg and sugar as the first step to 'dissolve' the sugar. I will even go back and whisk the mix a couple of times while I'm waiting for the chocolate to melt.1 large egg, ⅓ cup organic cane sugar, ½ teaspoon vanilla extract
- Melt the chocolate – In a small mixing bowl, add the 1/3 cup chocolate chips, butter, and coconut oil. You can either melt the chocolate over a double boiler (see Notes for details), or in the microwave in 30 second increments – stirring after each – until the chocolate chips are mostly melted. A few small chocolate lumps are ok because they will melt with the residual heat. Set aside and let cool for a couple of minutes – adding too hot of chocolate to the egg mixture and the egg will scramble.2 tablespoons unsalted butter, 2 tablespoons cold pressed refined coconut oil, ⅓ cup semi-sweet chocolate chips
- Pour the chocolate mixture into the egg mixture and stir until incorporated. Then sprinkle the dry ingredients over the top of the wet and stir until no dry streaks remain. Note – I recommend setting a fine mesh strainer over the bowl and sifting the dry ingredients over the wet to remove any lumps.⅓ cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, Dutch process, ¼ teaspoon salt
- Optional – Add a few tablespoons of chocolate chips to the batter if you like to have a little texture.
- Pour the batter into the prepared baking pan and bake the brownies for 23 to 25 minutes, or until a toothpick inserted in the middle comes out mostly clean – we want a few moist crumbs for fudgy brownies.
- Optional – As the brownies come out of the oven, top with a few peppermint patties so they can soften with the warm brownies.YORK Peppermint Patties
- Cool the brownies completely in the pan set on a wire rack Note – I recommend allowing the brownies to cool completely before slicing and serving. They need time to set and cool to get chewy and fudgy.
- Serving Size – This is a small batch brownies recipe that is easily doubled.
- Yield – The small skillet will make enough brownie for 2 to 4 people.
- Baking Dish – The brownies can also be made in a 9×5 inch loaf pan or 6-inch square cake pan. Line the pan with aluminum foil on all sides, leaving a little overhang to lift the brownies out. Lightly grease the foil.
- Double Boiler – Use a mixing bowl that is large enough to sit on top of a small saucepan without touching the bottom. Bring about 2 inches of water to a simmer and set the bowl on top of the saucepan. Heat until the chocolate is mostly melted, stirring occasionally to incorporate the ingredients. A few lumps are ok because they will melt in the residual heat. This is my preferred method for melting the chocolate, butter, and oil because I can monitor the melting. Heat too long and the chocolate may seize up.
- Cocoa Powder – Dutch process or natural cocoa will work. I prefer Dutch because it is less acidic with a bold cocoa flavor.
- Fudgier Brownies – If you prefer a super fudgy brownie, check and take the brownies out of the oven a 23 minutes. Leave in longer if you prefer your brownies not as moist.
- Storing – The skillet brownies can be stored covered at room temperature for up to 1 week. To freeze, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!