Made-from-scratch brownies are nearly as easy to make as the boxed stuff—and even more fun skillet style.
We love this shareable version of classic brownies that are baked up in a cast iron skillet, which makes for a beautiful presentation but also gives you plenty of buttery, crispy edges that are over-the-top delicious. This is best served warm (with optional sundae toppings to finish things off), but up to you whether you want to cut into slices or dive right in with spoons for a family-style dessert.
Dark Chocolate Skillet Brownie Sundae
- 1/2 cup salted butter
- 2 eggs
- 1/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla
- 1/2 cup AP flour
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 cup dark chocolate chips
- 1/2 cup walnut halves
- 3 tbsp unsalted butter (grease skillet)
- Vanilla ice cream (for serving)
- Whipped cream (for serving)
- Chocolate sauce (for serving)
- Strawberries, sliced (for serving)
- Preheat oven to 350 degrees.
- Place the butter in a microwave-safe dish and heat in 20-second increments until the butter is melted. Allow to slightly cool.
- In a large bowl, whisk the eggs. Add the brown sugar, granulated sugar and vanilla and whisk until combined. Slowly whisk in the melted butter.
- Sift the flour, cocoa powder, salt and baking powder into the bowl (this will ensure there are no clumps). Fold gently to combine, but do not overmix. Fold in the chocolate chips.
- Generously grease a 10″ castiron skillet with softened butter. Pour the mixture into the prepared pan, levelling with a spatula. Sprinkle the walnuts over the top then gently press them into the mixture.
- Bake for 30 to 35 minutes until cooked through. You’ll know your brownies are done when they begin to pull away from the edges of the skillet.
- Serve warm topped with vanilla ice cream, whipped cream, chocolate sauce and sliced strawberries.