Easy Skillet Brownies
Updated Oct. 25, 2023
- Total Time
- 40 minutes, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/185 grams unsalted butter
- 6ounces bittersweet chocolate, coarsely chopped (about 1 cup)
- ½teaspoon fine sea or table salt
- 1½cups/300 grams granulated sugar
- 3large eggs
- 2teaspoons vanilla extract
- ¾cup/95 grams all-purpose flour
- ¾cup/110 grams walnut or pecan pieces (optional)
- Flaky sea salt (optional)
- Ice cream, for serving (optional)
Nutritional analysis per serving (10 servings)
476 calories; 30 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 41 grams sugars; 6 grams protein; 253 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In an ovenproof 10- or 11-inch nonstick skillet (preferably ceramic nonstick) set over medium-low heat, combine the butter, chocolate and salt. Let butter and chocolate melt, stirring occasionally. Turn off the heat.
- Step 2
Carefully whisk in sugar until smooth, then whisk in eggs and vanilla. Finally, whisk in flour until no streaks remain. Using a spatula, fold in the nuts, if using. Smooth top and sprinkle lightly with flaky sea salt if you like.
- Step 3
Bake until the top is set, the center is soft and the edges are firm and start to pull away from the pan, 20 to 27 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool. You can serve these still a little warm and straight from the pan, with ice cream on top if you like. Or, let cool completely before slicing into wedges or bars.
Private Notes
Comments
I think the serving size is incorrect. One serving for a bad bad day is more appropriate.
I've been making these one pan brownies for years. Using my Grandmother's recipe. Adding a teaspoon of instant coffee to the batter makes them even better!
Chocolate chips may be quicker, but they are coated to prevent clumping. A chopped chocolate bar will melt much better.
I followed the notes of Mary Ann. I thought the process was much better melting the chocolate and butter in a small pan, mixing the sugar, eggs, vanilla, flour and nuts in a bowl and pouring the chocolate/1/2 butter, 1/2 oil, mixture into the bowl. I poured the batter into a cast iron frying pan and into the oven it went. Came out perfect in 27 min. I also cut back on the sugar by 1/2 cup. Too sweet for my tastes. The chocolate is sweet and doesn't need 1.5 cups of sugar in the recipe.
The chocolate siezed and it was disgusting oily mess. :(
Yes, very gooey. Should have read comments first. Tested clean, but gooey even an hour later when I tried to cut. I wondered if the recipe had omitted baking powder/soda, but I guess not.
Eggs are the leavening.
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