A small skillet brownie is the warm, gooey kind of brownie you eat with a spoon: one fudgy round baked in a 6-inch cast-iron skillet, with a crackly top, set edges and pockets of melted chocolate. This one makes just enough for two, so you can share it straight from the pan with a scoop of ice cream on top. The batter comes together in one bowl with a single egg, and it bakes in just 18 minutes. I built it around melted chocolate and cocoa together so the small brownie still tastes deep and rich.
Why you’ll like this small skillet brownie
- Made for two: one small brownie, two spoons, no pan of leftovers.
- One bowl, one egg: melt, stir, bake.
- Fudgy and rich: melted chocolate and cocoa give a deep chocolate flavor.
- Crisp edges, soft center: the cast iron gives the edges a little chew while the middle stays gooey.
- Built for ice cream: served warm, it melts the scoop right into the top.
What makes it work
A 6-inch skillet. This size holds the batter about an inch deep, which is just right for crisp edges and a fudgy middle. In a larger skillet the same batter spreads thin and bakes into something closer to a cookie; in a smaller one the center stays raw while the edges overbake.
Chocolate and cocoa together. Melted chocolate chips make the brownie fudgy and glossy, and a couple of tablespoons of cocoa powder deepen the chocolate flavor without adding more fat.
Pulling it while the center is moist. Cast iron holds heat, so the brownie keeps cooking for a few minutes after it leaves the oven. Taking it out when a toothpick shows moist crumbs gives you a soft, gooey center by the time you dig in.
Ingredients for a small skillet brownie
The full amounts are in the recipe card below. A few notes on the choices:
- Semisweet chocolate chips: some melt into the batter and some go on top for melty pockets. Chopped semisweet chocolate works the same way.
- Unsweetened cocoa powder: either natural or Dutch-process works. Dutch-process gives a darker color and a slightly smoother flavor.
- Butter: unsalted butter lets you control the salt. A little extra greases the skillet so the edges release easily.
- One large egg: it gives structure and the shiny, crackly top. Whisk it in quickly so it does not cook in the warm chocolate.
- Flour: just a little all-purpose flour keeps the brownie fudgy rather than cakey.
How to make a small skillet brownie
- Heat the oven to 350°F and butter a 6-inch cast-iron skillet.
- Melt the butter with the chocolate chips until smooth.
- Whisk in the sugar, then the egg and vanilla.
- Fold in the flour, cocoa and salt, plus some of the remaining chips.
- Spread in the skillet, top with the last chips and bake for 18 minutes.
- Cool for 5 minutes and serve warm with ice cream.
How to tell it is done
The brownie is ready when the top looks dry and slightly crackly, the edges are set and starting to pull away from the skillet, and a toothpick pushed into the center comes out with moist crumbs but no wet batter. If the toothpick shows streaks of liquid batter, give it another couple of minutes and check again. A toothpick that comes out completely clean means the brownie will be more cakey than fudgy, so err on the side of moist crumbs.
Tips for the best skillet brownie
- Let the chocolate cool slightly. If the melted mixture feels very hot, wait a minute before adding the egg.
- Fold gently. Stir the flour in only until no dry streaks remain, which keeps the texture dense and fudgy.
- Use an oven mitt. The skillet handle stays hot long after baking, so keep a mitt or towel over it while serving.
- Serve within the first few minutes. The brownie is at its gooiest while warm.
Swaps and variations
- No cast iron: a 6-inch round cake pan works; start checking a couple of minutes early.
- Add-ins: stir chopped walnuts or pecans in with the flour, or add a pinch of cinnamon for warmth.
- Different chocolate: bittersweet chips make it less sweet and more intense; milk chocolate chips make it sweeter.
How to serve it
Set the warm skillet on a trivet in the middle of the table, add a scoop of vanilla ice cream and hand out two spoons. Whipped cream, a drizzle of caramel or a few fresh raspberries are good extras. It is an easy, cozy dessert for a night in, with no slicing and no plates required.
Storing leftovers
If any is left, move it out of the skillet, cover it and keep it at room temperature for up to 2 days. Rewarm a portion in the microwave briefly before serving so the chocolate turns soft again. Please do not taste the raw batter while you bake; it contains raw egg and raw flour.
A small skillet brownie is proof that a little dessert can feel like a treat. Grab two spoons and enjoy it while it is warm.
Frequently asked questions
What size skillet do I need for a small brownie?
A 6-inch cast-iron skillet. It holds the batter about an inch deep, so the edges set while the center stays fudgy.
Can I make a skillet brownie without cast iron?
Yes. Bake it in a 6-inch round cake pan and start checking a couple of minutes early, since a thinner pan does not hold as much heat.
Can I make it ahead?
It is best fresh and warm, but you can bake it earlier in the day, cover it and rewarm portions briefly in the microwave before serving.
Print
Small Skillet Brownie for Two (6-Inch Cast Iron)
- Total Time: 33 minutes
- Yield: 1 skillet brownie (2 servings)
Description
One fudgy brownie baked in a 6-inch cast-iron skillet with a crackly top and melty chocolate chips, served warm for two.
Ingredients
- 4 tablespoons unsalted butter, plus a little for the skillet
- 1/4 cup semisweet chocolate chips, plus 2 tablespoons for folding in
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
- Vanilla ice cream, for serving (optional)
Instructions
- Heat the oven to 350°F and lightly butter a 6-inch cast-iron skillet.
- Melt the 4 tablespoons butter with the 1/4 cup chocolate chips in a microwave-safe bowl in short bursts, stirring between each, until smooth.
- Whisk in the sugar, then the egg and vanilla, whisking quickly until glossy.
- Add the flour, cocoa powder and salt and fold until no dry streaks remain. Fold in half of the remaining chocolate chips.
- Spread the batter in the skillet, smooth it to the edges and scatter the rest of the chips on top.
- Bake for 18 minutes, until the top looks dry and crackly, the edges are set and a toothpick in the center comes out with moist crumbs but no wet batter.
- Cool for 5 minutes, then serve warm from the skillet with ice cream.
Notes
Equipment: 6-inch cast-iron skillet, microwave-safe bowl, whisk, spatula
- A 6-inch round cake pan works in place of the skillet; check a couple of minutes early.
- Cast iron holds heat, so the brownie keeps cooking a little after it comes out; pull it while the center is still moist.
- Stir in chopped nuts or a pinch of cinnamon with the flour if you like.
- Cover leftover brownie and keep it at room temperature for up to 2 days.
- Rewarm a portion in the microwave briefly before serving.
- Do not taste the raw batter; it contains raw egg and flour (FDA).
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
