Skillet Brownie (for 2)
Love is sharing an ooey-gooey skillet brownie with your very best friend. Fresh out of the oven, piping hot and covered in rich vanilla ice cream, it’s the perfect dessert to fight over with two spoons. Or keep it all to yourself – you’ll find no judgement here.
Matt and I absolutely love warm, gooey brownies. This skillet recipe is a reduced version of my go to fudgy brownie recipe that I’ve been baking for us for years. It’s perfect when we want brownies, but don’t want a whole tray of leftovers to temp us later.
This skillet brownie comes together in 5 minutes, is out of the oven in 20, and will be devoured in less than 2. A flexible recipe, spice it up with your favorite toppings. Ice cream is a must – but our go-to toppings also include bourbon pecans and bourbon toffee sauce. We’ll also mix in whole chocolate chips for an extra chocolatey taste. Mix it up with your favorite ice cream or brownie toppings, think candies, sauces, fruits… the possibilities are endless!
Skillet Brownie (for 2)
Yields 1 6” brownie skillet
Ingredients
¼ cup unsalted butter
½ tbsp olive oil
½ cup (100 g) sugar
1 egg
1 tsp vanilla extract
¼ cup (32 g) flour
¼ cup cocoa
¼ tsp salt
Instructions
Preheat oven to 350°F.
Combine butter, oil and sugar in a small bowl, whisk together until blended.
Agg eggs and vanilla. Whisk for 1 minute.
In a separate bowl, whisk together flour, cocoa and salt. Gently fold into the wet ingredients. Mix until JUST combined – do NOT overmix if you want a nice fudgy brownie.
Pour batter into a 6-inch cast iron skillet. Bake at 350°F for 12-15 minutes, until toothpick comes out with few crumbs. You want slightly underbaked for a fudgier brownie.
Allow to cool for 2-3 minutes. Add 2 scoops of ice cream and desired toppings and enjoy!