Made in one bowl, this skillet brownie is stuffed with chopped caramel candies and Hershey bar chunks, then baked to warm, fudgy perfection!
SKILLET BROWNIE RECIPE
Who has time to wait for brownies to cool? Just bake a skillet brownie, grab a spoon and dig right in and enjoy the gooeyness!
I feel like there are some days where we just NEED sweets.
Maybe you’ve been super stressed, maybe you didn’t get to have your morning cup of coffee, maybe your kids have been reminiscent of devil-spawn, or maybe you saw a photo on Instagram that just made you mouth water and sparked that instant craving.
Brownies are just the best aren’t they? And what’s better than a brownie… a skillet brownie!
They’re made for the impatient person, as there’s no waiting for the brownies to cool before you cut them into nice little squares. Just grab a spoon and literally dig in!
HOW TO MAKE SKILLET BROWNIES
- Add butter and chopped chocolate to a big microwave-safe bowl, and microwave until melted. This can also be done over a double boiler.
- Set melted chocolate and butter aside to cool for a few minutes.
- Stir in sugar, eggs, and vanilla.
- Add in flour, cocoa powder, and stir in gently until JUST combined.
- Stir in half the candy and chocolate bar pieces.
- Pour into skillet and bake about 30 minutes.
- Let cool for 5-10 minutes, top with more candy/chocolate, caramel sauce, and ice cream.
COOKING TIPS FOR THIS BROWNIE RECIPE
- ROOM TEMPERATURE -for the best results when baking, your cold ingredients should be at room temperature so they can incorporate fully into the dough. For this recipe, that’s only the eggs. Try to take them out of the refrigerator about 30 minutes before making the brownies.
- If you forgot, no worries! Try filling a small bowl with warm water (not hot!), and add your eggs to that for a few minutes so they can warm up.
- COCOA POWDER – use your favorite brand of quality cocoa powder. I personally like to use Hershey’s.
- OVER MIXING – over mixing the batter can incorporate too much air, which can change the texture. I like to mix until there are no dry flour streaks when stirring. And I always hand-stir my brownie batter… a mixer is a sure-fire way to over mix.
VARIATIONS OF THIS RECIPE
- CANDY – if you prefer a different type of candy, feel free to switch it up! My personal favorite other option is Snickers bars.
- HOT FUDGE SAUCE – for an extra dose of chocolate, try a drizzle of hot fudge sauce.
- CARAMEL – instead of going for store-bought caramel sauce, I highly recommend my browned butter salted caramel sauce… it doesn’t take long to make and it’s fabulous!!
- ESPRESSO – one of my favorite things to add to my chocolate baked goods is espresso powder. It adds a delicious back-note of coffee which enhances the chocolate flavor. Try adding 1/2 tsp to your brownies!
MAKING SKILLET BROWNIE AHEAD OF TIME
While I’ve not tested this, I’ve read in Bon Appetit that if you refrigerate the batter overnight (or for just a few hours), that the result is a brownie that has a more intense chocolate flavor and is even fudgier.
This is a pretty chocolate-y and fudgy brownie recipe already, so I’ve never felt the need to test out their theory.
Once you bake the brownie, let it cool completely (either in the skillet, or out). Wrap it tightly in plastic wrap and place that into an airtight container and freeze for up to 3 months.
To thaw, place in refrigerator overnight or on the counter for several hours.
Leftovers (if you have any!), should be kept in an airtight container for up to one week. No need to refrigerate.
Oh, and that scoop of gloriously slightly melted vanilla ice cream? Not optional!
Okay it actually IS optional, but really, why not enjoy the amazing hot/cold combo?
Speaking of which, my husband doesn’t like the whole hot/cold thing… is he crazy or what?
There’s just something so unbelievably delicious about a warm, gooey bite of chocolate with a cold, sweet bite of vanilla bean ice cream… it makes my mouth water!!
SPECIAL EQUIPMENT FOR THIS RECIPE
- 9″ Cast Iron Skillet – this is the perfect size for this recipe.
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Recipe originally published in May 2017, but has been updated with additional information in January 2020.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 10 Tbsp salted butter
- 5 oz semi-sweet chocolate, roughly chopped (I used a Ghirardelli baking bar)
- 3 oz milk chocolate, roughly chopped (I used a Ghirardelli baking bar)
- 1 cup granulated sugar, whisked to remove any possible lumps (you can also sift it if you'd prefer)
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup + 2 Tbsp all purpose flour, whisked
- 2 Tbsp unsweetened good quality cocoa powder
- 1 regular size Hershey milk chocolate bar, roughly chopped (divided)
- 2 packs Rolo candies, roughly chopped (divided)
- salted caramel sauce
- Preheat oven to 350 F degrees and adjust oven rack to the lower third position. Lightly spray an oven safe 9 inch skillet with cooking spray and set aside.
- Add butter and chopped semi sweet and milk chocolate to a large microwave safe bowl and microwave in 20-30 second increments, stirring after each increment, until melted. Set aside for 5-10 minutes to cool slightly.
- Add whisked granulated sugar to the chocolate mixture, then add eggs and vanilla, whisking until smooth.
- Add flour and cocoa powder and fold in gently, just until no streaks of flour remain. Stir in 1/2 of the chopped Hershey bar and 1/2 of the chopped rolo candies.
- Pour brownie batter into prepared skillet, sprinkle remaining chopped Hershey bar over the top of the batter, and bake for about 30 minutes. To check for proper doneness, insert a toothpick in the center. When it comes out with a few moist crumbs, it's done.
- Let brownie cool for 5-10 minutes, top with leftover chopped rolo candies, a scoop of ice cream (if desired) and drizzle with salted caramel sauce. Grab a spoon and dig in!
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- If using UNsalted butter, add 1/4 tsp of salt. Add it in with the flour and cocoa powder and proceed as directed.
- If you'd prefer to serve this skillet brownie in wedges, allow to cool for longer, until no longer warm and gooey.
- As with all baking, all ovens and skillets bake differently, so start checking your brownie for doneness (use the toothpick test - you're looking for a few moist crumbs) at about 25-27 minutes
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.