Double-Chocolate Skillet Brownie Recipe

Name: Double-Chocolate Skillet Brownie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces bittersweet chocolate, chopped; 3/4 cup (1 1/2 sticks) butter; 1 1/2 cups sugar; 4 large free-range eggs; 2 tablespoons pure maple syrup; 1 teaspoon pure vanilla extract; 1/2 teaspoon kosher salt; 1/2 teaspoon baking powder; 1/4 cup unsweetened Dutch-process cocoa powder; 3/4 cup all-purpose flour; 1/2 cup pecan halves, chopped; 1/2 cup milk chocolate chips; 1 cup vanilla ice cream; 2 tablespoons pecan halves, chopped; Fresh mint leaves, for garnish

Servings: persons

10 ounces bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
4 large free-range eggs
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup unsweetened Dutch-process cocoa powder
3/4 cup all-purpose flour
1/2 cup pecan halves, chopped
1/2 cup milk chocolate chips
1 cup vanilla ice cream
2 tablespoons pecan halves, chopped
Fresh mint leaves, for garnish

1
Preheat the oven to 350u00b0F. Grease a 10-inch cast-iron pan or other oven-safe skillet.
2
Pour 1 inch of water into a saucepan and bring to a simmer. Set a large heatproof bowl on top to create a double boiler (do not let the bottom of the bowl touch the water). Put the bittersweet chocolate and butter in the bowl and gently melt. Stir until smooth.
3
Remove from the heat and whisk in the sugar. Whisk in the eggs, one at a time, until combined and smooth. Carry on whisking in the maple syrup, vanilla, salt, baking powder, and cocoa powder until incorporated. Fold in the flour, pecans, and chocolate chips until the batter is smooth.
4
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the brownie cool slightly in the pan for about 10 minutes, then serve with the ice cream, crushed pecans, and fresh mint. Delicious!

1791

kcal

Calories

101

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 ounces bittersweet chocolate, chopped, 3/4 cup (1 1/2 sticks) butter, 1 1/2 cups sugar, 4 large free-range eggs, and more.

Yes, Double-Chocolate Skillet Brownie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double-Chocolate Skillet Brownie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions