This Triple Chocolate Brownie Skillet is out of this world good! Made with three different types of chocolate – it’s thick, dense and fudgy, exactly what you love in a brownie – just eaten out of a skillet!
Alright you guys – we have been home long enough and yes, I’ve shared strawberry and cream cheese turnovers, pear and ginger crisp with bourbon, and my beloved banana pudding but… I NEED to share a new chocolate recipe…so what better way to celebrate Friday than by sharing this amazing brownie skillet?!
A brownie skillet that has, not one – not two, but THREE different types of chocolate in there! Yup, I figured why not go all out?! We deserve it!
Why this dessert is out of this world amazing
Well, let’s just get the obvious out of the way – it’s made in a skillet. If you didn’t know the significance of desserts being made in skillet form…This means that, you can take a spoon, add a giant scoop of ice cream and eat it straight from the skillet. With no judgement.
At least, you ain’t gonna have any judgement from me! Because I’ll grab a spoon and dive right in with you! 😉
But truly, I love this brownie skillet because it encompasses my dream brownie: it’s dense, chewy and fudgy.
No offense to cakey brownies – but like, if i wanted cake, I would make a cake, right? These brownies are not at all cakey but SO deliciously thick, chocolatey and ULTRA RICH!
I love that these come out of the oven SO warm and you can just dive right in. There is no cooling time (aside from hello making sure you don’t burn your hand on the skillet)
I love the three types of chocolate in this – there is dark chocolate (my favorite), milk chocolate and semi-sweet. Between the three, they create this delicious chocolatey balance that’s not overly sweet but not overly dark – it’s right in the middle of this mouthwatering sweet spot.
When you add a gigantic scoop of ice cream on top, it gets melty and tastes like the best brownie sundae you’ve ever had.
But really, from the combination of fudgy thick brownies to melted ice cream to warm melted chocolate on top to a pinch of salt for garnish…you’ve got my dream dessert. So let’s get into what you need for it!
Ingredients You Need
- All purpose flour
- Unsweetened cocoa powder
- Semi-sweet chocolate chips, dark chocolate chips, milk chocolate chips
- Salted butter
- Brown sugar
- White granulated sugar
- Vanilla extract
- Baking powder
For this particular recipe – I used my 10 inch Lodge Cast Iron skillet – here is the link* to one similar that I have! (affiliate link*)
If you are using a bigger or smaller skillet, I recommend just tweaking the bake time – if it’s a smaller skillet, it might need less time and if it’s a larger skillet, it might need more. Just trust your instinct and always make sure to use a toothpick to check the done-ness of it.
Lastly, remember, it’s always better a little underdone than overdone! 😉
Speaking of under and over done…the bake time on this one is a little interesting. Do you like fudgy melty underdone brownies? I would suggest getting the pan out of the oven at about 20 minutes.
If you liked the brownies more cooked through, you can leave it in for a couple more minutes 🙂
Make sure that your pan is properly seasoned to begin with – but right before you add the brownie batter, I swirled the inside of my skillet with butter for extra flavor 🙂
For this recipe, the eggs need to be room temperature. No worries if you forgot to leave them out! An awesome tip I learned was to fill a bowl with warm water and add the eggs for about 10 minutes – it will (literally) warm them right up!
If desired – melt some extra semi-sweet chocolate to go on top of the perfect crinkle top! Oh, and also, add a pinch of salt! When you add that extra pinch of salt on top, you achieve the perfect blend of ultra sweet with a hint of salt – highly recommend!
One of the best tips I can give you about this skillet is that it’s BEST eaten when WARM! It’s the most fudgy, dense and delicious when warm.
Oh – also, when it’s warm, please do yourself a favor and scoop ice cream on top.
Instead of vanilla ice cream for this recipe, I actually used what I had in my freezer which was Cold Brew ice cream….LIFE CHANGING.
If you don’t, for some reason, eat this in one setting, you can slice it up and store in tupperware at room temperature for another day!
I hope you guys enjoy this extra chocolately recipe. Cheers to more chocolate in the world! XO – Haylie
Did you enjoy this recipe? Here are a few other dessert recipes you might like:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Triple Chocolate Brownie Skillet
This Triple Chocolate Brownie Skillet is out of this world good! Made with three different types of chocolate - it’s thick, dense and fudgy, exactly what you love in a brownie - just eaten out of a skillet!
- 1 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 oz dark chocolate chips, melted
- 4 oz milk chocolate chips, melted
- 1/2 cup semi-sweet chocolate chips, divided
- 6 tbsp melted salted butter
- 2/3 cup light brown sugar
- 1/4 cup white granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
Preheat the oven to 350 degrees.
Add your 4 oz. of milk chocolate and 4 oz of dark chocolate to a microwave safe bowl. Melt the chocolate in 20-30 second increments until it's smooth, stirring thoroughly each time you take it out to check. Set aside.
In a large bowl, combine your melted butter with your brown and granulated white sugar. Beat with your mixer until incorporated.
Add in your 2 room temperature eggs ONE AT A TIME = beat until mixed in. Finally, mix in the vanilla extract and beat until smooth and creamy. To that mixture, add your melted chocolate. Mix until fully incorporated.
To the bowl, in your flour, baking powder, cocoa powder and 1/4 tsp of salt. Using your mixer one last time, mix these gently together on low speed (so you don't spill it everywhere!) It should be the consistency of chocolate fudge frosting.
Once the batter is fully mixed, gently fold in 1/4 cup of semi-sweet chocolate chips using a rubber spatula.
Swirl some butter around the inside of the cast iron skillet and then add the batter - make sure it is spread evenly throughout the skillet.
Bake at 350 degrees for 20-22 minutes. If you want the brownie extra fudgy and a little underdone, bake it for about 20 minutes. If you want it more cooked, bake it for about 22-23 minutes.
While it's still warm, melt the remaining 1/4 cup of semi-sweet chocolate chips and drizzle over top of the warm skillet. Top with flaky sea salt and ice cream and serve immediately! Enjoy! 🙂
If your eggs aren't room temperature, add them a bowl of warm water for about 10 minutes! 🙂
Eat while warm!
Store leftovers in a tupperware container at room temperature.
If you want the brownie extra fudgy and a little underdone, bake it for about 20 minutes. If you want it more cooked, bake it for about 22-23 minutes.