Kick off your next gathering with a warm, fudgy cast-iron skillet brownie that’s sure to please a crowd. These 13 recipes range from classic to inventive, all delivering that perfect crispy edge and gooey center. Grab your skillet and get ready to bake something unforgettable!
Classic Fudge Brownie
There's something magical about a fudge brownie baked in a cast iron skillet—crispy edges, a crackly top, and a gooey center that melts in your mouth. I've been perfecting this recipe for years, and it's become my go-to for last-minute dessert cravings. It's the kind of treat that disappears in minutes at any gathering.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
Brownie Batter
- Butter (unsalted) – ½ cup (1 stick)
- Sugar – 1 cup
- Eggs – 2 large
- Vanilla extract – 1 tsp
- Cocoa powder – ⅓ cup
- All-purpose flour – ½ cup
- Salt – ¼ tsp
Instructions
- Preheat your oven to 350°F. Place a 10-inch cast iron skillet inside to heat up while you mix the batter. Heating the skillet gives you those crispy edges.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until combined. Don't let the butter brown, we want fudgy not cakey.
- Let the mixture cool for a minute, then whisk in the eggs one at a time, followed by the vanilla extract. The batter should look glossy.
- Sift the cocoa powder, flour, and salt into the bowl. Fold gently with a spatula until just combined—do not overmix, or the brownies will be tough.
- Carefully remove the hot skillet from the oven (use oven mitts!). Pour the batter into the skillet and spread evenly.
- Bake for 20-25 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. For gooey center, pull them out at 22 minutes.
- Let the brownie cool in the skillet for at least 10 minutes before slicing. Serve warm with ice cream or just on their own.
Serving these brownies warm is pure bliss—the contrast between the crispy edges and the molten center is irresistible. I love topping them with a scoop of vanilla ice cream and a drizzle of chocolate sauce for an extra indulgence.
Double Chocolate Chunk Brownie
Perfect for when you need a decadent dessert that's both impressive and easy, this Double Chocolate Chunk Brownie is baked in a cast-iron skillet for that gooey center and crispy edge. I've made it countless times for potlucks and it always disappears first.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Butter – ½ cup (1 stick)
- Granulated sugar – 1 cup
- Brown sugar – ½ cup
- Eggs – 2 large
- Vanilla extract – 1 tsp
- All-purpose flour – ¾ cup
- Cocoa powder – ¼ cup
- Salt – ½ tsp
- Baking powder – ¼ tsp
- Semi-sweet chocolate chunks – 1 cup
- Milk chocolate chunks – ½ cup
Instructions
- Preheat your oven to 350°F. Grease a 10-inch cast-iron skillet with butter or non-stick spray.
- In a large microwave-safe bowl, melt the ½ cup butter in 30-second intervals until just melted. Let cool slightly.
- Whisk in granulated sugar and brown sugar until smooth, then whisk in eggs one at a time and vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
- Fold the dry ingredients into the wet mixture until just combined — be careful not to overmix, or brownies will be tough.
- Stir in the semi-sweet and milk chocolate chunks, reserving a handful to sprinkle on top.
- Pour the batter into the prepared skillet and spread evenly. Sprinkle the reserved chocolate chunks on top.
- Bake for 20-25 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. For fudgier brownies, bake on the shorter side.
- Let cool in the skillet for at least 15 minutes before slicing. Serve warm with vanilla ice cream if desired.
Biting into this brownie, you get that crackly top and dense, fudgy interior punctuated by melty chocolate chunks. The skillet keeps it warm at the table, making it perfect for sharing — though you might want to keep a corner piece for yourself.
Peanut Butter Swirl Brownie
Nothing beats the combination of rich fudgy brownie and creamy peanut butter swirl, especially when baked in a cast iron skillet for that perfect crispy edge. I always reach for my trusty skillet when I want that gooey center with a slightly crunchy crust—it’s pure comfort.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- All-purpose flour – ¾ cup
- Granulated sugar – 1 cup
- Unsalted butter – ½ cup (1 stick)
- Eggs – 2 large
- Vanilla extract – 1 tsp
- Cocoa powder – ¼ cup
- Salt – ½ tsp
- Creamy peanut butter – ½ cup
Instructions
- Preheat your oven to 350°F and grease a 10-inch cast iron skillet with butter or nonstick spray.
- Melt ½ cup unsalted butter in a small saucepan over low heat, then let it cool slightly.
- In a large bowl, whisk together 1 cup granulated sugar and the melted butter until smooth.
- Add 2 large eggs and 1 tsp vanilla extract, whisking until fully combined. (Tip: room-temp eggs blend more evenly into the batter.)
- Sift ¾ cup all-purpose flour, ¼ cup cocoa powder, and ½ tsp salt into the wet mixture. Fold gently with a spatula until just combined—do not overmix or the brownies will be tough.
- Pour the brownie batter into the prepared skillet and spread evenly with the spatula.
- Drop ½ cup creamy peanut butter by small spoonfuls over the batter. Use a knife or skewer to swirl the peanut butter into the batter in a figure-eight pattern, creating ribbons. (Tip: don't overswirl or the peanut butter will disappear into the batter.)
- Bake for 25–30 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. If the center looks too jiggly, bake an extra 2–3 minutes. (Tip: for fudgier texture, pull it out when the toothpick shows slightly wet crumbs—they'll set as they cool.)
- Let the brownie cool in the skillet for at least 15 minutes before slicing. Serve warm or at room temperature.
Unbelievably rich and satisfying, each bite delivers the perfect salty-sweet contrast from the peanut butter ribbons. I love serving it with a scoop of vanilla ice cream or a drizzle of chocolate sauce—total indulgence.
Salted Caramel Brownie
Remember that time you craved something chocolatey with a sweet-and-salty twist? This Salted Caramel Brownie delivers exactly that—baked in a cast-iron skillet for a crunchy top and irresistibly gooey center, then drizzled with homemade caramel and a sprinkle of flaky sea salt.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Unsalted butter – 1/2 cup (plus 2 tbsp for caramel)
- Granulated sugar – 1 cup
- Large eggs – 2
- Vanilla extract – 1 tsp
- Unsweetened cocoa powder – 1/3 cup
- All-purpose flour – 1/2 cup
- Salt – 1/4 tsp
- Semisweet chocolate chips – 1/2 cup
- Brown sugar – 1/2 cup
- Heavy cream – 1/4 cup
- Sea salt flakes – 1 tsp
Instructions
- Preheat your oven to 350°F. Grease a 10-inch cast-iron skillet or similar oven-safe pan.
- In a microwave-safe bowl, melt 1/2 cup butter. Stir in granulated sugar until combined.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Sift in cocoa powder, flour, and 1/4 tsp salt. Fold gently until just combined—do not overmix (tip: overmixing develops gluten and makes brownies cakey).
- Fold in chocolate chips.
- Pour batter into prepared skillet and spread evenly. Bake for 25-30 minutes, until the edges are set and the center is slightly jiggly (tip: a toothpick inserted in the center should come out with a few moist crumbs for gooey texture).
- While the brownie bakes, make the caramel: In a small saucepan, melt 2 tbsp butter over medium heat. Add brown sugar and heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 minutes, until thickened (tip: do not boil hard or it may curdle).
- Remove caramel from heat and stir in 1/2 tsp sea salt flakes. Set aside.
- Let the baked brownie cool in the skillet for 10 minutes. Drizzle the caramel sauce over the top and sprinkle with the remaining sea salt flakes.
- Serve warm, cut into wedges.
Drizzle any extra caramel over vanilla ice cream alongside the warm brownie for an indulgent dessert. The contrast of the fudgy brownie, buttery caramel, and crunchy salt flakes is pure magic—perfect for sharing or hoarding all to yourself.
Mint Chocolate Brownie
Here’s a brownie that combines the rich fudgy goodness of chocolate with a refreshing mint twist, all baked in a skillet for that crispy edge. I love making this when I want something indulgent but with a little pop of freshness—perfect for spring afternoons or St. Patrick’s Day.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- Butter – ½ cup
- Sugar – 1 cup
- Eggs – 2 large
- Vanilla extract – 1 tsp
- Mint extract – 1 tsp
- All-purpose flour – ¾ cup
- Unsweetened cocoa powder – ¼ cup
- Salt – ½ tsp
- Baking powder – ¼ tsp
- Chocolate chips – 1 cup
Instructions
- Preheat your oven to 350°F and lightly grease a 10-inch cast-iron skillet with butter or nonstick spray.
- In a large microwave-safe bowl, melt the butter in 30-second bursts until fully liquid. Let it cool for a minute so it doesn’t scramble the eggs.
- Whisk in the sugar until combined, then add the eggs one at a time, whisking well after each. Stir in the vanilla extract and mint extract. Tip: Use pure peppermint extract for the best flavor, not mint imitation.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined—overmixing can make brownies tough.
- Gently fold in the chocolate chips, reserving a few to sprinkle on top. Tip: For extra gooeyness, use a mix of semi-sweet and dark chips.
- Pour the batter into the prepared skillet and spread evenly. Sprinkle the reserved chips on top. Bake for 22–25 minutes, until the edges are set and the center is slightly soft. A toothpick inserted an inch from the edge should come out with moist crumbs, not wet batter.
- Remove from oven and let cool in the skillet on a wire rack for at least 15 minutes. The brownie will continue to set as it cools. Tip: Serve warm for a melty center, or refrigerate for cleaner slices.
Keep a scoop of vanilla ice cream handy—the cool mint and hot fudge are a dream together. These brownies are dense, fudgy, and just minty enough to feel refreshing without overpowering the chocolate. I often drizzle a little chocolate sauce on top for extra drama.
Walnut Brownie
Every time I bake these skillet walnut brownies, I’m reminded why toasted nuts are worth the extra step. The deep, fudgy chocolate paired with crunchy, buttery walnuts is pure magic, especially when baked in a cast-iron skillet for that perfect crisp edge and gooey center.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
Brownie Batter
- Unsalted butter – 1/2 cup (1 stick)
- Granulated sugar – 1 cup
- Large eggs – 2
- Vanilla extract – 1 tsp
- Unsweetened cocoa powder – 1/3 cup
- All-purpose flour – 1/2 cup
- Salt – 1/2 tsp
- Baking powder – 1/4 tsp
- Semi-sweet chocolate chips – 1/2 cup
- Chopped walnuts – 1 cup
Instructions
- Preheat oven to 350°F. Spread 1 cup chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant; set aside to cool. (Tip: Toasting deepens the walnut flavor and adds crunch.)
- In a large microwave-safe bowl, melt 1/2 cup butter in 30-second bursts. Let cool for 2 minutes.
- Whisk 1 cup sugar into the melted butter until combined, then whisk in 2 eggs one at a time, followed by 1 tsp vanilla.
- Sift 1/3 cup cocoa powder, 1/2 cup flour, 1/2 tsp salt, and 1/4 tsp baking powder over the wet mixture. Fold with a spatula until just combined—no streaks remain. (Tip: Overmixing makes brownies tough; stop as soon as the flour disappears.)
- Fold in 1/2 cup chocolate chips and half of the toasted walnuts (about 1/2 cup).
- Pour the batter into a greased 10-inch cast-iron skillet. Sprinkle the remaining toasted walnuts evenly on top.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). (Tip: For fudgy brownies, pull them out when the center still jiggles slightly.)
- Let cool in the skillet for 10 minutes before slicing into wedges.
Serve these brownies warm with a scoop of vanilla ice cream for the ultimate treat—the contrast of hot fudgy brownie and cold ice cream is unbeatable. Sprinkle a little flaky sea salt on top if you're feeling fancy. Storage-wise, they keep well in an airtight container for up to 3 days, but honestly, they never last that long in my house.
Cheesecake Swirl Brownie
One of my favorite treats to bake is the ultimate combination of fudgy brownie and creamy cheesecake. This cheesecake swirl brownie baked in a skillet creates the perfect marble effect with every slice. Trust me, once you try this, you'll never go back to plain brownies!
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- Butter (unsalted) – ½ cup
- Granulated sugar – 1 ¼ cups
- Eggs – 3 large
- Vanilla extract – 1 ½ tsp
- Unsweetened cocoa powder – ½ cup
- All-purpose flour – ½ cup
- Salt – ¼ tsp
- Cream cheese (softened) – 8 oz
Instructions
- Preheat oven to 350°F. Grease a 10-inch cast iron skillet with butter or nonstick spray.
- In a medium microwave-safe bowl, melt the butter in the microwave (about 30 seconds). Let cool slightly.
- Whisk in 1 cup of the sugar, 2 eggs, and 1 tsp vanilla until smooth.
- Stir in cocoa powder, flour, and salt until just combined. Be careful not to overmix—this keeps the brownies fudgy.
- In a separate bowl, beat the softened cream cheese with the remaining ¼ cup sugar, 1 egg, and ½ tsp vanilla until creamy. Make sure the cream cheese is fully softened to avoid lumps.
- Pour the brownie batter into the prepared skillet, spreading evenly.
- Drop spoonfuls of the cream cheese mixture over the brownie batter.
- Use a knife or skewer to swirl the cream cheese into the brownie batter. Don't overswirl—a few figure-eights create the best marble effect.
- Bake for 25–30 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the skillet for at least 15 minutes before slicing. Serve warm or at room temperature.
A forkful of this fudgy brownie with tangy cream cheese is pure bliss. I love serving it with a scoop of vanilla ice cream for extra decadence. The skillet keeps it warm and gooey for longer.
Red Velvet Brownie
Just when I thought brownies couldn't get any better, I decided to merge my love for red velvet cake with the fudgy goodness of a skillet brownie. This Red Velvet Brownie is a showstopper—moist, studded with white chocolate chips, and baked right in a cast iron skillet for that perfect crispy edge.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
Dry Ingredients
- All-purpose flour – 1 cup
- Cocoa powder – 2 tbsp
- Salt – ¼ tsp
- Baking soda – ¼ tsp
Wet Ingredients
- Granulated sugar – 1 cup
- Vegetable oil – ½ cup
- Buttermilk – ½ cup
- Egg – 1 large
- Vanilla extract – 1 tsp
- White vinegar – 1 tsp
- Red food coloring – 1 tbsp
Mix-ins
- White chocolate chips – ½ cup
Instructions
- Preheat your oven to 350°F. Grease a 10-inch cast iron skillet generously with butter or nonstick spray.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda until combined.
- In a large bowl, whisk the sugar, oil, buttermilk, egg, vanilla, vinegar, and red food coloring until smooth and evenly colored. Tip: Use gel food coloring for a vibrant red without thinning the batter.
- Pour the dry ingredients into the wet mixture and stir with a spatula until just combined—do not overmix. Tip: Overmixing can make the brownies tough.
- Gently fold in the white chocolate chips, reserving a handful to sprinkle on top if desired.
- Pour the batter into the prepared skillet and spread it evenly. Sprinkle the reserved white chocolate chips on top.
- Bake for 20–25 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Tip: The center should look slightly underbaked for a fudgy texture.
- Let the brownie cool in the skillet on a wire rack for 10 minutes before slicing. For cleaner cuts, use a sharp knife and wipe it between slices.
Nothing beats the combination of that slightly crisp crust and the gooey, fudgy center studded with melty white chocolate. Serve it warm with a scoop of vanilla ice cream for an indulgent treat that will disappear in minutes.
Gluten-Free Brownie
Who knew that swapping regular flour for almond flour could create such a decadent, fudgy brownie? I remember the first time I tried this gluten-free version in a cast iron skillet, and it was a total game-changer—crispy edges with a gooey center that's pure chocolate bliss.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- Almond flour – ¾ cup
- Cocoa powder – ¼ cup
- Sugar – ½ cup
- Salt – ¼ tsp
- Baking soda – ⅛ tsp
- Egg – 1 large
- Butter – ¼ cup, melted
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F and lightly grease a 6-inch cast iron skillet (or an 8×8 pan lined with parchment).
- In a medium bowl, whisk together almond flour, cocoa powder, sugar, salt, and baking soda until any lumps are gone.
- In a small bowl, beat the egg, then stir in melted butter and vanilla extract until smooth.
- Pour the wet ingredients into the dry and mix with a spatula until just combined. (Tip: Overmixing can make the brownies tough, so stop as soon as you see no dry flour.)
- Scrape the thick batter into the prepared skillet and spread it evenly. The batter will be very thick—that's perfect for fudgy results.
- Bake for 20–25 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs. (Tip: For extra gooeyness, pull them at 22 minutes; for firmer brownies, go a bit longer.)
- Let the skillet cool on a wire rack for at least 10 minutes before slicing. (Tip: Patience here pays off—they'll be too soft to cut while hot.)
Go ahead and serve this warm with a scoop of vanilla ice cream or a drizzle of extra melted chocolate if you're feeling indulgent. The almond flour gives it a nutty undertone that pairs beautifully with the deep cocoa flavor—perfect for when you need a quick, gluten-free fix without sacrificing texture.
Vegan Brownie
Since I started baking brownies in my cast iron skillet, I've never looked back. These vegan brownies use coconut oil for a rich, dairy-free treat that's perfectly fudgy inside with a crisp crust.
Serving: 9 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- Flour – 1 cup
- Cocoa powder – ¾ cup
- Sugar – 1 cup
- Salt – ½ tsp
- Baking powder – 1 tsp
- Coconut oil – ½ cup (melted)
- Unsweetened almond milk – ¾ cup
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F. Place a 10-inch cast iron skillet in the oven while it preheats to get it hot—this helps create a crispy edge.
- In a large bowl, whisk together the flour, cocoa powder, sugar, salt, and baking powder until no lumps remain.
- In a separate bowl, mix the melted coconut oil, almond milk, and vanilla extract. Make sure the milk is room temp so the coconut oil doesn't solidify.
- Pour the wet ingredients into the dry and stir gently until just combined. Overmixing can make brownies tough, so stop as soon as you see no dry streaks.
- Carefully remove the hot skillet from the oven and lightly grease it with a little coconut oil. Pour the batter into the skillet and spread evenly.
- Bake for 22-25 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. The center will look slightly underdone—that's the fudgy spot.
- Let the brownies cool in the skillet for at least 10 minutes before slicing. This allows them to set properly.
You'll get that irresistible crackly top and a gooey, fudgy center in every bite. I love serving these warm with a scoop of coconut ice cream for the ultimate dessert.
Spicy Chili Brownie
A few years ago, I accidentally dumped cayenne into my brownie batter—and it was the best mistake I ever made. Now, this Spicy Chili Brownie bakes up in a cast-iron skillet with a warming kick from cinnamon and a slow burn from cayenne.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Butter – 1/2 cup (1 stick)
- Dark chocolate (70% cacao) – 4 oz
- Granulated sugar – 1 cup
- Eggs – 2 large
- Vanilla extract – 1 tsp
- All-purpose flour – 1/2 cup
- Cayenne pepper – 1/2 tsp
- Ground cinnamon – 1 tsp
- Salt – 1/4 tsp
Instructions
- Preheat oven to 350°F. Grease a 10-inch cast-iron skillet.
- Melt butter and dark chocolate together in a medium saucepan over low heat, stirring until smooth. Remove from heat.
- Whisk in sugar, then eggs one at a time, then vanilla.
- In a small bowl, whisk together flour, cayenne, cinnamon, and salt.
- Fold dry ingredients into wet mixture until just combined. Tip: Don't overmix—brownies stay fudgy.
- Pour batter into prepared skillet and spread evenly.
- Bake for 22-25 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Tip: For gooey center, pull at 22 min.
- Let cool in skillet on a wire rack for at least 15 minutes before slicing. Tip: Use a sharp knife and wipe between cuts for clean squares.
Honestly, the heat sneaks up on you—first the cinnamon warmth, then the cayenne's slow tingle. I love serving these warm with a scoop of vanilla ice cream to cool things down.
S’mores Brownie
Just when you thought brownies couldn't get any better, I decided to marry them with everyone's campfire favorite: s'mores. This skillet-baked beauty has a buttery graham cracker crust, a fudgy brownie center, and a gooey marshmallow-chocolate top. It's the ultimate indoor treat that brings back all the nostalgic feels without the campfire.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- Graham cracker crumbs – 1 ½ cups
- Butter – 6 tbsp, melted
- Sugar – ¼ cup
- Butter – ½ cup, softened
- Sugar – 1 cup
- Eggs – 2 large
- Vanilla extract – 1 tsp
- All-purpose flour – ½ cup
- Cocoa powder – ⅓ cup
- Salt – ¼ tsp
- Baking powder – ¼ tsp
- Chocolate chips – 1 cup
- Mini marshmallows – 2 cups
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine graham cracker crumbs, 6 tbsp melted butter, and ¼ cup sugar. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 10-inch cast iron skillet. Use the back of a measuring cup to compress it evenly. Tip: pressing firmly ensures the crust holds together after baking.
- Bake the crust for 8 minutes, then remove from oven and set aside.
- In a large bowl, cream together ½ cup softened butter and 1 cup sugar until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, then add vanilla extract and mix until combined.
- In a separate small bowl, whisk together flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Fold in 1 cup chocolate chips. Spoon the brownie batter over the pre-baked crust and spread evenly.
- Bake for 25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Tip: be careful not to overbake – the brownie should be fudgy, not cakey.
- Remove from oven and immediately top with mini marshmallows.
- Switch oven to broil and place the skillet under the broiler for 1-2 minutes, watching closely, until marshmallows are golden and puffed. Tip: keep an eye on it – marshmallows can burn quickly under the broiler.
- Let cool for 10 minutes before serving. The brownie will set as it cools.
Warm, gooey, and absolutely irresistible – this s'mores brownie delivers the perfect combination of crunchy, fudgy, and melty in every bite. Scoop it straight from the skillet with a spoon, or top it with a scoop of vanilla ice cream for the full dessert experience.
Bacon Brownie
A few weeks ago, I got a cast iron skillet as a gift, and I've been obsessed with finding the perfect recipe to break it in. This bacon brownie combines my two loves: rich, fudgy chocolate and salty, crispy bacon. Trust me, it's a game-changer.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
- All-purpose flour – 1 cup
- Sugar – 1 cup
- Unsweetened cocoa powder – ½ cup
- Salt – ½ tsp
- Baking powder – 1 tsp
- Eggs – 2 large
- Unsalted butter – ½ cup
- Vanilla extract – 1 tsp
- Bacon – 6 strips
Instructions
- Preheat your oven to 350°F and lightly grease a 10-inch cast iron skillet with butter or cooking spray.
- Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, let cool, then crumble into small bits. Tip: Use thick-cut bacon for extra crunch and smoky flavor.
- In a small saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until combined. Let cool slightly.
- Whisk in the eggs one at a time, then add the vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Tip: Sift the cocoa powder to avoid lumps.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix or the brownies will be tough.
- Fold in the crumbled bacon, reserving a small handful for topping if desired.
- Pour the batter into the prepared cast iron skillet and spread evenly. Sprinkle reserved bacon bits on top.
- Bake for 25–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Start checking at 22 minutes because cast iron retains heat and can overbake quickly.
- Let the brownies cool in the skillet on a wire rack for at least 15 minutes before slicing. They will continue to set as they cool.
Whether you're serving these with a scoop of vanilla ice cream or just sneaking a piece straight from the skillet, the smokiness of the bacon pairs beautifully with the deep chocolate. Weekend brunch or late-night snack? Yes, please.
Conclusion
Pick your favorite from these 13 cast-iron skillet brownie recipes and whip up a batch tonight! We’d love to hear which one wins your heart—drop a comment below. Don’t forget to pin this roundup on Pinterest to save for later!
