Mini Skillet Brownie

This Mini Skillet Brownie is so rich and fudgy, but super easy to make. It's the perfect dessert because it can be topped off with a scoop of vanilla ice cream fresh out of the oven and quickly eaten right out of the pan.

This Mini Skillet Brownie is made in a 6" oven proof skillet, whether that's enamel or cast iron. You'll want to make sure to grease the skillet before adding the brownie batter. It's a one bowl recipe so it only takes a few minutes before that beautiful brownie is off to the oven to bake.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Egg: You also want to make sure that the egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.

Transfer chocolate mixture to a large bowl, add sugar, and mix on medium speed until it is well blended.

Add egg and vanilla and mix until combined, scraping down the sides of the bowl as needed.

With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined. Fold in the chocolate chips, being careful not to overmix.

Carefully pour the batter into a greased 6" skillet. Bake brownies for 28-30 minutes until a toothpick inserted in the center of it comes out clean. Top with ice cream and enjoy!

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