(Giant) Skillet Brownie

I was just thinking the other day, “I don’t make brownies nearly as much as I should.” I feel like I’ve been neglecting this dessert group. And as a massive chocolate-lover, I have no good excuse. I mean, brownies are awesome! If you bake much at all, then you probably already have all the ingredients you’ll need. Also it takes minimal dirtying of dishes as well as baking skills to make brownies. 

Can you stir? Good, then you can totally make brownies.

What’s fun about this particular recipe is it’s the perfect amount of batter to bake in a twelve inch cast-iron skillet. You’ve probably noticed that I use my cast iron skillet a lot. It’s one of my most beloved kitchen items. Honestly, it reminds me of great-grandma, Lula. She was from Oklahoma and a definite foodie. Her style was very good-ol’-country-cookin’ and I think our tastes very much align. 🙂 Anyway, she was a cast-iron gal too, so I’m just following in her footsteps. 

Enough about (awesome) grandmas, let’s bake some brownies.

(Giant) Skillet Brownie, makes one for a 12 inch cast iron*

1 1/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup softened butter
2 cups sugar
1 teaspoon vanilla extract
4 eggs
7-8 oz. dark chocolate, melted
1/2 cup peanut butter chips (optional)

*If you do not have a 12 inch cast-iron skillet, you could bake these in a 10 1/2″ x 7 1/2″ baking dish. The bake time may vary by a few minutes, so watch it towards the end. I also tried baking this in a 13″ x 9″ baking dish, and I felt it turned out too thin and didn’t bake through before getting too crispy at the edges. Just FYI.

In a bowl, stir together the flour, baking powder, and salt. Set aside.

In another bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Now combine the flour mixture, the butter mixture, and melted chocolate in one bowl, and stir until just combined. Be sure to let the melted chocolate cool some before adding as super hot chocolate could begin to cook the raw eggs and make your batter lumpy (in a bad way).

Spoon the batter into a well-buttered cast-iron skillet. Top with peanut butter chips if using. Bake at 350°F for 32-35 minutes. If you like your brownie more gooey at the center, remove after 32 minutes. If you like it soft but baked through, then bake at the full 35 minutes. Test the center with a toothpick as oven temperatures and cook times can vary.

Mmm… brownies. (Insert sound of drool.)

Serve with ice cream and/or a tall glass of milk. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

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Ingredients

1x2x3x

• ▢ 1 ⅓ cups flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup softened butter
• ▢ 2 cups sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 4 eggs
• ▢ 7-8 oz. dark chocolate (melted)
• ▢ ½ cup peanut butter chips (optional)

Instructions

• *If you do not have a 12 inch cast-iron skillet, you could bake these in a 10 1/2" x 7 1/2" baking dish. The bake time may vary by a few minutes, so watch it towards the end. I also tried baking this in a 13" x 9" baking dish, and I felt it turned out too thin and didn't bake through before getting too crispy at the edges. Just FYI.
• In a bowl, stir together the flour, baking powder, and salt. Set aside.
• In another bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Now combine the flour mixture, the butter mixture, and melted chocolate in one bowl, and stir until just combined. Be sure to let the melted chocolate cool some before adding as super hot chocolate could begin to cook the raw eggs and make your batter lumpy (in a bad way).
• Spoon the batter into a well-buttered cast-iron skillet. Top with peanut butter chips if using. Bake at 350°F for 32-35 minutes. If you like your brownie more gooey at the center, remove after 32 minutes. If you like it soft but baked through, then bake at the full 35 minutes. Test the center with a toothpick as oven temperatures and cook times can vary.