Mini Skillet Brownie

One of my faaavorriteee things is a warm fudgy brownie fresh out of the oven topped with vanilla ice cream. And one of my least favorite things is having a whole batch of brownies that I don’t end up finishing before they get hard and crusty. Enter: this Mini Skillet Brownie. It’s perfect for when you just want one or two servings of brownie (and ice cream). This brownie skillet is super easy to make and comes out with a fudgy center, crispy edges and that coveted crackly top we all look for in brownies.

slice of a brownie skillet on a plate

Details on Making a Skillet Brownie

Brownie Batter Time

Before we go any further, a non-negotiable part of this Brownie Skillet recipe is in fact the skillet. You gotta have a 5-6 inch skillet to make this right. You *could* use a loaf pan but it is just not gonna come out perfectly. 

Melt together the butter, sugar and chocolate either in a double broiler or in a microwave, stirring between 30 second spurts until melted. Then comes the eggs, maybe the most important ingredient. One of the ways to get that crackly top is to whip the eggs for a few minutes to get them light and fluffy and AIRY. Combine the chocolate mix with the eggs and then fold in the dry ingredients, just flour, baking powder and salt.

Getting That Perfect Bake

The perfect bake on a brownie skillet is what makes it that much better. Getting that perfect bake, that perfect fudgy state between still raw in the center and actually cooked, is sometimes tricky to achieve. Everyone’s ovens are SO different and heat SO differently. There really is no one size fits all trick to getting just the right bake, but here are some things to keep in mind. 

First, you’ll know it’s done when the outside edges are set and dry and the top has that shiny crackly layer. It’s time to take it out of the oven when a toothpick in the center comes out mostly clean, with a few streaks of batter or crumbs. The toothpick doesn’t need to come out totally clean because the brownie will continue to bake a little bit more after it comes out of the oven. This is one of the keys to not overbaking, taking it out at the perfect time. 

But what time is that gonna be? Like in minutes? Well that’s where it gets complicated and the different ovens come into play. In the directions below, I give the baking time as a range of 20-30 minutes. I would start to check your brownie starting at 20 minutes and look for those clues outlined just before. If it’s not ready, don’t fret, just check back again in about 3 minute intervals until you get that mostly clean center. 

At 30-33 minutes, I would take it out and leave it to finish “baking” out of the oven to prevent overbaking. Once you take the brownie out of the oven, let it cool for about 5-10 minutes (don’t worry it’ll still be warm) to get to the center to that perfect state of gooey and it’s ready to be enjoyed!

slice of Mini Brownie Skillet on a plate with a scoop of vanilla ice cream

Serving Suggestions (Requirements) for a Skillet Brownie

Once done, let cool for just a few minutes. We still want to serve that brownie warm! Serve with a scoop of vanilla ice cream, a dollop of whipped cream and a drizzle of chocolate syrup! Yeah it’s a little extra but you’ve earned it!

Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!

slice of a brownie skillet on a plate

Mini Skillet Brownie

An individual serving (or two) of a perfectly fudgy brownie
Servings: 2
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

  • 4 Tbs butter plus extra for greasing the pan
  • ½ Cup semisweet chocolate chips
  • ½ Cup sugar
  • ½ tsp vanilla
  • 1 egg
  • ½ Cup flour
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ice cream or whipped cream for topping

Instructions
 

  • Preheat oven to 350° and generously butter your mini skillet. (see note 1 for more skillet info!)
  • In a small bowl, melt together butter, chocolate, sugar and vanilla in a microwave in 30 second spurts, stirring between spurts.
    While the chocolate mix is cooling, in a medium bowl beat the egg with an electric mixer on high until it's very pale and frothy (about 3-5 minutes).
    Mix the chocolate mixture into the egg on low speed.
  • Add in flour, salt and baking powder and mix together with a spatula until just combined.
  • Pour mix into the greased skillet and even out the top with the spatula.
    Bake for 20-30 mins, until the outer edges are dry and set, the top is crackly, and a toothpick comes out mostly clean. (see note 2 for baking time tips!)

Notes

Note: I use a 5-6 inch skillet for this recipe. If you have 3-inch skillets you could make the batter as written and divide the batter evenly into 2 3-inch skillets.
This baking time range is so wide because baking time greatly varies by oven. I recommend checking your brownie starting at 20 minutes and checking every 3 minutes after that. Check the notes in the post above for more tips on getting the perfect bake!
Course Baked Good, Dessert, Snack
Cuisine American
Keyword 30 Minutes, Brownie, Fall, Winter

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