Skillet Brownies for Two are extra fudgy and loaded with chocolate chips. Chewy on the edges and gooey in the middle, this delicious skillet brownie recipe is ready in just minutes. Perfect for date night, anniversaries, Valentine’s Day, or just because!
I love making desserts for two, there’s just something so romantic and special about it! For more date night desserts, try my Peanut Butter Chocolate Skillet Cookie or my rich Chocolate Fudge Cakes For Two!
The Best Skillet Brownies
It all started with my single-serve chocolate chip mug cookie. I realized how easy it was to make some of my favorite desserts in such little time. I wanted a perfect chocolate brownie with minimal effort. No double broilers, no long cooking times, and no mixers.
This time I skipped the microwave and went straight to the oven. I wanted as close to a regular brownie as possible without all of the extra leftover servings. I knew the oven would give me the perfect texture I wanted (chewy edges and fudgy-gooey goodness in the middle) with shorter cooking times.
My Triple Chocolate Brownies will serve two perfectly or one very hungry person. I have eaten this whole brownie by myself: I won’t judge.
Perfect for late-night chocolate cravings, this brownie is rich and chocolatey and will satisfy any sweet tooth. Top with vanilla ice cream and mint for garnish. Grab some spoons and dig in.
The best thing about this brownie is it does not take long to cook. Typically a large batch of brownies takes 30-40 minutes at least. Our skillet brownie takes 15 minutes tops! In the time you clean up you will be sitting down to eat your brownie.
Ket Ingredients for Brownies for Two
- Chocolate: My Skillet Brownies recipe has both cocoa powder and chocolate chips in it. The cocoa powder adds a rich, dark chocolate flavor, and the chocolate chips add a little texture but also keep the batter moist and fudgy by melting a little when it cooks.
- Butter: Plenty of butter to keep these brownies for two super moist, gooey, and not dry at all. I brown the butter for an extra nuttiness / caramel flavor.
- Sugar: Both brown and white sugar are added to this brownie batter. The white sugar is necessary for sweetness, however, the brown sugar gives the brownie a nice sweet molasses flavor.
- Flour: To get the fudgy, chewy taste for my brownies I use as little flour as possible. More flour makes for a cake-like brownie. Firm around the edges but gooey and almost under baked on the inside was what I was after.
- Coffee: If you ever want your chocolate brownies or chocolate cake to taste even more chocolatey, add coffee! Instant coffee powder or granules are powerful in bringing out the chocolate flavor in a baked sweet treat – it’s amazing!
- Raising agents: Brownies don’t need to raise too much as a cake would, but just a little lift is needed so that they’re not too dense. I added baking powder and eggs. Eggs are also a great binder, keeping all of the ingredients together.
- Vanilla: Vanilla is mixed in to emphasize the sweetness and to add a little warmth.
- Salt: A pinch of salt brings out even more of the chocolate flavor. This is the most chocolatey Skillet Brownies recipe!
How to make Skillet Brownies
Preheat the oven & prep the skillet: Preheat the oven to 350°F and brush a 6 inch cast iron skillet with oil.
Melt the butter: In a separate saucepan, melt the butter and cook it until it is a brown-caramel color, taking care not to burn it. I find that using a light-colored saucepan is best for this as I can see the color of the butter clearly.
Begin to mix the ingredients: Pour the browned butter into a large mixing bowl along with both sugars, cocoa powder, salt, instant coffee granules, and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down, because in the next step we will add eggs, and we don’t want scrambled eggs!
Add eggs and vanilla: Once the mixture is no longer hot, whisk in the eggs and vanilla. The batter will have a glassy sheen – it looks so fudgy already!
Fold in the flour and chocolate chips: Taking care not to overmix, fold in the flour and the chocolate chips until they are just combined.
Add the batter to the skillet: Next, add the brownie batter to a cast-iron skillet. I like using my 6 1/2 inch cast iron skillet because it gives the skillet brownies a chewy edge while maintaining a gooey middle. You can always use an oven-safe skillet, a small cake tin, or divide the batter in two and put in ramekins.
Bake! Bake the skillet brownie for about 15 minutes or just under, until the top is set. Allow it to cool for 5 minutes (it will be hot!), and then serve with a scoop of vanilla ice cream and a sprinkle of fresh mint!
Storage & Reheating Skillet Brownies
These Skillet Brownies are designed to be made and eaten right away, however, if you have leftovers you can certainly store them for later!
Store: Store the baked Skillet Brownies in an airtight container or sealed plastic bag at room temperature for up to 5 days.
Reheating: Serve at room temperature or reheat the brownies in the microwave for a few seconds before eating.
Tips for Success
- Use room-temperature eggs: As you’ll be adding the eggs into a warm mixture with browned butter in it, it’s best that the eggs are room temperature to lessen the chance of scrambled eggs.
- Cool the brownie batter before adding the eggs: You want the brownie batter to be cooled to room temperature or just a little warmer before adding the eggs.
- Don’t overmix the batter: Over mixing the brownie batter will result in a cake-like texture instead of gooey brownies. It’s okay if there is still a little white flour showing, just make sure most of it is mixed together!
- If you want to make a bigger batch of brownies try my classic brownies recipe. They really are the best, and perfect for sharing. They will disappear quickly!
Frequently Asked Questions
- Can I reheat these Skillet Brownies? Yes! If you have leftovers or don’t eat the brownies right away, reheat them in the microwave (in a microwave-safe dish) for a few seconds until hot.
- Do I have to use a cast-iron skillet? No, you could use an oven-safe pan, a small spring-form cake tin, or divide the batter into two ramekins.
- Can I add in nuts? Definitely! Sprinkle in 1/8-1/4 (a good handful) of nuts like walnuts or peanuts when you fold in the chocolate chips and flour.
- Why are my brownies so fudgy? The best brownies, in my opinion, are extra fudgy and gooey in the middle. To achieve this, I add less flour and more butter and chocolate chips which both keep the brownie batter extra moist. I also slightly under bake the brownies a bit to keep them gooey and not dry. These skillet brownies are rich, delicious, and really are just the perfect brownie!
- Why does my brownie taste cake-like? There can be a couple of reasons for this:
- Too much flour: Adding too much flour can make brownies less gooey as the flour soaks up the moisture, leaving a cake-like texture. Make sure to properly measure flour to avoid this issue. I always use the scoop and level method! Scoop flour into your measuring cup then level it off with a knife. That’s the most accurate way to measure!
- Overmixing the batter: Overmixing the batter adds more air into it, making it more tough and cakey, creating a lighter crumb instead of dense, fudgy skillet brownies.
More brownie recipes you will love:
- Mini Brownie Bites
- Mint Brownies
- Easy Brownie Cookies
- Healthy Brownies (with zucchini)
- Peanut Butter Brownies
- Girl Scout Samoa Brownies
Triple Chocolate Brownie for Two
- 5 tbsp unsalted butter
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tbsp instant coffee granules
- 1/4 tsp baking powder
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup all purpose flour
- 1/4 cup semi sweet chocolate chips
- Preheat oven to 350 degrees. Brush a 6 inch cast iron skillet with oil, set it aside.
- Add butter to a medium saucepan and cook over medium heat until light brown/caramel in color. 5-10 minutes. Make sure to keep an eye on it so the butter does not burn. It also helps to use a light-colored saucepan for this.
- Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules, and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
- Stir in the egg and vanilla and mix until batter has a nice sheen to it.
- Fold in the flour and stir until combined. Add in the chocolate chips stir until combined. (Do not over mix).
- Pour the batter into the prepared pan and bake for 13-15 minutes or until the top is set.
- Allow to cool for 5 minutes then dig in and enjoy!