Skillet Brownie Recipe
User Reviews
5
Skillet Brownie Recipe
Description
This Skillet Brownie Recipe involves melting butter with semi-sweet and milk chocolates then mixing with sugar and eggs for a smooth batter. The inclusion of cocoa powder intensifies the chocolate flavor, while flour is gently folded in. Chopped Hershey bars and Rolo candies are mixed into and sprinkled atop the batter, adding texture and bursts of caramel-chocolate flavor once baked.
Baking in a 9-inch skillet allows the brownie to cook evenly with a moist center and crisp edges. The recommended toothpick test helps verify the right doneness—moist crumbs still attached indicate fudgy brownies. Cooling briefly before serving helps set the texture and makes cutting easier.
This recipe is inspired by Sally’s Baking Addiction, yielding a decadent treat ideal for sharing by cutting into wedges. It can be topped with additional caramel sauce or served with ice cream for extra indulgence. Adjusting butter salt content and bake time helps customize the brownie to taste and texture preferences.
Ingredients
- 10 Tbsp butter salted
- 5 oz semi-sweet chocolate I used a Ghirardelli baking bar, roughly chopped
- 3 oz milk chocolate I used a Ghirardelli baking bar, roughly chopped
- 1 cup granulated sugar you can also sift it if you'd prefer, whisked to remove any possible lumps
- 3 large egg room temperature
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour 2 Tbsp, whisked
- 2 Tbsp cocoa powder unsweetened, good quality
- 1 regular size milk chocolate divided, Hershey brand, bar, roughly chopped
- 2 packs Rolo candies divided, roughly chopped
- caramel sauce salted
Instructions
- Preheat oven to 350 F degrees and adjust oven rack to the lower third position. Lightly spray an oven safe 9 inch skillet with cooking spray and set aside.
- Add butter and chopped semi sweet and milk chocolate to a large microwave safe bowl and microwave in 20-30 second increments, stirring after each increment, until melted. Set aside for 5-10 minutes to cool slightly.
- Add whisked granulated sugar to the chocolate mixture, then add eggs and vanilla, whisking until smooth.
- Add flour and cocoa powder and fold in gently, just until no streaks of flour remain. Stir in 1/2 of the chopped Hershey bar and 1/2 of the chopped rolo candies.
- Pour brownie batter into prepared skillet, sprinkle remaining chopped Hershey bar over the top of the batter, and bake for about 30 minutes. To check for proper doneness, insert a toothpick in the center. When it comes out with a few moist crumbs, it's done.
- Let brownie cool for 5-10 minutes, top with leftover chopped rolo candies, a scoop of ice cream (if desired) and drizzle with salted caramel sauce. Grab a spoon and dig in!
Notes
- If using unsalted butter, include 1/4 teaspoon salt mixed with the dry ingredients to balance flavor.
- For wedge servings, let the brownie cool longer until no longer warm and gooey to hold shape better.
- Use the toothpick test beginning at 25 minutes due to variations in ovens and skillets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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