Name: The Gooey, Fudgy, One-Bowl Skillet Brownie I’m Making on Repeat
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 sticks (170g) unsalted butter, cut into tablespoons; 6 ounces bittersweet or semisweet chocolate, coarsely chopped, or 6 ounces (1 cup) bittersweet or semisweet chocolate chips; 1 1/4 cups (248g) granulated sugar; 1/2 cup (42g) natural unsweetened cocoa powder; 1/3 cup packed (70g) light brown sugar; 3 tablespoons (42g) neutral oil, such as canola or vegetable oil; 2 1/2 teaspoons vanilla extract; 1/2 teaspoon kosher salt; 3 large eggs, at room temperature; 1/4 cup (30g) all-purpose flour; Vanilla ice cream or whipped cream, for serving, optional

The Gooey, Fudgy, One-Bowl Skillet Brownie I’m Making on Repeat

This one-bowl skillet brownie recipe bakes at a low temperature for a moist, fudgy center and soft edges. It reheats well and delivers easy cleanup.

55 min total 10 min prep 35 min cook 10 377 cal

Instructions

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1 Preheat the oven to 325°F.
2 In a 10-inch cast iron skillet, combine the butter and chopped chocolate or chocolate chips. Place over low heat and cook, stirring often with a rubber spatula, until just melted and smooth, 5 to 7 minutes.
3 Turn off the heat and scrape the chocolate mixture from the skillet into a large bowl. Add the granulated sugar, cocoa powder, brown sugar, oil, vanilla, and salt and whisk until well combined and the mixture is shiny. Whisk in the eggs, one at a time, until just combined. Add the flour to the chocolate mixture and fold until just combined. Scrape the batter back into the now-empty skillet and smooth into an even layer.
4 Place the skillet on the middle rack of the oven and bake until just set and a toothpick inserted 2 to 2 1/2-inches from the edge comes out with some batter and a few moist crumbs, 30 to 40 minutes (30 to 35 minutes for a just-set, extra-gooey center and 35 to 40 minutes for a set, but still soft and fudgy brownie). Remove from the oven and let cool for 10 minutes.
5 Serve the brownie warm directly from the skillet or scooped into bowls. Top with vanilla ice cream or whipped cream as desired. Leftovers can be stored tightly covered in the skillet or transferred to an airtight container at room temperature for up to 4 days. Leftovers can be scooped into a microwave-safe bowl and reheated in the microwave in 15-second increments until warm. Love the recipe? Leave us stars and a comment below!