Super-moist and fudgy brownies that are made in the skillet. These brownies are like biting into a piece of fudge. For die-hard chocoholics only!
Get ready for a fudgy-chocolate-y overload.
Meet the grandfather of all brownies. Moist, fudgy, chocolate-y heaven. All in one skillet.
Am I the only one who LOVES baking in a skillet?? I just love the effect the rustic skillet pan gives my photographs. Maybe it’s just my imagination, but food always just seems to taste better in the skillet as well. 😉
These brownies are intended for the most serious, die-hard chocoholic. They are good. Really good. Soft, moist, fudgy and loaded with tons of gooey chocolate chips. And not half-bad with a tall glass of milk either.
I mean really, who could resist a tall, thick slice of this??
Psssst….These pie-shaped brownie wedges are actually bigger than regular square-shaped brownies. No complaint here. 😉
Biting into one of these brownies was like biting into pure fudge. Fudgy wins the prize of my all-around favorite texture. Dry, cakey brownies have no place in my kitchen. Or in any kitchen, in my opinion.
Here are the ingredients: Keep reading for the printable version.
- Cocoa powder
- Baking powder
- Oil (I used soybean but you could also coconut or grapeseed oil)
- Coconut sugar
- Vanilla extract
- Semisweet chocolate chunks (you could also chips) TIP: I like to sprinkle my brownies with extra chocolate before baking just because it makes them look so dang good. And it doesn’t taste half-bad either. 😉
These brownies are a no-brainer to prepare—even the most novice baker could make these brownies. Basically, it’s just stir, stir, dump, bake, cool, devour. Done.
I am positive that these brownies will satisfy any major-chocolate craving. They should seriously come with a warning label. They are that moist, fudgy, and down-right addicting.
Please just do yourself a favor and make these brownies ASAP. After all, it’s Saturday and brownies are totally appropriate for a weekend.
Actually any day if you ask me. 😉
Double Chocolate Skillet Brownies
- 1-1/2 cups white whole wheat flour
- 1-1/2 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup oil I used safflower, but you could also use coconut or grapeseed oil
- 2 cups coconut sugar
- 6 large eggs room temperature
- 1 tablespoon vanilla extract
- 3/4 cup semisweet chocolate chunks you could also use chips
Preheat oven to 350F. Lightly grease an oven-safe 12-in skillet. Set aside.
In a medium bowl, whisk flour, cocoa, baking powder, and salt until combined. In a large bowl, whisk oil, coconut sugar, eggs, and vanilla until smooth. Add flour mixture to liquid, gently folding until batter is thick and smooth. Fold in chocolate chunks. (or chips)
Scrape brownie batter into prepared skillet and gently smooth top with a spatula. Sprinkle with additional chocolate if desired. Bake brownies at 350F 25-28 minutes until a toothpick comes out with moist crumbs sticking to it. Cool skillet brownies completely on a wire cooling rack.
Once brownies are cooled, cut into wedges and serve.
Recipe NotesStore brownies in refrigerator up to 3 days.
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