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.
A few similar recipes I know you’ll enjoy….♥
Peanut Butter Sandwiches With Chocolate Ganache Filling
Chocolate-Glazed Banana Pound Cake
Soft-Baked Oatmeal Chocolate Chip Cookies
Good think I’m a die hard chocoholic! This looks wonderful! Love the big chocolate chunks!
Haha! These brownies are definitely for you then! Thanks so much, Tanya. 🙂
Regina Partain says
Oh my! These look absolutely amazing. If I didn’t think I would eat the whole pan, I would definitely make some.
Haha! I get exactly what you mean, Regina. I can tell you firsthand it is EXTREMELY difficult not to devour the entire pan by yourself!
It looks amazing, buy what is coconut sugar, I live in Chile and have never heard about it!
Hi Mare! Coconut sugar is similar in texture to brown sugar, but is less processed making it a healthier alternative for baking. If you can’t find coconut sugar where you live, brown sugar would make a fine substitute.
maria at inredningsvis says
WOW this looks SO amazing 🙂 and thanks so much for sweet words on my blog.
Check out my new post..HOT travel inspiration….Yucatan 🙂
Have a lovely day dear
LOVE Maria at inredningsvis – inredning it’s, Swedish for decor 🙂
Thanks, Maria! 😀
I am a chocoholic and those look wonderful! I bet I could eat that entire pan! 🙂
Haha! Michael, if you’re a chocoholic, you could definitely eat the entire pan! 🙂
Do you have a fudgy gluten free brownie recipe?
I don’t have a gluten-free brownie recipe on my blog at the moment, Sheree, but I would highly recommend this brownie recipe from Elana’s Pantry!
What size is your skillet?
My skillet is 12-in. 🙂