Double Chocolate Skillet Brownies

Rich and fudgy double chocolate skillet brownies baked in a cast iron skillet and incredible with a scoop of vanilla ice cream on top!

Meet the grandfather of all brownies. Moist, fudgy, chocolate-y heaven all in one skillet.

I mean, does any other brownie even need to apply here? While I love all my brownie madness equally, this skillet version might just take the cake. Or the brownie.

Basically the skillet version of brownies means 2 things: bigger slices and crispy edges because hello, big edge pieces ALL the way.

The batter for these brownies is so easy you could probably make it in your sleep! Not only that, but it will only take about 20-25 minutes for the brownies to bake up to perfection and before you know it we’ll all be in brownie land.

A very good place to be obviously.

These Brownies feature…

• A rich and fudgy texture
• Double chocolate with lots of gooey chocolate chips
• Baked entirely in a cast iron skillet and so good with vanilla ice cream on top

Making the Brownies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Bittersweet chocolate
• Espresso powder
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Cocoa powder
• All-purpose flour
• Kosher salt
• Semisweet chocolate chips

Choosing Your Pan

I recommend using a 9-inch cast iron skillet for these brownies. The cast iron retains heat very well and as a result the brownies bake up very quickly.

If you do not own a cast iron skillet you can use any 9-inch oven-safe skillet, however, be aware that bake time will vary.

Tips for Perfect Brownies

1. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
2. Gently fold batter – overmixing will lead to dry and tough brownies so use a gentle hand when folding batter.
3. Don’t overbake brownies – the brownies are done when the top is firm and crackly.
4. Allow brownies to cool and clean knife between slices– this will make for neat cuts. Don’t be tempted to cut into the brownies before they’re cooled otherwise they will fall apart.

Recipe Variations

Try these ideas for a different twist on these brownies.

• Try another chocolate – replace the semisweet with milk, dark, or white chocolate.
• Add nuts – add 1/2 cup toasted chopped pecans or walnuts to the batter.
• Add fruit – fold 1/2 cup raspberries or diced strawberries into batter.
• Swirl in peanut butter – swirl a few tablespoons creamy peanut butter into the batter before baking.

Serving Suggestions

These brownies are great all on their own but adding a scoop of vanilla ice cream on top of individual servings takes them to the next level! Add a couple drizzles of hot fudge or caramel sauce for an extra indulgence.

I am positive that these brownies will satisfy any major chocolate craving. They should seriously come with a warning label because they really are that moist, fudgy, and downright addicting.

Please note that the scoop of vanilla ice cream on top is NOT OPTIONAL if you’re looking to get the top-tier brownie experience.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

More brownies that you need in your life!

• Peanut Butter Cheesecake Brownies
• Espresso Brownies
• Mini Deep Dish Brownies

This post was updated with new recipe adjustments and photos on 7/16/25.