Cast Iron Skillet Brownies

These Cast Iron Skillet Brownies are moist and fudgy with crispy edges. They’re perfect with vanilla ice cream and make an insanely decadent dessert with salted caramel and pecans!

The cast iron skillet has to be one of the most fabulous tools one can have in the kitchen. I always feel so rustic whenever I slide mine out, which these days happens more and more often. Who needs a sprayed-on nonstick pan for your favorite brownie recipe when you’ve got a well-worn and seasoned cast iron skillet?

Mine has always been used for things like bacon and eggs, pancakes and the occasional cornbread. But I find myself using it more and more for things like rustic pot pies, pear tarts, skillet cookies, and even these cast iron skillet brownies.

This skillet brownie recipe produces brownies that are on the fudgy side. The addition of espresso or strong coffee really brings out the rich chocolate flavor and adds a nice coffee flavor. You can substitute water for the espresso if you prefer; they’re delicious either way!

After baking your brownies in a cast iron skillet, I’m certain you won’t go back to a regular baking pan. The edges have a crispiness to them that a glass baking dish just can’t achieve, and it’s such a nice contrast to the soft, moist center.

Do Cast Iron Skillet Brownies need to be refrigerated?

I don’t suggest refrigerating your brownies. The low humidity in the refrigerator can change the texture and make them dry. Cast Iron Skillet Brownies taste great at room temperature, too, so keeping them tightly wrapped on the counter makes them easily accessible (could be a positive or a negative, depending on how you look at it)!

How long will Cast Iron Skillet Brownies stay fresh?

Cast iron brownies will stay freshest if they’re stored in another container – preferably airtight – at room temperature. They’ll last at least a few days (and as long as a week) but they’ll always taste best the sooner they’re eaten. We almost always eat ours within a day at most, which isn’t hard to do in this house.

If you prefer to store them right in the cast iron skillet, make sure to wrap them tightly and use two layers of aluminum foil.

Can you freeze Cast Iron Skillet Brownies?

If you don’t think you’ll finish your cast iron brownies within a few days, it’s best to freeze them. Cut them into squares then wrap each one first in saran wrap then in aluminum foil. Pop them in a resealable plastic freezer bag and enjoy them for up to 3 months.

To enjoy them from the freezer, unwrap everything but the saran wrap and allow them to thaw for about 30 minutes to 1 hour. Then either pop them in the microwave for 20-30 seconds to heat them or enjoy them at room temperature.

Skillet Brownies Variations

• Add mint chips or chopped nuts to the batter
• Add a swirl of caramel sauce before baking (about 1/4 cup spooned on across the top, then use a knife to swirl it together)
• Add a swirl of melted peanut butter, using the same method as the caramel sauce, above
• Make cheesecake brownies using a cast iron skillet in place of the pan
• Top with fresh raspberries and hot fudge

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Cast Iron Skillet Brownies

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

These Cast Iron Skillet Brownies are moist and fudgy with crispy edges. They're perfect with vanilla ice cream and make an insanely decadent dessert with salted caramel and pecans!

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Ingredients

• 1 cup butter, melted
• 2 cups sugar
• 3 eggs
• 1 tsp vanilla extract
• 2 tbsp espresso or very strong coffee (can substitute with water if you prefer)
• 2/3 cup cocoa powder, preferably Dutch
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• powdered sugar, for dusting (optional)

Instructions

1. Preheat the oven to 350F.
2. In a medium mixing bowl, combine the melted butter and sugar until it's thoroughly mixed. Add the eggs and vanilla and mix it again until it's thoroughly mixed.
3. Mix the dry ingredients together in another bowl, then add it to the wet ingredients and mix just until it's combined.
4. Pour the mixture into a large cast iron skillet (or a 13×9 pan) and bake for 30-35 minutes or until a toothpick inserted into the center comes out with just a few crumbs.
5. Cool the brownies to room temperature then dust with the powdered sugar. Serve with vanilla ice cream, salted caramel sauce, hot fudge, and/or chopped pecans, if desired.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 569Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 131mgSodium: 314mgCarbohydrates: 81gFiber: 2gSugar: 65gProtein: 6g

This data was provided and calculated by Nutritionix on 1/22/2021. Amounts based on 8 servings.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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