Brownie Skillet Recipe

Preheat and prepare skillet

Preheat oven to 350°F (175°C). Lightly butter a 9-inch oven-safe cast-iron skillet (or 8–9 inch round ovenproof skillet) and line the bottom with a small round of parchment if desired for easier removal.

Melt chocolate and butter

Place chopped chocolate and butter in a heatproof bowl set over barely simmering water (double boiler) or in a microwave-safe bowl. If using microwave, heat in 20–25 second bursts, stirring between bursts, until melted and smooth. Remove from heat and let cool 2 minutes.

Combine sugars and eggs

Whisk granulated sugar and brown sugar into the warm chocolate mixture until mostly dissolved. Add eggs one at a time, whisking thoroughly after each until mixture is glossy. Stir in vanilla.

Add dry ingredients

Sift or whisk together flour, cocoa powder, and salt. Fold the dry mixture into the chocolate mixture using a rubber spatula until just combined — avoid overmixing. Fold in the chocolate chips if using.

Bake

Scrape batter into the prepared skillet, smoothing the top. Bake in the preheated oven for 20–26 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (for a fudgy center). For more cakey brownies, bake 2–4 minutes longer. Remove from oven and allow to rest 10–15 minutes before topping.

While the brownie bakes or cools, chill a medium bowl and the whisk or beaters in the freezer for 10 minutes to help cream whip quickly.

Pour the very cold heavy cream into the chilled bowl. Using a hand mixer or stand mixer on medium speed, begin whipping. When soft peaks start to form (the cream holds but tips fold over), add the confectioners' sugar and vanilla. Continue whipping to medium-stiff peaks — the cream should hold shape but remain light. Taste and, if desired, fold in the optional finishing salt for a subtle contrast.

Keep the Chantilly cream chilled until ready to serve. If making more than 30 minutes ahead, cover and refrigerate; rewhip briefly if it loses volume.

Spoon or dollop several generous tablespoons of Chantilly cream across the warm brownie skillet. Add scoops of vanilla ice cream if desired and finish with fresh berries or mint. For tableside service, bring skillet to the table and let everyone take warm fudgy slices with cream and ice cream.

Leftovers: cover the cooled skillet tightly with plastic wrap and refrigerate for up to 3 days. Reheat individual portions gently in a microwave (10–20 seconds) before adding fresh whipped cream or ice cream.