Triple Chocolate Brownie Skillet Recipe

preheat and prepare skillet

Preheat the oven to 350°F (175°C). Lightly butter an 10- to 12-inch ovenproof cast-iron skillet (or an equivalent ovenproof baking dish) and line the bottom with a round of parchment if desired for easier removal.

melt butter and semisweet chocolate

Place the unsalted butter and the chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler) or use short bursts in the microwave (20–30 seconds, stirring between). Stir until fully melted and smooth. Remove from heat and let cool for 3–5 minutes.

combine sugars and eggs

In a large bowl, whisk together granulated sugar and light brown sugar. Whisk in the eggs one at a time until fully incorporated, then whisk in the vanilla extract until smooth.

combine chocolate and wet mixture

Slowly pour the melted chocolate-butter mixture into the sugar-egg mixture, stirring constantly to combine. Mix until homogeneous and slightly glossy.

add dry ingredients

Sift or whisk together the all-purpose flour, unsweetened cocoa powder, and kosher salt. Fold the dry ingredients into the wet chocolate mixture with a rubber spatula until just combined — do not overmix to keep the brownies fudgy.

stir in chips

Reserve about 1/2 cup total of the chocolate chips for sprinkling on top. Fold the remaining dark, milk, and white chocolate chips (or chunks) into the batter evenly.

transfer to skillet

Spoon the batter into the prepared skillet and spread it evenly with an offset spatula. Sprinkle the reserved chips over the top for a glossy, melty finish.

bake

Bake in the preheated 350°F (175°C) oven for 22–28 minutes, rotating once halfway through. Check doneness by inserting a toothpick into the center — a few moist crumbs should cling to it but there should not be raw batter. For a slightly gooier center, bake on the shorter end of the range.

cool slightly

Remove the skillet from the oven and let rest on a wire rack for 10–15 minutes. This allows the brownie to set while still warm and keeps the center fudgy.

plate and finish

Top the warm brownie skillet with 4 scoops of chocolate ice cream (arrange evenly or place scoops around the skillet). Drizzle with chocolate sauce if using and sprinkle sea salt flakes over the top to enhance flavor, if desired.

serve

Serve the skillet straight from the pan to the table, providing spoons for scooping. Brownie is best enjoyed warm so the ice cream melts into pockets of molten chocolate.