Do you find that the perfect ending to a meal is a shared dessert? One of our go-to treats is a Skillet Fudge Brownie, rich, warm, and ideal for sharing.
We often dine out on Saturday evenings and always save room for dessert. One local spot serves a tiny skillet brownie with ice cream and a hot fudge drizzle that makes it hard to resist. After years of trying to recreate that experience at home, I finally perfected my own Skillet Fudge Brownie. The result: a fudgy, steaming brownie with a glossy hot fudge finish that melts around scoops of vanilla ice cream—truly indulgent.
The texture is dense and fudgy rather than cake-like, and the chocolate flavor is deep without being overly sweet. This skillet brownie is best enjoyed warm, shared between two people, and finished with a generous pour of hot fudge and a scoop of vanilla ice cream.
Tip: The batter can be prepared in advance and chilled. Remove it from the refrigerator 1 1/2 hours before baking—30 minutes to come to room temperature and then into the oven. This helps with texture and timing if you’re planning a special dinner.
Whether you’re preparing a romantic dinner for two, serving family or hosting a small gathering, this skillet dessert is a crowd-pleaser. It comes together quickly and delivers consistent, restaurant-style results at home. If you try this Skillet Fudge Brownie, I’d love to hear how it turned out for you.
Skillet Fudge Brownies with Hot Fudge
Yield: 1 (6 1/2-inch) skillet — serves 2
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: 55 minutes–1 hour 5 minutes
Ingredients:
- 3 oz. unsweetened chocolate baking bar, chopped
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 tsp. pure vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- 2 tsp. coconut oil
Tools:
- 1 6 1/2-inch cast iron skillet
Hot Fudge/Chocolate Ganache: prepare a rich chocolate ganache or hot fudge to serve warm over the brownie.
Directions:
- Prepare skillet: Preheat oven to 300°F (150°C). Grease the skillet with the coconut oil by rubbing it on with a paper towel; set aside.
- Melt chocolate and butter: Combine the chopped unsweetened chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring until the chocolate is nearly melted. Remove from heat and continue stirring until smooth.
- Beat eggs: In a large bowl, use a stand mixer or electric mixer to beat the eggs on medium speed until pale and slightly thickened, about 4–5 minutes. Add the granulated sugar and mix on low until combined.
- Combine: Add the vanilla and the melted chocolate mixture to the egg-sugar mixture, blending on low until smooth. Stir in the flour until fully incorporated.
- Assemble: Pour the batter into the greased skillet and sprinkle the top with the semi-sweet chocolate chips.
- Bake: Bake on the center rack for 35–45 minutes. A toothpick inserted near the center should come out with just a touch of fudgy batter—do not overbake to maintain a gooey center.
- Finish and serve: Serve warm or at room temperature. Top with vanilla ice cream and warm hot fudge or chocolate ganache. The brownie can be refrigerated and gently reheated later if desired.
- Hot fudge: While the brownie bakes, prepare your hot fudge or ganache. It can be made ahead and stored in the refrigerator; reheat gently in a warm water bath before serving.
This recipe scales well: it can be doubled if you have a larger skillet. One 6 1/2-inch skillet is ideal for two people. The batter can be made ahead, covered and refrigerated; pour into the skillet and bake about one hour before you plan to serve for the best timing. For a slightly lighter texture, bake a few minutes longer; for extra fudginess, err on the shorter end of the baking time. If you like nuts, stir in 1/4 cup chopped toasted pecans or walnuts before baking.
More dessert ideas to try:
Triple Layer Orgasmic Brownies
Chocolate Triple Decker Bar Sundae
Chocolate Chocolate Chip Espresso Cookies