Print

Ina Garten Skillet Brownies

Ina Garten Skillet Brownies
Print Recipe

Decadent, fudgy brownies baked in a cast iron skillet, with a crackly top and gooey center. This smaller batch recipe delivers the signature deep chocolate flavor and rich texture that Ina Garten is known for, perfect for a quick indulgence.

Ingredients

Scale
  • 4 tablespoons unsalted butter, plus more for greasing the skillet
  • 4 ounces semisweet chocolate, chopped (or 1/2 cup chocolate chips)
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (natural or Dutch-process)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon instant espresso powder (optional, to deepen chocolate flavor)

Instructions

  1. Position an oven rack in the center of the oven and preheat to 350°F (177°C). Grease an 8-inch cast iron skillet or a 9-inch round cake pan with butter, then line the bottom with a round of parchment paper.
  2. Place the chopped chocolate and 4 tablespoons butter in a medium microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until completely melted and smooth, about 1 minute total. Alternatively, melt in a double boiler over simmering water. Set aside to cool slightly.
  3. In a large bowl, whisk together the sugar, eggs, and vanilla extract until pale, thick, and doubled in volume, about 2 minutes. This step incorporates air for a lighter texture—do not rush it.
  4. Pour the warm melted chocolate mixture into the egg mixture and fold gently with a rubber spatula until just combined. The batter will be glossy and thick.
  5. In a separate small bowl, sift together the flour, cocoa powder, salt, baking powder, and espresso powder (if using). Sifting prevents lumps and ensures even distribution of leavening.
  6. Gradually add the dry ingredients to the wet mixture, folding with the spatula in a gentle turning motion. Stop as soon as no streaks of flour remain—overmixing will result in tough brownies.
  7. Scrape the batter into the prepared skillet and spread it evenly to the edges. The surface should be slightly glossy and level.
  8. Bake for 22 to 25 minutes, rotating the skillet halfway through. The brownies are done when the top is shiny and cracked, a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), and the edges have pulled away from the sides of the skillet.
  9. Remove from the oven and place the skillet on a wire rack. Let the brownies cool in the skillet for at least 10 minutes before slicing—this allows the center to set without becoming dry.
  10. Slice into 4 wedges and serve warm or at room temperature. For extra indulgence, top with a scoop of vanilla ice cream or a dusting of flaky sea salt.

Notes

Store leftover brownies in an airtight container at room temperature for up to 3 days. To freeze, wrap individual slices in plastic wrap and place in a freezer bag; freeze for up to 3 months. Reheat a frozen or room-temperature brownie in a 300°F (150°C) oven for 5 minutes, or microwave for 15 seconds on medium power for a warm, fudgy center.

Nutrition

Keywords: Ina Garten skillet brownies, skillet brownie, fudgy brownies, cast iron brownies, chocolate brownie, easy brownie recipe, homemade brownies, American dessert, rich brownie, small batch brownies

Find it online: https://inagartendishes.com/ina-garten-skillet-brownies/