Double Chocolate Skillet Brownie with Molten Fudge Center

This double chocolate skillet brownie delivers everything a chocolate lover craves: a shiny, crackly top, an ultra-fudgy molten center, and big melted chocolate chunks in every bite. Baked in a cast iron skillet, it goes from oven to table in under 30 minutes. Serve it warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt for the perfect balance of rich, sweet, and salty.

The double chocolate skillet brownie is the ultimate shareable dessert, baked in a cast iron skillet so the edges get chewy and the center stays gloriously fudgy. The combination of melted dark chocolate and butter creates a deep cocoa flavor, while milk chocolate chunks add pockets of gooey sweetness.

A quick whisking step ensures a glossy, crackly top that contrasts beautifully with the soft interior. Serve it warm with cold vanilla ice cream and a pinch of flaky sea salt for a dessert that feels both rustic and indulgent.

Ingredients

Why this recipe works

Whisking the eggs and sugar for a full two minutes incorporates air into the batter, which helps create the shiny, crackly crust that forms on top as the brownie bakes.

This step also gives the brownie a slightly chewy texture at the edges while keeping the center moist and fudgy. The cast iron skillet heats evenly and retains heat well, so the edges set while the middle stays soft and molten.

Using a combination of melted dark chocolate and Dutch-process cocoa powder gives the brownie an intense chocolate flavor without being overly sweet.

The milk chocolate chunks melt into pockets of gooey richness, while the flaky sea salt sprinkled on top cuts through the sweetness and enhances the chocolate notes. Baking at a moderate temperature for a short time ensures the center remains fudgy rather than cakey.

Notes and substitutions

Choose a good-quality dark chocolate with 60-70% cacao for the best flavor, and use Dutch-process cocoa powder for a smoother, less acidic taste. The butter should be unsalted so you can control the salt level, and the eggs should be at room temperature for easier whisking.

If you don't have an 8-inch cast iron skillet, a 9-inch oven-safe skillet or a round baking pan will work, though you may need to adjust the baking time slightly.

For the chocolate chunks, any chocolate you like can be used—semi-sweet, dark, or even white chocolate for a different twist. The flaky sea salt is optional but highly recommended, as it balances the sweetness and adds a pleasant crunch. If you don't have flaky sea salt, a pinch of kosher salt sprinkled on top will do.

• Dutch-process cocoa powder: Regular unsweetened cocoa powder can be used; the brownie will be slightly less rich and the color a bit lighter.
• Milk chocolate chunks: Semi-sweet or dark chocolate chunks work well for a more intense chocolate flavor.
• Unsalted butter: Salted butter can be used, but omit the added salt in the batter.
• Vanilla ice cream: Whipped cream or a drizzle of heavy cream can be used instead.

Equipment

• 8-inch cast iron skillet
• mixing bowls
• whisk
• spatula
• measuring cups and spoons
• knife and cutting board