This quick brownie is cooked right on the stove and, in just 15 minutes, delivers deep chocolate flavor with a moist, fudgy center. No oven needed — just one skillet, a handful of pantry staples, and very little effort. Perfect for those moments when you want something sweet, right now.
Ingredients
- Unsalted butter — 80g (2.8 oz)
- Dark chocolate, 60–70% — 100g (3.5 oz)
- Sugar — 120g (3/4 cup)
- Eggs — 2
- All-purpose flour — 80g (2/3 cup)
- Cocoa powder — 20g (1/4 cup)
- Baking powder — 1/2 tsp
- Salt — a pinch
- Vanilla extract — 1 tsp
- Chopped walnuts, optional — 50g (1/2 cup)
- Chocolate chips, optional — 40g (1/4 cup)
- Oil, for greasing the skillet — 1 tsp
How to Make It in a Skillet
- Prepare a 20–22 cm (8–9 inch) skillet with a thick base and a lid. Lightly grease the bottom and sides with oil.
- Over the lowest heat, melt the butter and dark chocolate in the skillet, stirring until smooth and glossy. Remove from the heat.
- Stir in the sugar until dissolved and the mixture looks slightly satiny.
- Add the eggs one at a time, whisking quickly with a whisk or spatula so they don’t scramble.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the chocolate mixture until you have a thick, smooth batter with no lumps.
- Add the vanilla, then fold in the walnuts and chocolate chips if using. Smooth the surface.
- Return the skillet to the very lowest heat, cover with a lid, and cook for 8–10 minutes. The top should set while the center stays slightly soft and moist.
- Remove from the heat and let stand, covered, for 3–5 minutes. Slice and serve warm or completely cooled.
Nutritional Information
| Item | Per Serving (1/6) |
|---|---|
| Calories | 320 kcal |
| Protein | 5 g |
| Fat | 18 g |
| Carbohydrates | 36 g |
| Sugar | 24 g |
| Fiber | 3 g |
| Sodium | 120 mg |
Serving and Storage
Serve the brownie warm with a scoop of vanilla ice cream or a spoonful of thick yogurt. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For the best texture, warm it gently over low heat under a lid, or in the microwave for 10–15 seconds before serving.
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Tips and Variations
- Skillet size: 20–22 cm (8–9 inch) gives the ideal thickness. In a smaller skillet, cook for a couple of minutes longer; in a larger one, slightly less.
- Doneness check: the center should still wobble a little — it will set as it cools and stay fudgy.
- No chocolate on hand: replace the 100g (3.5 oz) dark chocolate with an extra 20g (1/4 cup) cocoa powder and 20g (1 1/2 tbsp) butter, for a total of 100g (3 1/2 tbsp) butter and 40g (1/2 cup) cocoa powder.
- Lightened-up version: reduce the sugar to 90–100g (scant 1/2 cup); the texture will be a touch less gooey, but the flavor stays rich.
- Add-ins: peanut butter, caramel, orange zest, or dried cherries — use 1–2 tbsp folded into the batter.
Frequently Asked Questions
- Can I make it without a lid?
- A lid is important: it traps the steam and helps set the top without an oven. Without it, the surface may stay undercooked.
- What can I use instead of vanilla extract?
- Vanilla sugar (1 packet) or a pinch of vanillin works well, added together with the sugar.
- Why did the brownie turn out dry?
- It was most likely overcooked. Keep the heat as low as possible and remove it while the center is still slightly moist. Don’t skip the 3–5 minute rest under the lid.
- Can I use milk chocolate?
- Yes, but reduce the sugar to 90–100g (scant 1/2 cup) so the dessert doesn’t become overly sweet.
- Will a cast-iron skillet work?
- Yes, cast iron holds heat beautifully. Warm it gently and aim for the lower end of the cooking time, around 8 minutes, so the bottom doesn’t catch.