Marianne Martinez
Cast-iron skillets are a great way to bake brownies, creating a fudgy brownie with a crisp edge and a rich, dense texture. The brownie batter can be made in the same pan, reducing the number of dishes to wash, and the pan can be used as a serving vessel. The cast iron ensures even heat distribution and prolonged heat retention, resulting in a brownie that continues to cook slightly after being removed from the oven. The size of the skillet will determine the thickness and baking time of the brownie, with smaller skillets requiring shorter baking times. The oven should be preheated, and the batter baked for around 25 to 50 minutes, depending on the desired consistency.
| Characteristics | Values |
|---|---|
| Pan size | 8-12 inches in diameter |
| Pan material | Cast iron |
| Batter consistency | Slightly gooey crumbs |
| Brownie texture | Crisp edges, moist and fudgy inside |
| Baking time | 25-50 minutes |
| Baking temperature | 325-350°F (175-180°C) |
| Recipe | Chocolate, butter, sugar, eggs, vanilla, flour, cocoa powder, salt, chocolate chips, walnuts |
| Serving suggestion | Top with ice cream |
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What You'll Learn
- Cast iron skillets create a fudgy brownie with a crisp edge
- Preheat the oven to 350°F (177-180°C) and use a 9-10 skillet
- Use coarsely chopped unsweetened chocolate, cocoa powder, and chocolate chips
- Bake for 25-50 minutes, checking with a toothpick for doneness
- Serve warm with ice cream and toppings like caramel sauce or nuts
Cast iron skillets create a fudgy brownie with a crisp edge
Cast iron skillets are a great way to bake brownies with a crisp edge and a fudgy centre. The benefits of using a cast iron skillet include even heat distribution and prolonged heat retention, which means your brownies will cook evenly and efficiently.
To get started, you'll want to preheat your oven to 350°F (180°C). While the oven is heating up, place your cast iron skillet on the stovetop burner over low heat and add butter. Stir occasionally with a wooden spoon until the butter is melted, then remove the skillet from the heat. Be careful not to let the butter bubble as this can burn it. Next, stir in the white and brown sugar. It's important to make sure the pan has cooled down before adding the eggs and vanilla to avoid cooking them. Now, add the dry ingredients: flour, cocoa powder, and a pinch of salt. Mix until you have a smooth brownie batter, being careful not to overbeat the mixture as this will make your brownies tough.
At this point, you can fold in any extra ingredients of your choice, such as chocolate chips, walnuts, pecan pieces, or shredded coconut. Then, spread the batter evenly in the skillet and top with a few extra chocolate chips and chopped nuts. Place the skillet in the oven and bake for 25-30 minutes. To check if your brownies are done, insert a toothpick into the centre—it should come out with a few crumbs, but not wet. Cast iron skillets tend to retain heat, so your brownies will continue to cook even after you remove them from the oven. Therefore, it's best to take them out when they are slightly underdone.
Once baked, allow your brownies to cool in the skillet for about 15 minutes. You can then cut and serve them straight from the skillet, topped with a scoop of ice cream for an indulgent treat. Enjoy!
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Preheat the oven to 350°F (177-180°C) and use a 9-10 skillet
Preheat your oven to 350°F (177-180°C). While the oven is heating up, place your 9-10 inch cast iron skillet on the stovetop over low heat. Add butter to the skillet and allow it to melt gently without bubbling. You can also melt the butter in the microwave and then pour it into the skillet. Once melted, remove the skillet from the heat.
Next, stir in the white and brown sugar. Make sure the pan isn't too hot before whisking in the eggs and vanilla. You don't want to add the eggs when the pan is too hot, or they will start to cook. Then, stir in the flour, cocoa powder, and a pinch of salt. Mix until you have a smooth brownie batter—be careful not to overbeat the batter, as this will make your brownies tough.
Finally, fold in the chocolate chips and walnuts, and top with a few extra chocolate chips and chopped walnuts. Spread the batter evenly in the skillet and place it in the oven. Bake for 25-30 minutes, or until the brownie is just set to the touch. The brownies are done when a toothpick inserted in the centre comes out clean, with a few crumbs, but no wet batter.
Cast iron skillets create delicious, moist brownies with a fudgy texture and crispy edges. They also make a great serving vessel—just don't leave the brownies in the skillet for more than a day, or they will zap moisture from the pan.
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Use coarsely chopped unsweetened chocolate, cocoa powder, and chocolate chips
If you want to make brownies in a cast-iron pan, you can use coarsely chopped unsweetened chocolate, cocoa powder, and chocolate chips. This combination will give you a rich, chocolatey flavour.
To start, preheat your oven to 325°F. Place your cast iron skillet on a stovetop burner and cut 3/4 cup of butter into 6 chunks, adding them to the skillet with 3 ounces of unsweetened baking chocolate. You can substitute a bar of bittersweet baking chocolate if you prefer. Stir the butter and chocolate over very low heat until they are completely melted. Then, remove the pan from the heat and add granulated sugar, along with a little water to achieve a moist, gooey texture. You can also add vanilla at this stage.
In a separate bowl, whisk together two eggs, and add them to the mixture one at a time, beating vigorously until well mixed. You can also add a little espresso powder to deepen the flavour. Next, combine flour, baking powder, and a pinch of salt in a bowl, and stir to combine. Add this mixture to the batter and stir vigorously. You can now fold in your chocolate chips, along with any nuts or other additions you desire.
Pour the batter into your cast iron skillet, using a spatula to smooth the top. Bake until a toothpick inserted into the centre comes out with just a few crumbs attached—this should take around 40-45 minutes. Allow the brownies to cool completely before slicing and serving.
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Bake for 25-50 minutes, checking with a toothpick for doneness
When it comes to baking brownies in a cast-iron pan, one of the crucial aspects is determining when they are perfectly done. The recommended baking time for brownies in a cast-iron pan is between 25 and 50 minutes. This relatively wide time range accounts for the variability in oven temperatures, batter consistency, and individual preferences for brownie texture. The most reliable way to determine if your brownies are ready is by using the toothpick test. Here's how you do it:
As your brownies bake, keep an eye on them and set a timer for 25 minutes as a starting point. Everyone's oven is slightly different, and you know yours best; adjust the baking time accordingly, knowing that it could take up to 50 minutes or even a bit longer. For the toothpick test, have some wooden toothpicks at the ready. At the 25-minute mark, open the oven and insert a toothpick into the centre of the brownie batter. The toothpick should be pushed in until you feel it touch the pan, then slowly pulled out. If the toothpick comes out with wet, gooey batter clinging to it, your brownies need more time. Close the oven door and bake for another 5 minutes before repeating the toothpick test.
The ideal brownie doneness depends on your preference for texture. If you prefer fudgy, moist brownies, you'll want to slightly underbake them. In this case, you should take your brownies out of the oven when the toothpick comes out with a few moist crumbs attached, but no wet batter. For cake-like brownies, you'll want to bake them a bit longer. The toothpick should come out mostly clean, with a few dry crumbs, indicating that the brownies are fully set.
If you find that your brownies are browning too quickly on top before the toothpick test indicates they are done, you can loosely cover the pan with foil. This will prevent excessive browning and ensure that the brownies continue to bake through without burning. Once the toothpick test shows they are done, remove the brownies from the oven and let them cool. This cooling process is important, as it allows the brownies to set and firm up, making them easier to slice and serve.
In summary, the toothpick test is a simple and effective way to determine the doneness of your brownies when baking them in a cast-iron pan. By checking with a toothpick every 5 minutes after the initial 25-minute baking period, you can achieve your desired brownie texture, whether it's fudgy and moist or cake-like and set. Remember to keep an eye on the colour of the brownies as they bake, and don't be afraid to adjust the baking time based on your oven's quirks and your personal preferences. Enjoy your homemade brownies, fresh from the cast-iron pan!
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Serve warm with ice cream and toppings like caramel sauce or nuts
Warm brownies topped with ice cream and other toppings are a match made in heaven. If you've baked your brownies in a cast-iron pan, you can serve them straight from the pan, or transfer them to a plate. If you want to serve them in the pan, leave the brownies to cool for about 5 minutes, then top with a scoop or three of ice cream. You can use any flavour of ice cream, but vanilla, French vanilla, or butter pecan are classic choices that let the flavour of the brownie shine through. For an extra chocolate hit, try chocolate ice cream, or chocolate chip ice cream.
If you want to transfer the brownies to a plate, let them cool completely in the pan, then slice and remove them from the pan. To serve, heat a small cast-iron skillet or sizzler plate over a medium heat until very hot. Place a brownie in the centre of the hot pan, and top with ice cream.
For an extra decadent dessert, you can add toppings and sauces. Try nuts such as pecans, walnuts, macadamia nuts, peanuts, or almonds, or add a chocolatey twist with chocolate chips or chocolate sauce. For a really indulgent dessert, drizzle with hot fudge sauce, salted caramel, or butterscotch sauce. If you're feeling extra fancy, add some whipped cream, banana slices, sprinkles, or maraschino cherries.
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Frequently asked questions
A 9-inch square baking pan or a 10-inch cast-iron skillet is ideal for making brownies. Smaller skillets, such as a 4 or 5-inch size, should be baked for closer to 20-22 minutes.
Bake the brownies for 25-30 minutes at 350°F (180°C). The brownies should be a little underdone as the cast iron skillet will remain hot and finish the baking outside of the oven.
Preheat the oven to 350°F (180°C).
Insert a toothpick into the centre of the brownies to test for doneness. The toothpick should come out clean, with a few crumbs, but no wet batter.
