Tiffany Haney
Baking brownies in a cast-iron skillet is a popular method that delivers rich, fudgy, and decadent brownies with a crackled top and crisp edges. This technique is praised for its simplicity, requiring minimal baking tools and producing an even distribution of heat. The cast-iron skillet's ability to retain heat allows the brownies to continue cooking outside of the oven, resulting in a moist and gooey texture. The versatility of the skillet also eliminates the need for extra dishes, as the batter can be mixed and baked in the same pan. Whether you're a chocolate lover or simply seeking a unique baking experience, brownies made in a cast-iron skillet offer a delightful treat that can be shared straight from the pan.
| Characteristics | Values |
|---|---|
| Brownie type | Fudgy, rich, gooey, decadent |
| Brownie texture | Moist, crackled top, crisp edges |
| Brownie thickness | Depends on the size of the pan |
| Pan size | 8-12 inches in diameter |
| Pan material | Cast iron |
| Pan type | Oven-safe skillet |
| Baking time | 25-30 minutes |
| Baking temperature | 325-350°F (177-180°C) |
| Serving suggestion | Warm with ice cream and toppings |
| Storage | Airtight container at room temperature for up to 3 days |
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What You'll Learn
- Cast iron skillet brownies have a crackled top, crisp edges and are best served with ice cream
- Preheat the oven to 325-350°F and bake for 25-30 minutes
- Use a 9-10 cast iron skillet for the best results
- Brownies can be stored in an airtight container for up to 3 days
- Skillet brownies are gooey, fudgy, and decadent
Cast iron skillet brownies have a crackled top, crisp edges and are best served with ice cream
Cast iron skillet brownies are a decadent dessert that can be made with minimal tools and are perfect for chocolate lovers. The crackled top and crisp edges are created by baking the brownies in a cast iron skillet, which ensures even heat distribution and prolonged heat retention. The key to achieving the perfect texture and taste is in the preparation and cooking method.
Firstly, it is important to choose the right skillet. A 10-inch cast iron skillet is recommended for this recipe, but a 9-inch skillet can also be used for thicker brownies. The skillet should be oven-safe and pre-seasoned.
Next, the preparation method is simple and requires no mixer. The butter, oil, chocolate, and sugar are melted and combined in a saucepan or microwave-safe bowl. This mixture is then whisked to ensure smoothness and set aside to cool. The oven should be preheated to 350°F (177°C) or 325°F, depending on the recipe. The cast iron skillet is lightly greased, and the eggs and vanilla are added to the chocolate mixture, followed by the dry ingredients: cocoa powder, flour, and salt. The batter is then poured into the skillet and baked.
The baking time will vary depending on the size of the skillet. For a 10-inch skillet, the brownies should be baked for 25-30 minutes or until the edges are firm and the top is shiny and slightly cracked. It is important to note that the brownies will continue to cook even after being removed from the oven due to the heat retention of the cast iron skillet. Therefore, they should be removed when they are just set to the touch.
Finally, the cast iron skillet brownies are best served warm with a scoop of ice cream. The warm brownies with their crackled top and crisp edges create a delightful contrast with the cold, creamy ice cream. This combination of textures and temperatures makes for an indulgent and satisfying dessert.
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Preheat the oven to 325-350°F and bake for 25-30 minutes
Preheat your oven to 325-350°F. The temperature depends on the size of your cast iron pan and the texture you want to achieve. A lower temperature of 325°F is suitable for a 9 3/4" skillet, resulting in thick brownies with a crackled top and crisp edges. On the other hand, a temperature of 350°F is recommended for a 10" skillet, yielding a fudgy and moist brownie.
Place your cast iron pan on the stovetop burner and add butter. Allow the butter to melt gently over low heat without bubbling. Once melted, remove the pan from the heat. This step ensures that the butter melts evenly and prevents it from burning.
Now, it's time to add the dry ingredients. Stir in the sugar, whisking until everything is combined. You can use white or brown sugar, or a combination of both, depending on your preference. Brown sugar will result in a moister and fudgier brownie.
Next, add the eggs one at a time, whisking well after each addition. Follow this by adding vanilla extract and whisking again to incorporate it into the batter.
It's important to make sure that the pan is not too hot when you add the eggs, as you don't want them to cook immediately. At this stage, you should also add any additional dry ingredients, such as flour, cocoa powder, and a pinch of salt, stirring until you have a smooth batter. Be careful not to overmix or beat the batter, as this can make your brownies tough.
After your batter is ready, it's time to fold in any mix-ins, such as chocolate chips or walnuts. These add-ins enhance the flavour and texture of your brownies. Once you've incorporated your desired mix-ins, it's almost time to bake!
Spread the brownie batter evenly into your prepared cast iron pan. If you like, sprinkle some extra chocolate chips or chopped walnuts on top for an indulgent touch.
Now, place your pan in the preheated oven and bake for 25-30 minutes. The exact baking time will depend on your oven and the size of your pan, so keep an eye on your brownies to avoid overcooking. Remember, the cast-iron skillet retains heat, so your brownies will continue to cook even after you take them out of the oven.
Your brownies are ready when they are just set to the touch. Insert a toothpick into the centre to test for doneness; it should come out mostly clean with a few crumbs, but no wet batter. If it's still wet, return the brownies to the oven and bake in 5-minute intervals until done.
Finally, allow your brownies to cool slightly before serving. Warm brownies are delicious with a scoop of ice cream and chocolate sauce, creating an indulgent dessert. Enjoy your homemade cast iron skillet brownies!
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Use a 9-10 cast iron skillet for the best results
A 9-10 inch cast-iron skillet is the perfect size for making brownies. This size allows for a good balance of thickness and cooking time. If you use a 9-inch skillet, the brownie will be thicker and take a little longer to bake. On the other hand, a 10-inch skillet will give you a slightly thinner brownie that cooks faster.
To bake brownies in a 9-10 inch cast-iron skillet, start by preheating your oven to 325-350°F (177-180°C). Place the skillet on the stovetop over low heat and add butter, allowing it to melt gently without bubbling. Once melted, remove from the heat and stir in white and brown sugar. Crack in the eggs and add vanilla extract, whisking to combine.
Next, stir in the dry ingredients: flour, cocoa powder, and a pinch of salt. Mix until you have a smooth batter, being careful not to overbeat it. Fold in chocolate chips and walnuts, if desired. Spread the batter evenly into the skillet and sprinkle with extra chocolate chips and chopped walnuts.
Bake your brownies for 25-30 minutes, or until the brownie is just set to the touch. Remember, the cast-iron skillet retains heat, so your brownies will continue to cook even after removing them from the oven. Allow the brownies to cool slightly before serving.
With a 9-10 inch cast-iron skillet, you can achieve the perfect balance of thickness and cooking time for your brownies. This size ensures that your brownies turn out just right—thick and gooey, but not too long in the oven.
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Brownies can be stored in an airtight container for up to 3 days
You can make delicious brownies in a cast-iron pan, and they can be stored in an airtight container for up to 3 days.
Making brownies in a cast-iron skillet is easy and convenient. You can melt the butter directly in the skillet on the stovetop, then add the sugar, eggs, and vanilla, whisking to combine. The dry ingredients are then stirred in, followed by any additional mix-ins like chocolate chips or walnuts. The batter is baked in the oven until just set, resulting in a fudgy, decadent brownie with a crackled top and crisp edges.
To store brownies, it is best to keep them in an airtight container at room temperature. They will stay fresh for 2 to 3 days if they have been cut, and up to 4 days if left uncut. The container will keep air out, preventing the brownies from drying out.
If you want to keep your brownies for longer, you can refrigerate them, where they will last for up to a week. For even longer storage, you can freeze brownies for up to 3 months. When freezing, wrap the brownies tightly in plastic wrap and aluminium foil and place them in an airtight container, such as a freezer bag.
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Skillet brownies are gooey, fudgy, and decadent
Skillet brownies are a decadent dessert, perfect for chocolate lovers. They are gooey, fudgy, and rich, with a crackly top and crispy edges. The best part about skillet brownies is that they can be made and served straight from the pan, with minimal washing up. No need for slicing—just grab a spoon and dig in!
Skillet brownies are typically made with cocoa powder, melted chocolate, and chocolate chips, creating a triple chocolate threat. Some recipes also call for chopped nuts, such as walnuts or pecans, and a pinch of flaky sea salt to balance out the sweetness. The key to achieving that perfect gooey and fudgy texture is to underbake the brownies slightly, as the cast iron skillet will remain hot and continue to cook the brownies outside of the oven.
To make skillet brownies, start by preheating your oven to 325-350°F (160-180°C). Place your cast iron skillet on the stovetop over low heat and add butter, allowing it to melt gently. Once melted, remove from the heat and stir in white and brown sugar. Next, add in the eggs and vanilla extract, whisking to combine. It is important to ensure the pan is not too hot when adding the eggs, as they will cook.
Now, it's time to add the dry ingredients. Stir in the flour, cocoa powder, and a pinch of salt until you have a smooth batter. Be careful not to overmix, as this can toughen the brownies. Fold in the chocolate chips and any desired mix-ins, such as chopped nuts. Spread the batter evenly in the skillet and sprinkle with extra chocolate chips for good measure.
Bake your skillet brownies for around 30-40 minutes. To check for doneness, insert a toothpick into the centre—it should come out with a few moist crumbs, but no wet batter. Allow the brownies to cool slightly, then dig in! Skillet brownies are best served warm, with a scoop of vanilla ice cream and, if desired, a drizzle of salted caramel or hot fudge sauce.
Skillet brownies are a quick and easy dessert, perfect for any occasion. They can be stored at room temperature for up to 3-4 days or in the refrigerator for up to a week, although the fudgy texture is best enjoyed fresh from the oven.
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Frequently asked questions
Yes, a cast iron pan is a great way to make brownies. It's versatile, as it can be used on a stove, grill, campfire, or in an oven. It also makes for a great serving vessel.
A 9-10 inch cast iron pan is the most commonly recommended size for brownies. A 9-inch pan will result in a thicker brownie, while a 10-inch pan will yield a thinner brownie. Anything smaller than 9 inches will be more like a souffle, and anything larger than 10 inches will be too thin.
Baking times vary depending on the source of the recipe and the desired consistency of the brownie. Some sources recommend baking for 25-30 minutes, while others suggest 26 or 30 minutes. One source recommends baking for 50 minutes. It's important to note that brownies will continue to cook after being removed from the oven due to the cast iron pan's heat retention.
Preheat the cast iron pan in the oven to ensure even heat distribution. Adjust the cooking temperature and time depending on the size of the pan. Grease the pan lightly to prevent sticking. For a gooier brownie, underbake slightly. Allow the brownies to cool before serving, and serve with toppings such as ice cream, chocolate sauce, or whipped cream.
