About this recipe

A rich, fudgy brownie baked right in a cast iron skillet — crispy and crackly on the edges, gooey and molten in the center. This one-pan wonder comes together in minutes and goes straight from oven to table. Serve it warm with a scoop of vanilla ice cream for the ultimate crowd-pleasing dessert.

Instructions

1. 1

   Preheat your oven to ![350°F]. Generously butter a 10-inch cast iron skillet, making sure to coat the sides. Set aside.

2. 2

   In a medium saucepan over ^[low heat], melt the butter and chopped semi-sweet chocolate together, stirring constantly until completely smooth. Remove from heat and let cool for 3–4 minutes — you don't want it hot enough to scramble the eggs.

3. 3

   Whisk the granulated sugar into the melted semi-sweet chocolate mixture until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the pure vanilla extract.

4. 4

   Add the all-purpose flour, unsweetened cocoa powder, and fine salt to the bowl. Switch to a spatula and fold gently until just combined — do not overmix. A few streaks of flour are fine; they'll incorporate fully when you add the chips.

5. 5

   Fold in the semisweet chocolate chips, then pour and spread the batter evenly into the prepared cast iron skillet. Sprinkle flaky sea salt over the top if using.

6. 6

   Bake for 22–25 minutes, until the edges are set and pulling away from the sides of the skillet, but the center still looks slightly underdone and glossy. A toothpick inserted 1 inch from the edge should come out clean; the center will be fudgy. Do not overbake.

7. 7

   Remove from the oven and let the cast iron skillet rest for 5 minutes — the center will continue to set slightly from residual heat. Serve warm directly from the skillet, topped with scoops of vanilla ice cream.