Dessert

Brownie Express Skillet: Gooey Chocolate Delight Recipe

ByCharlotte Montgomery October 23, 2025October 23, 2025

Introduction

Experience the ultimate indulgence with this Brownie Express Skillet—gooey, chocolaty, and ready in no time. Perfect for satisfying a sweet craving, this recipe delivers a warm, melt-in-your-mouth treat that’s easy to make and share.

The image shows a close-up of a rich chocolate cake slice on a white plate, set on a white marbled surface. The cake has three layers: a thick, dark chocolate top layer with a slightly cracked texture, a smooth, lighter brown middle layer that looks creamy, and a bottom layer of dense, moist cake. A fork held by a woman's hand is cutting into the cake, causing the melted chocolate filling inside the middle layer to flow out shiny and gooey. The cake surface is lightly dusted with powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (65 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder
¾ cup (150 g) granulated sugar
¼ tsp salt
½ tsp baking powder
½ cup (115 g) unsalted butter, melted
2 large eggs
1 tsp pure vanilla extract
100 g dark or semi-sweet chocolate, chopped (or chips)
A handful of chocolate chunks (optional)
A pinch of espresso powder (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Generously grease a small oven-safe skillet (6–8 inch) or ramekin with butter.
Step 2: In a bowl, whisk together the flour, cocoa powder, sugar, salt, and baking powder until well combined.
Step 3: In another bowl, mix the melted butter, eggs, and vanilla extract. Stir this wet mixture into the dry ingredients until just combined—avoid overmixing.
Step 4: Fold in the chopped chocolate and any optional chocolate chunks or espresso powder for extra depth of flavor.
Step 5: Pour the batter into the prepared skillet, spreading it evenly.
Step 6: Bake for 18–22 minutes, until the top is set but the center remains slightly gooey. For a more molten center, aim for closer to 18 minutes.
Step 7: Let the skillet cool slightly before serving directly from it. Top with ice cream, whipped cream, or a sprinkle of powdered sugar for extra indulgence.

Tips & Variations

For a richer flavor, add a pinch of espresso powder to enhance the chocolate notes without making the dessert taste like coffee.
Try mixing in nuts like walnuts or pecans for added crunch and texture.
If you prefer a dairy-free option, substitute butter with coconut oil and use dairy-free chocolate chips.
Serve warm with a scoop of vanilla ice cream for a perfect contrast of temperatures and textures.

Storage

Store any leftover brownies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven to restore the gooey texture—avoid overheating to keep it soft.

How to Serve

A close-up of a rich chocolate cake slice on a white plate with a smooth white marbled surface background. The cake has three visible layers: a dense, dark brown top layer with a slightly crunchy texture, a middle creamy milk chocolate layer, and a moist bottom cake layer in a lighter brown shade. The top of the cake is lightly dusted with powdered sugar. A metal fork is cutting into the side, revealing a thick, glossy, melted chocolate center that is flowing out slowly. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular baking pan instead of a skillet?

Yes, you can bake this brownie batter in a small baking pan or ramekin if you don’t have an oven-safe skillet. Adjust the baking time slightly if needed, as thickness may vary.