November 8, 2014

Cast Iron Skillet Brownies

Have I sung to you, yet, my ode to cast iron?  Cast iron cookware is the most used item in our kitchen.  Hands down, in fact, our favorite skillet, this ten inch one, given to me in perfectly seasoned condition by my Daddy who knows I get it, sits on our stove and is our go to pan.  It’s perfect for eggs, wonderful for bacon and marvelous for grilled cheese.   If your just starting out and are low on funds to stock your kitchen, cast iron is the way to go.  Why?  It’s fairly inexpensive, for starters, and it’s so versitle.  We own a dutch oven, a large skillet, a medium skillet and a large, two burner griddle.   Cast iron is stove and oven safe, so it reduces your need for casserole dishes and baking pans.

Baking pans?

First, let me talk to you about how to care for your cast iron.  They may seem intimidating, but a well seasoned pan will require little care.  If you wash your pan, soap won’t damage it, but you MUST dry it well and oil it to prevent rust.  Stubborn, stuck on food can be easily boiled off on the stove.  We don’t soak our cast iron!  If you feel as though you have damaged your seasoning, simply coat generously with oil and bake it in the oven.  My Dad says a badly rusted pan can be restored by tossing it in a fire

Also, if someone breaks into your house, I’m pretty sure you could knock them out with a well timed blow to the head from a cast iron skillet.

But, back to cast iron replacing casserole dishes and baking pans.  The answer to that is yes.  Two weeks ago, I featured Skillet Apple Pie, baked in my trusty cast iron skillet and when I saw this recipe for a cast iron skillet brownie, I had to try it.

This, gooey, decadent brownie is fudgey and rich.   In fact, it was too rich for the Princess who really isn’t a brownie person. But most people don’t have a problem with fudgey, rich brownies so if you’re one of those people, this recipe is for you.


Cast Iron Skillet Brownies
Author: adapted from Simply Food Love
Prep time:
Cook time:
Total time:
Serves: 8-12
  • 1 c sugar
  • 3 eggs
  • 1 c flour
  • .5 c cocoa powder (not hot chocolate powder, dutch process or unsweetened cocoa powder)
  • 4 tbsp butter
  • .5c heavy cream
  • 8 oz chocolate chips (I used mini semi-sweet)
  1. Preheat oven to 350.
  2. In a medium cast iron skillet, melt the butter over medium heat. Once melted, mix in the heavy cream and chocolate chips and stir until melted and smooth. Allow it to cool while…
  3. In a mixer, cream together sugar and eggs. Add melted chocolate mixture and mix until incorporated. Mix in flour and cocoa and pour back into the cast iron skillet.
  4. Bake for 25 minutes.


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