Skillet Brownies

November 01, 2020

Skillet Brownies

These skillet brownies are made with dark chocolate, sugar, eggs, almonds or hazelnuts, and cocoa, and baked in a cast-iron skillet. They’re crisp on the edges, gooey in the middle, and just happen to be gluten-free as well.

A cast-iron skillet filled with chocolate brownie

Adapted from Anna Helm Baxter | Skillet | Hardie Grant, 2018

If there’s anything more enticing than intensely gooey and fudgy gluten-free brownies that are easy to make, it’s brownies that are intensely gooey and fudgy and gluten-free and easy to make that you bake in a cast iron skillet. And not just because of the presentation when you bring the skillet to the table for dessert—cast iron retains heat remarkably well, the edge of the brownies that are in contact with the iron turn satisfyingly crunchy. (Take note, those of you who love the corner brownies!) And because the brownies are sliced into wedges as you would a pie, unlike with brownies in a baking dish, everyone is privy to some of the crunchy-edged, gluten-free loveliness.–Renee Schettler

Skillet Brownies

Quick Glance
(1)
15 M
40 M
Serves 8 to 10

5/5 - 1 reviews

Print Recipe

Want it? Click it.

Ingredients

Email Grocery List

6 ounces good-quality dark chocolate, finely chopped
10 tablespoons (5 oz) unsalted butter, cut into small pieces, plus more for the skillet
3 large eggs
7 ounces superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
2 1/2 ounces finely ground hazelnuts or almonds (see Note)
2 ounces good-quality cocoa powder (about 1/2 cup)
Pinch of salt

Directions

Preheat the oven to 350ºF (180°C). Place an oven rack in the lower third of the oven. Butter a 10-inch (25-cm) cast iron skillet.

In a large bowl, combine the chocolate and butter and microwave in 20 second intervals, stirring after each interval, until melted and smooth. (Alternatively, you can melt the chocolate and butter on the stove top in a bowl set over a saucepan of barely simmering water.)

Using a whisk or an electric hand-held mixer, mix together the eggs and sugar until thickened and pale in color, 1 to 3 minutes.

Add the melted chocolate and mix gently to combine. Fold in the ground hazelnuts, cocoa powder, and salt. The batter will be quite thick.

Scrape it into the skillet and bake until the top is just firm and a little crackly, 25 to 40 minutes. Keep in mind that the brownies will continue to cook even slightly after you remove the skillet from the oven due to the ability of cast iron to retain heat. So pull the skillet from the oven even if they’re just a touch more gooey than you like in the center.

Let the brownies cool slightly or completely and then slice into wedges. Best when served still warm although they remain moist for several days. Originally published February 2, 2019.

Print Recipe

Want it? Click it.

NOTE: WHERE TO FIND FINELY GROUND NUTS

You can pretty easily find almond flour or finely ground hazelnuts at most stores (we found ours at Trader Joe’s). Or you can make your own simply by weighing out the amount of nuts and finely grinding them in a food processor.

Show Nutrition