One Skillet Double Chocolate Brownie

by Layla suzette
One Skillet Double Chocolate Brownie

Fudge, moist and chewy double chocolate brownie with an irresistible crispy crust. You can make it only using one pan, you don’t need any mixing bowl! Use a pan that is oven proof and stovetop save (a cast iron skillet, an iron pan, aluminum non-stick pan…).

You can serve it warm with ice cream on top or cool down and slice it.

One Skillet Double Chocolate Brownie

One Skillet Double Chocolate Brownie

Rating: 5.0/5
( 1 voted )


  • 90 g (bit less than ½ cup) Unsalted Butter
  • 90 g (3 oz) Dark Chocolate, chopped
  • 120 g (1/2 cup) Caster Sugar
  • 70 g (1/3 cup) Dark Brown Muscovado Sugar
  • ½ teaspoon Instant Coffee Powder
  • ¼ teaspoon Salt
  • 2 Eggs
  • 60 g (1/2 cup) All Purpose Flour
  • 20 g (3 tablespoons) Unsweetened Cocoa Powder
  • 45 g (1,5 oz) Dark Chocolate, chopped


  1. Butter a 9,5 inch (24 cm) iron pan (you can also use every oven and stove proof non stick skillet).
  2. Place Butter in the pan and 3 oz of chopped chocolate: slightly melt over low heat for about 1 minute.
  3. Remove from heat and mix with a spatula until completely melt, smooth and creamy.
  4. Add Sugar Cane, Caster Sugar, Salt, Coffee Powder and combine.
  5. Add Eggs, one at a time, Vanilla Paste and combine.
  6. Sift Flour, Cocoa Powder and gently incorporate to the brownie batter.
  7. Fold in 1,5 oz of Chopped Chocolate and spread evenly.
  8. Bake in preheated oven at 340°F – 170°C for about 35 minutes or until a tootpick comes out slightly wet with moist crumbs.
  9. Remove from the oven and cool down for about 15 minutes at least.
  10. You can serve it warm with vanilla ice cream on top; or you can cool it down completely and slice it.
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