Food

The Easiest (Gooey-est) Skillet Brownies

skillet brownies

Today, we’re kicking off a month of easy desserts with this mouthwatering recipe for gooey brownies from Anna Helm-Baxter’s new cookbook, Skillet. They’re ideal for eating straight out of the pan with friends. Here’s how it’s done…

Gooey Brownies
From Anna Helm-Baxter’s Skillet

You’ll need:

6 oz. good-quality dark chocolate, finely chopped
1-1/4 sticks unsalted butter, cut into small pieces
3 large eggs
1 cup superfine sugar
1/3 cup ground hazelnuts or almonds
1/4 cup good-quality cocoa powder
Pinch of salt

Preheat the oven to 350F. Place an oven rack in the lower third of the oven. Microwave the chocolate and butter together in a large bowl until melted. Using an handheld electric mixer, whisk the eggs and sugar to combine. Add the melted chocolate and mix gently to combine. Grind the nuts, then fold in with the cocoa powder and salt. Transfer to a 9-inch cast-iron skillet and bake for 25 minutes.

skillet brownies

Thank you so much, Anna!

P.S. More recipes, including chocolate banana bread and whatever-you-fancy fruit crumble.

(Recipe excerpted with permission from Skillet by Anna Helm-Baxter, published by Hardie Grant Books October 2018. Thanks to Franny Eremin for helping with this series.)

  1. kl says...

    I’m assuming ground almonds meant almond meal flour? Just made them for my husband and me (but I halved the recipe) and they were pretty good. I think I had some of my “half measurements” off a little bit because it seemed a little souffle-y to me, but otherwise it had a great flavor! I wish she’d included weights instead of/ in addition to the cup measurements.

  2. NPH says...

    I made these and they were so delicious and so easy!

  3. Kim says...

    Thank you for the recipe. This was easy and delicious, and I will definitely make it again. Just wish I had known to grease the skillet prior to baking. Since the recipe didn’t mention it, I had thought all that butter would prevent sticking…. not the case.

  4. Amy says...

    I made these for friends last night and they were heavenly. Such an easy recipe, but the brownies look and taste fancy.

  5. Kathy says...

    I made these immediately and oh. my. goodness. Heavenly. Thank you.
    (I used regular sugar and reduced by 1/4 cup :))

  6. Eliza says...

    This looks incredible. I’ve tried some of her other recipes from her other cookbooks and I’m so glad she wrote this one too! Found my weekend project!

  7. Hannah Goldstein says...

    Oh man! These looks so delicious. Can’t wait to try these and will definitely be getting Anna’s book. Bet there are lots more awesome recipes in it!

  8. Karin says...

    These look amazing! Need to get my husband to make them for me.

  9. Oh so yummy! I have never tried skillet brownies before, I can’t wait to see how they turn out!

    Anika

  10. Rebecca says...

    What is “superfine sugar”? Is that like powdered sugar? I looked for it at my local grocery store but they didn’t carry it. This actually sounds a bit complicated to source!

  11. Emma says...

    I’m pretty sure you could combine the ingredients in the skillet on the stovetop too, then pop in the oven. (Would want to cream butter and sugar first, then gradually add chocolate, cocoa, etc. with eggs last.) No bowls, no microwave needed. Might have to try this out tonight!

    Some carob chips (not all) are dairy-free as an easy 1:1 swap for chocolate.

  12. Cristina Mauro says...

    do you need to grease the skillet to prevent sticking?

    • Joanna Goddard says...

      yes, cristina, thanks for asking! grease the pan with softened butter or cooking spray.

  13. Skillet looks like an amazing book. Thanks for sharing <3

  14. Amy says...

    that photo is just what i needed today. :-)

  15. Joy says...

    Superfine sugar and ground hazelnuts are kind of specialty ingredients for an “easy” recipe. I always think of that in terms of being easy to shop for as well as to make. I may be an outlier there, though.

  16. CanadianJane says...

    But…why do I need a skillet to make this? Can I not just use my lovely le creuset 8×8 square baking pan? Skillet in the oven is meant for finishing a dish post stove-top, non? Baking something entirely in a skillet is just kind of…why.
    Anyway it seems like a good brownie recipe (real chocolate only, ever) so thanks.

    • Emily says...

      Wondering this too! Does using a skillet change the taste somehow? They look so delicious though.

    • Carrie says...

      I bet the skillet gives it a nice chewy crust!

    • Nathalie says...

      I don’t have a microwave (but I do have a lovely le creuset skillet!) so I thought I’d just melt the chocolate and butter in the skillet. Less dishes works for me :-)

  17. Abby says...

    And gluten free!

  18. Ashley says...

    I love yall, and I love brownies, but can we get some recipes that don’t have dairy? Specially for the POC like myself who are lactose intolerant, please!

    • Allison says...

      Google for the Rebar cookbook vegan brownies. They are amazing and no one ever believes they are vegan.

    • Olivia says...

      Is lactose intolerance more common in people of color (please tell me I was not wrong in interpreting the acronym because I have never heard the association before so maybe I’m confused??) I had no idea.

    • Yes! I second the dairy-free recipes request. I wonder if this would work with Miyoko’s butter tho… :)

    • Bec says...

      Olivia, I haven’t read up on the science but yes I think that dairy intolerance (particularly cow dairy) can be more prevalent in cultures where it wasn’t a staple part of a diet historically. I think some grains can cause issues in some people for these reasons too. My partner has Indigenous Australian heritage and has wheat and dairy intolerance…many grains native to Australia a low gluten, interestingly.
      I’m looking forward to someone with a better understanding of this topic responding but hope my reply can be a gap filler.
      Third Plate is an interesting book, not entirely related but relevant.

    • Emily Chang says...

      Olivia: lactose intolerance is really prevalent in people of Asian descent (myself included)! I went to Google to make sure I had my facts right and learned it’s also common in Africa.

    • Mónica says...

      I made it with coconut oil and it worked just fine. I’m sure ghee would work just as well, I use it often to substitute butter. :)

    • Amanda says...

      I would like to thank you for teaching me something today. I had no idea that POC were more likely to be lactose intolerant, looked it up on the interwebs and learned a lot!

  19. CYNTHIA says...

    That sure looks yummy! I can taste it already.

  20. I don’t know why but I love skillets desserts. They are just so good.