Mini Skillet Brownie

This mini skillet brownie is the perfect size for one or two! It’s moist, delicious, and has that coveted crackly top. Grab a spoon and dig in!

You know that feeling when you’re really craving brownies, but you don’t feel like having an entire pan of brownies in the house? Me neither. Just kidding, it happens to me all the time! That’s why I set out to create a recipe for a single-serve (or double-serve) brownie in a skillet that I could enjoy warm from the oven without having to make an entire pan. The result of this recipe is a chewy, chocolatey brownie that’s not too rich and has a beautiful crackly top.

Does it have to be baked in a mini skillet?

The answer is no! However, I love the results of baking this brownie in a mini cast-iron skillet like this one here. The edges are slightly crispy, the center is still soft and gooey, and the texture is lovely! If you don’t have a mini skillet, you can use another oven-safe vessel such as a ceramic ramekin (about 4-5 inches) or a 4-inch cake pan. If baking in a ceramic ramekin, the baking time will be closer to 20-22 minutes. You could also use a muffin pan or cupcake pan and split the batter between 2 cavities. Be mindful that the baking time may vary.

Baking notes

To ensure a crackly top, don’t skip the step of whisking the warm butter and sugar for an entire minute. Also, make sure the egg yolk is room temperature. The secret to a crackly top is dissolving the sugar as much as possible. The sugar won’t be able to completely dissolve, but mixing it together with the warm butter and egg yolk will be key to achieving the crackly brownie top!

If you like your brownies extra chocolatey, consider adding 1-2 tablespoons of chocolate chips or chopped chocolate to the batter before baking.