Skip to main content
40Total Time
20Prep Time
20Bake Time

Brownie Skillet

1 Reviews

  • Nut Free
  • Vegetarian

About the bake

This rich, delicious, chocolaty Skillet Brownie  is the perfect quantity for two people. We've scaled this recipe down so you can make a smaller portion of our 5 star rated Ultimate Chocolate Brownies, perfect for Valentine's Day or even just a dessert! We've used a skillet to bake it in, if you don't have one, just go for a small sized baking tin.

40Total Time
20Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 190°C (fan 170°C, gas mark 5) and grease your cast iron skillet with butter.

  2. Step 2:

    Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.

  3. Step 3:

    Whisk the egg until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.

  4. Step 4:

    Sieve in the flour and fold in until the mixture is smooth.

  5. Step 5:

    Pour into the prepared tin and bake for 15-20 minutes, until you see a paper-like crust on top, there should still be some movement in the centre.

  6. Step 6:

    If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.

  7. Step 7:

    Remove from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool slightly before adding a generous dollop of ice cream. 


  • For the Brownie

    • 100g Butter (unsalted)
    • 175g Dark chocolate
    • 1 Egg (large)
    • 125g Billington's Unrefined Dark Muscovado Sugar
    • 25g Allinson's Self Raising Flour


  • Cast iron skillet (or small baking tin)

Nutritional Information

per 206g
  • 1158cal Energy
  • 68g Fat
  • 42g of which Saturates
  • 123g Carbohydrates
  • 113g of which Sugars
  • 9.7g Protein
  • 0.35g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.