Mini Skillet Brownies 4 Ways

Recipe by: Catherine Pla

Yield: Six 3.5” mini cast iron skillets

Mini Skillet Brownies 4 Ways

These are so great served in mini cast iron skillets so everyone gets their own. I made plain chocolate chip, pecan, peanut butter chip, and mini marshmallow variations. You can also opt to make one large 6-inch diameter skillet using this recipe.

• 1 stick (113g) unsalted butter

• ¾ c  (150g) plus ¼ c (50g) semi-sweet or bittersweet chocolate chips, divided

• ½ c (100g) granulated sugar

• 2 eggs 

• 2 t vanilla

• ½ c (63g) all-purpose flour

• ½ t baking powder

• ¼ t kosher salt

Add Ins:          

• 2 T chopped pecans

• 2 T Reese’s peanut butter chips

• About 10 mini marshmallows

• Extra chocolate chips

Preheat oven to 350 degrees.

In a medium microwave-safe bowl, melt butter and 5 ounces of chocolate chips. Microwave for 20 seconds at a time, stirring in between, until mixture is smooth. Let cool briefly. Or, melt chocolate and butter over simmering water.

In a large bowl, whisk the sugar, eggs, and vanilla. Stir the melted chocolate mixture into the egg mixture. Add flour, baking powder and salt and mix briefly until just combined. Fold in remaining ½ cup chocolate chips.

Spoon about ¼ cup batter into a small bowl. Add in chopped pecans and stir to combine, then transfer to a mini skillet and smooth the top. To the same bowl, spoon in about ¼ cup of batter, and fold in peanut butter chips; transfer batter to a mini skillet. For mini marshmallow variation, spoon ¼ cup of batter into the mini skillet and after baking for 8 minutes, add mini marshmallows on top (otherwise they melt into the batter if folded in). For double chocolate version, add more chocolate chips to ¼ cup of batter and fill skillet. Repeat until you have the desired variations in 6 mini skillets. Place skillets on a sheet pan and transfer to the oven. Bake 10-12 minutes. Remove from the oven to a wire rack and cool 15 minutes. Serve warm with vanilla ice cream.