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Skillet Brownie Cookie
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Skillet Brownie Cookie Cake

A brownie made and baked in your skillet, fudgy and squidgy like a brownie but once cooled can be enjoyed like a cookie.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Biscuits / Cookies
Cuisine: American
Author: Emma


  • 150 grams Unsalted butter (3/4 cup)
  • 90 grams good quality dark chocolate coarsely chopped (3 ounces)
  • 200 grams light brown sugar (1 cup - firmly packed)
  • 110 grams granulated sugar (1/2 cup)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 115 grams plain flour all purpose, (3/4 cup)
  • 1/2 teaspoon baking soda
  • 1 teaspoon instant espresso powder (other kinds of instant coffee will be fine)
  • 1/4 teaspoon fine sea salt


  • Preheat your oven to 170C / 325F / Gas mark 3.
  • Place your butter and chopped chocolate into your skillet and gently melt it over a very low heat.
  • Once melted remove your skillet from the heat and add in your sugars and mix well.
  • Add in your eggs one at a time mixing between each addition. Then mix in your vanilla extract.
  • Add in the flour, baking powder and salt and stir to mix everything together.
  • Clean down the edges of your skillet with a rubber spatular and push the batter in towards the middle of your skillet.
  • Place your skillet in the middle of your oven and allow your brownie to bake for at least 50 minutes.
  • Once the time is up take your skillet out of the oven but leave the brownie alone for 15 minutes to slightly cool down and firm up a bit more.
  • Cut up and serve if you wish to eat it warm. If not allow it to fully cool down before cutting it into wedges and storing it.
  • This brownie will keep well in an airtight container at room temperature for at least 5 days.