Mini skillet brownie

This mini skillet brownie is easy to make and the perfect delicious chocolate dessert for two. Perfect for Valentine's Day or any excuse you like!

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As is probably pretty common for Brits like myself (at least of my age or older), I didn't grown up knowing about brownies. They are very much an American bar/cookie and hadn't really become a thing in the UK when I was young. Even now, they are not as popular as other things. 

Here in the US, on the other hand, they're a bit of a staple. You'll find them in many cafes and are a classic home bake. There's even a stall at our local farmers market that's just brownies (and it's not a big farmer's market!). 

In recent months, I've helped bake for some bake sales and when I asked what tended to be popular, brownies was top of the list. So, I decided to make some which got me back in to realizing both that they're pretty delicious, if made right, and very easy. 

Plus, they have a lot more variation possibilities than you might at first think. You can change the base flour, like my gluten free chestnut brownies (SO good, whether you are looking for gluten free or not), or mix ins like these cherry brownies. You can also make them relatively healthy like my sweet potato brownies.

While most brownie recipes are great if you're baking for a crowd, normally we don't need anything near that much. So, I decided it was time to adapt them for less people. And this smaller batch brownie worked out perfectly, if I do say so myself.

Steps to make this skillet brownie

I have adapted from a couple sources, particularly this Delish recipe in terms of method. You simply:

• Whisk together the flour, cocoa powder, salt and cinnamon and set aside.
• Melt the chocolate and butter together.
• Mix the sugar into the chocolate then whisk in the egg and vanilla.
• Fold in the flour mixture a bit at a time until combined.
• Pour the batter into the skillet, spread to the edges and smooth then bake.

How to serve this cookie

For me, one of the best bits about making a small batch brownie/cookie like this is you can enjoy it warm. That means the additional chocolate chips in there are still gooey and oozing. You can eat it straight out of the skillet (being careful since it's hot, of course).

It's great topped with some ice cream - vanilla works well and I would also suggest salted caramel - but chose your favorite that pairs with chocolate. 

If you don't have the ability to bake it right before eating, or just don't like warm brownies, you can also make this ahead and serve it cold. If this is the case, you are best to take it out of the skillet in chunks.

As with other brownies, you can store this sealed in a container for a couple days and it will be fine. It will just firm up a little more over time.

This mini skillet brownie is such a great easy dessert or treat to whip up, whether for a special occasion or just because. It makes the perfect dessert for two, or you can share it a little more widely.

Either way, this small batch is perfect when you don't need to feed a crowd (or don't want to be tempted for days!), and has just the right balance of crisp and fudgy textures. Find whatever excuse you need to give it a try!

Try these other small batch desserts:

• Crema Catalana (the Spanish equivalent of creme brûlée)
• Mini skillet cookie (made with almond flour so it's gluten free and so tasty - plus melty chocolate chips!)
• Strawberry tiramisu (a tasty strawberry twist on the classic)
• Mango cheesecake parfait (so easy and tasty)
• Also try my small-ish batch gluten free chestnut brownies for another tasty variation on the theme.

I made this in my Lodge 6 ¼in skillet which worked well.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

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