Sunday, April 10, 2011

Cast Iron Skillet Brownies...

The hardest working thing in my home (other than me -wink wink) is my cast iron skillet.  Can I just say I looooove this pan.  Not because it's fancy and super duper high tech. It's quite the opposite. 
It's a heavy duty, mean, rustic, non-stick multipurpose machine!
Whether it be enchiladas, chile rellenos, fried chicken, chilaquiles, cornbread or sweets, 
I know I can count on this bad boy to deliver the goods. 
Here are some helpful facts about cast iron that you should know:
Bare cast iron
Types of bare cast-iron cookware include dutch ovens, frying pans, deep fryers, tetsubin, woks, potjies, flattop grills and griddles.Bare cast-iron vessels have been used for cooking for hundreds of years.Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat diffusion and retention makes it a good option for long-cooking stews or braised dishes. Because cast iron skillets can develop an extremely "non-stick" surface, they are also a good choice for egg dishes, particularly scrambled eggs. Other uses of cast iron pans include making cornbread and pineapple upside-down cake.

Health effects

Cast iron cookware leaches small amounts of iron into the food. Anemics, and those with iron deficiencies, may benefit from this effect, though those with excess iron issues (for example, people with hemochromatosis) may suffer negative effects.


A seasoned pan has a stick-resistant coating created by polymerized oils and fats.

How to Season your  Cast Iron
1. Heat the oven to 350 degrees F. Position one rack in the top third of the oven. Position another rack in the bottom third of the oven and place an empty foil lined backing sheet on the bottom rack. This sheet will catch any dripping from the cast iron.
2. Open your windows or turn on your stove hood fan. There may be some smoke.
3. Over a medium flame, rub a thin layer (about 1 Tablespoon) of vegetable shortening, like Crisco, or oil—bacon grease works great too—all over the inner bottom and sides of the pan with a paper towel and tongs.
4. Place the oiled pan upside down in the heated oven over the foil lined baking sheet.
5. Bake the cast iron for 1 hour. Turn the oven off and allow the cast iron to cool to room temperature in the oven. Repeat this process 3 or 4 times for best results.
When the pan is perfectly seasoned, the inside with be smooth and shiny. 
Because ordinary cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast iron pan, these pans should not be cleaned like most other cookware. Some cast iron aficionados advocate never cleaning cast iron pans at all, simply wiping them out after use, or washing them with hot water and a stiff brush. Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil. A third approach, advocated by chef Alton Brown, is to scrub withcoarse salt and a paper towel or clean rag.

Now that you got a little lesson on how hard this guy can work... 
Here is a recipe to indulge in, after your hard day at work!


  • 1 cup sugar
  • 3 large eggs
  • 1 cup all-purpose flour 
  • 1/2 cup Dutch-process cocoa powder 
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup heavy cream
  • 8 ounces chocolate chips or coarsely chopped chocolate


  1. Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.
  2. In a medium cast iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.
  3. Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.
  4. Updated* Bake for about 25 minutes. (Check brownie at 20 minutes for a gooey er consistency* Oven temperatures vary, and since your cast iron skillet holds heat for quite some time, your brownie will continue to bake if left to rest.  For those of you that want a cookie/cake like consistency you may want to let it sit for a bit)
     Serve immediately from skillet
    But be careful, it's hot!

    For an even more decadent treat, serve with ice cream & strawberries!

    (adapted from

    *Photos below*

Melted the words of Ina:
How bad can this be?
Melted butter and chocolate.
 Egg Mixture
 Add the dry ingredients
 Fold together...
Pretty easy huh?!
Of course you must sprinkle a bit more chocolate into this!
Bake up nice and gooey...
Gooey....hmm think that's an understatement!
The perfect reward after a loooong day of 
being a super mom/wife/co-worker/daughter/sister/chauffeur/housekeeper/chef/etc.

Here's to being a SUPER you!

till next time*

A recipe to keep you going~

taste.share.spread the love.

Simply Food Love*


  1. Okay, I went out and bought a skillet after reading your post. I'm excited over the possibilities! Thanks!

  2. I am so excited for you! You will make wonderful recipes and I can't wait to see them!

  3. I can't wait to make this!!! Quick question what size skillet did you use?

  4. Thanks for the GREAT recipe and comments. One small comment if I might. I have hemachromatosis and iron in the elemental state as ferrous iron is not absorbed into the body, but, heme or animal blood iron is. I'd say we are same to cook and eat our hearts content with our cast iron skillets. Again, thanks for the wonderful recipe and the professional presentation in your photos!! A happy camper in Orlando.... Michael

    1. Ferrous Sulfate is what doctors prescribe people who have anemia... It is actually absorbed as long as you have enough vitamin C & D absorbed previous to taking the supplement. Every doctor I've seen has suggested cooking in cast iron, as it helps up the red blood cell count.

  5. can we substitute a lower fat cream for the heavy cream???

  6. This looks incredible! I can't wait to use my cast iron for a dessert! Thank you for the recipe :@)

  7. This looks so delicious! Perfect for a campfire with some friends. I'm especially loving the chocolate chips on top!

    1. Hey Jessica,, how long do you cook it on the fire?


  8. Thank you for the wonderful comments* I'm truly humbled by the response to this recipe. My apologies for not responding sooner as I have been out of the loop for a bit.

    -Trisha: the size of the skillet is 10"
    -Michael: Amen! I love my skillet*
    -Athome Meg: I say if your gonna make the brownies ya can't skimp on the cream~just skimp on the portion ;-) But if you must substitute, try to get as close as possible~
    -Cait's Food Therapy: your welcome, and please share your recipes!
    -Jessica: Our friends can't get enough of this out by our fire pit ;-)

    Thanks again, I look forward to sharing some new and exciting recipes really soon.
    Until then, thank you for continuing to spread the love~Simply Food Love*

  9. wow wow wow! This recipe is like... when Alice in wonderland falls down the rabbit hole. There is a whole world of 'cake' didn't know existed. Thank you for this awesome post. Will I make it? depends... i have a really heavy steel pan. Ok, i'll give it a whirl. It will probably go wrong but what if it goes right.....mmmmmmmmm

  10. Thank you! I love my cast iron too! Can't wait to make it.

  11. wow! I had never thought of cooking a brownie like this. I have been considering buying some cast iron skillets. may be worth buying one just to try out this recipe!

    Budget Earth - Chicken Tortilla Soup Recipe

  12. My husband and i have just retired! Oh Joy! We bought a small trailer and this is going to be the dessert I make on our first night out. I LOVE my cast iron pan and must take it with me! Thanks for sharing this!

  13. Looks delicious! Thanks for the inspiration :)

    I featured you on my blog today, feel free to come check it out:

  14. @ Thanks Artsy-Fartys Mama!
    @ Leanne I hope you tried 'em!
    @Angela~sooo did ya did ya did ya? Make 'em that is ;-)
    @ Susan, hope you got the cast iron and can't wait to hear about all the fun you have with 'em!
    @ Wendy, how exciting! Enjoy Retirement...let me know about all your adventures!

  15. This just looks amazing, such a wonderful dark chocoladish colour! Hmm....

  16. I had friends over for dinner and I made this yesterday for dessert. I baked it for 35 minutes but I kept it in the pan to cool while we were cooking other things and eating dinner. By the time we got to the brownie it was baked solid and dry. I guess for it to be gooey you have to dig into it almost right away.

    1. Hey Skampie,

      The same exact thing happened to me last night. Had folks over for dinner and had that as dessert. Followed the recipe, baking it for 35 minutes for a gooey brownie. Once I took the first scoop it was dry - so frustrating. The taste was good but I was really upset by the hardened texture. Will try again, but will definitely bake for maybe 25-30 and serve immediately.

  17. Thanks skampie! My Grandmother made brownies that were dry, cookie like. I love and have missed them for over thirty years. They were rich with extra chocolate like this recipe. I will let mine sit a bit in the pan.

  18. Amazing dish, a simple recipe to make.
    You can add coconut

    1. Thanks Simple Recipes... add ins are infinite* Love the coconut idea!

  19. My family think that these are the best brownies we have ever eaten.LOVE THEM!!! Have you ever doubled the recipe and cooked it in a bigger skillet? If so how did they turn out and did you have to cook them longer?

  20. I have mine in the oven as we speak!! I can't wait to try this with some vanilla ice cream!!! :D I'm super excited!

  21. My family loves these brownies! They keep wanting more. I love how easy the recipe is an its fun to make with my kids! It reminds me of my grandmothers chocolate gravy. The taste is so similiar and wonderful! Thanks for the recipe!

  22. Pinned! They look great and I need to make these! Love making skillet cookies - haven't tried brownies...yet!

  23. Wheres your 'Print' button so that I can just print out this recipe??

  24. found it!! omit previous request.

  25. You are speaking my language with all that chocolate! I'll have to try this new twist on the recipe :)

  26. Your seasoning process is overly complicated IMO. I just season my pans after using them and wiping them out on the stove top. You just turn the burner on high heat for a couple of minutes while you're cleaning the pan and putting the crisco (or lard) in it. Then you put the pan on the burner and turn the burner off and leave it until it cools. It takes a few times to get a good coating but's simple and it works.

    1. There's a difference between seasoning and maintenance. What you're referring to is just general maintenance of the pan. If you've ever gotten an old cast iron pan that is rusty and need to bring it back to life, that's when you use the seasoning process.

      Anyway, I'm excited to try this! I know someone mentioned cooking this over a campfire, any advice on for how long?

  27. In my experience with cast iron, it is best to use only animal fats (bacon, butter, etc.) to season them. Vegetable fats only get sticky and ruin the finish.

  28. Yeah, mine was dry too. Cooking time should prob be 20 mins max. I'd try it again though, just with a much shorter cooking time.

  29. I can't believe this can be good for women who where once 140lbs. and went through the change of life and SHOT to 173lbs. I'm 5ft.7in. tall. I never weighed this much in my whole life.When I was pregnant I only weighed 150lbs and my water would brake and I would be back at about 135lbs. Well God looked down on me and said, "ok Linda funtime is over" I crave dark chocolate all the time. You have to better.

  30. This looks so incredible, i can't believe you made a brownie in a skillet. Yummie!

  31. We had company tonight, and I made this for dessert. OMG...chocolate heaven! There's none left. My kids are on a sugar high! Will definitely be making this again. Thanks, Pinterest, for another awesome recipe!

    1. Thank you Pennie* So excited that you and your guests enjoyed it?

  32. These brownies were very aesthetically pleasing, they looked and smelled great when they came out of the oven! I found that they were very dry, however. I cooked them for 35 minutes (the recommended time for gooey brownies and they still were crumbly. I served them right away per someones comment earlier who left them in the pan too long.

  33. I have tried to make this twice and both times i am just left with a very dry Brownie. No Cookie on top like the picture!! HELP?? What am I doing Wrong?

  34. Not sure how this could bake for 35 min? We baked it for 15-20 minutes and it was great (starts to dry out because the pan is still hot)I reccomend checking it after 15 minutes if you want it to be goooooey!
    Love this recipe though!

  35. This looks and sounds amazing. I would love to try this out at our family camp-out next week. How many would this recipe serve and can we do this without an oven?

  36. These look amazing. What temp should the oven be??

  37. Everyone keeps referencing this for a campfire recipe but nowhere does it say how to cook over a campfire. Any ideas? I wish bloggers would check details before posting and reposting because I keep finding blogs leading me here for campfire brownies in a cast iron skillet. Grrrrr.... :-)

  38. These were a little too dry for my liking. I cooked them only for twenty five minutes because the toothpick came out clean, and they were not gooey at all. I tried them only after four minutes of being out of the oven, and they were pretty dry. Maybe the cast iron skillet I used was a little too big? But that still doesn't account for the lower cooking time and dryness... Not too sure

  39. I too ended up with super dry results.... is the maguc number 25-20min? Flavor was great but really wanted the gooey-ness like the pic

  40. My brownies came out wicked bitter what kind of cocoa powder did everyone use? or what else could have made bitter ?


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