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Easy Skillet Brownie for Two (Box Mix Upgrade)

This easy skillet brownie starts with boxed brownie mix and a few simple upgrades for a rich, fudgy, restaurant-style dessert. Baked in a 6-inch cast iron skillet and served warm with vanilla ice cream, it's perfect for date night, Valentine's Day, or anytime you're craving chocolate.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting 15 minutes
Total Time 40 minutes
Servings: 2
Course: Dessert
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1/2 of a 17-ounce box brownie mix about 8 1/2 ounces
  • 3 tablespoons unsalted butter melted and slightly cooled
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/8 cup milk 2 tablespoons
  • Pinch of salt
  • 1/4 cup semi-sweet chocolate chips
  • Vanilla ice cream optional for serving

Equipment

  • 1 6 inch Cast Iron Skillet

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 6-inch cast iron skillet with butter or nonstick cooking spray.
  2. Measure half of a 17-ounce package of brownie mix (approximately 8 1/2 ounces) into a medium mixing bowl. Set aside.
  3. Melt the unsalted butter and allow it to cool slightly.
  4. In a separate bowl, whisk together the egg, vanilla extract, milk, pinch of salt, and melted butter until combined.
  5. Make a well in the center of the dry brownie mix. Pour in the wet ingredients and gently stir until incorporated.
  6. Fold in the semi-sweet chocolate chips.
  7. Transfer the brownie batter to the prepared cast iron skillet and spread evenly.
  8. Bake at 350°F for approximately 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs and no raw batter.
  9. Remove from the oven and allow the brownie to rest for 15 minutes.
  10. Top with vanilla ice cream, if desired, and serve warm.

Video

Notes

  • Brownie mix: Ghirardelli is my preferred brand, but other brownie mixes can be used. Results may vary by brand and formulation.
  • Measuring: For best results, weigh half of the dry brownie mix rather than estimating by volume.
  • Butter: Allow the melted butter to cool slightly before mixing it with the egg.
  • Milk: Whole milk adds richness, but other types of milk can also work.
  • Baking: Begin checking the brownie around 25 minutes. The center should be set but still fudgy, with no raw batter.
  • Resting: Let the brownie rest for 15 minutes before serving to allow the center to firm up.
  • Serving: Top with vanilla ice cream, chocolate sauce, caramel, or fresh strawberries.
  • Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.