Description
A warm, gooey chocolate brownie baked in a skillet, topped with vanilla ice cream and hot fudge sauce.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 2–3 scoops vanilla ice cream
- 1/3 cup hot fudge sauce (store-bought or homemade)
- Optional: chocolate syrup or melted milk chocolate for drizzle
- Optional: pinch of flaky salt
Instructions
- Preheat oven to 350°F. Lightly grease two 6-inch mini cast iron skillets (or use one 8-inch skillet for sharing).
- In a microwave-safe bowl (or small saucepan), melt butter + chocolate chips until smooth.
- Whisk in granulated sugar and brown sugar. Add eggs and vanilla, whisking until glossy.
- Stir in flour, cocoa powder, and salt just until combined (don’t overmix).
- Spoon batter into the skillet(s) and smooth the top.
- Bake 16–20 minutes (mini skillets) or 20–24 minutes (8-inch) until the edges are set and the center is still slightly soft.
- Top warm brownie with vanilla ice cream. Pour hot fudge over the scoop and add chocolate drizzle. Serve immediately.
Notes
- Best Texture Tip: Pull brownies when the center is still a little soft—carryover heat keeps them perfectly gooey
- Storage: Store leftover brownie (without ice cream) covered up to 2 days
- Reheat: Warm in oven at 300°F for 8–10 minutes or microwave 15–20 seconds, then add ice cream
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 70g
- Sodium: 180mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 125mg
Keywords: skillet brownie sundae, hot fudge brownie sundae, chocolate skillet dessert, mini skillet brownie, pizookie style brownie, warm brownie with ice cream