Skillet Brookie

This easy recipe for a homemade skillet brookie will be your family's new favorite dessert. Step-by-step photos teach you how to bake this delicious cookie brownie mix-up! Bonus you can make it ahead of time store it in the fridge for a couple of hours then bake it!

This summer has been the summer of cookies and brownies with my nieces and nephew. We can't stop and I ain't mad about it. One day we wanted to make a skillet cookie but then we also wanted brownies so we settled on making a skillet brookie.

We wanted to make it fast so there was no time to wait for butter to soften and we wanted to make it within the skillet, which means fewer dishes to clean up! Now because this is a two in one dessert naturally the brownies have to be made separately. But luckily the brownies are based on my homemade brownie recipe which is all made in one pot.

The end result is an incredibly decadent dessert where you get bits of chocolatey brownie and gooey golden brown cookie. And don't forget copious amounts of vanilla ice cream on top!

While this is delicious served warm we save the leftovers (if there are any) and enjoy it.

Let's get to the recipe

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• Ingredients
• Instructions
• Can you make ahead of time
• More chocolate recipes
• Recipe Card
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Ingredients

The recipe ingredient list may look long but it's mostly baker staple ingredients.

• Water. You'll just need a little for the brownie layer.
• Butter. I specifically formulated this recipe not to need softened butter, there is no waiting around when you want to have a skillet brookie! The butter for both the brownie and cookie layer will be melted.
• Sugar. You'll need both light brown sugar and plain white granulated sugar for the cookie layer and just white sugar for the brownie.
• Dutch Cocoa Powder. I love to use Dutch process because I find it creates a much richer, smoother chocolate flavor.
• Vegetable Oil. Just a little for the brownie helps create a super moist and chewy brownie.
• Pure Vanilla Extract. This flavor bomb is used in both the brownies and the cookies.
• Large Eggs. You'll want your eggs at room temperature. Luckily you can do this quickly by placing them in a bowl of warm water for 5 minutes before you start pulling the rest of the ingredients.
• Baking Powder. The baking powder is used in the brownie and cookie layers. Make sure its fresh baking powder so it works properly.
• Baking Soda. You'll just need a bit for the cookies.
• Salt. Salt is a crucial ingredient that helps all of the other ingredient flavor profiles shine though.
• Cornstarch. Also known as cornflour this helps thicken the brownie batter and tenderize the brownies.
• Flour. When adding the flour to the cookies and brownies make sure you don't over mix or measure incorrectly.
• Chocolate. You can use chocolate chips, chunks, or bars chopped up. Just don't skimp on the chocolate!

And of course, you'll need a cast-iron skillet. You can also make this in a 9-inch pan.

Instructions

So the brownie layer is based on my classic brownie recipe, it is all made in this one-pot but if you want to see step-by-step photos on how to make my brownies then click through to the homemade brownie post.

You start in a large pot adding your water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low for an additional minute and mix to combine everything.

Take off of the heat, let sit for 5 minutes then add the egg and whisk to combine. If you add the egg too early you risk cooking it and scrambling it!

Add the baking powder, salt, cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product. Set aside while you prepare the cookie layer. 

Now to start the cookie layer you'll get out a 10-11-inch skillet and add the butter to cook over low heat to melt the butter. Remove from the heat and mix in the sugars, let cool for 5-10 minutes. This is allowing the temperature of the butter and sugar to reduce so when you add the egg it doesn't scramble.

Add the egg and vanilla and mix until fully combined, you don't want any trace of egg left behind. Because this is a low profile skillet be careful not to splash too much when you are mixing.

Add the flour, baking soda, baking powder, and salt and gently fold in.

Now the best part is to mix in the chocolate chips. I use a combination of milk and semi-sweet chocolate.

Then form 5-6 little hole areas for the brownie batter to sit on top. Use a cookie scoop to add the brownie batter. You could just pour the brownie batter on top and cover the cookie layer but we like the look of seeing both cookies and brownies on top. Then sprinkle more chocolate chips on top if desired.

Bake for 23-26 minutes, don't overbake the brookie. You want a toothpick in the center to come out with moist crumbs, not completely dry. Let the brookie cool for 5-10 minutes before digging in. Be careful as the pan will be out. The longer you let it sit the more it will cook, keep that in mind!

Add some delicious vanilla ice cream, we love the triple vanilla tubs, and dig in to this scrumptious skillet brookie!

Check out this post on my Cookie Baking Tips

Can you make ahead of time

You can totally make this a few hours ahead of time wrap it in plastic wrap then store it in the fridge until you want to bake the cookie. I have only done it a few hours before baking so I don't know that a day before is the best idea!!!

More chocolate recipes

For the classic handheld version try my homemade brookies recipe.

Another delicious dessert mash-up is my chocolate brownie cheesecake bars, seriously so rich and delicious!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Skillet Brookie

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This easy recipe for a homemade skillet brookie will be your family's new favorite dessert. Step-by-step photos teach you how to bake this delicious cookie brownie mix-up! Bonus you can make it ahead of time store it in the fridge for a couple of hours then bake it!

• Total Time: 45 minutes
• Yield: 8-10 Slices 1x

Ingredients

Units USM Scale 1x2x3x

Brownie Layer

• 2 Tablespoons Water
• 1 Tablespoon Unsalted Butter
• 125 grams Granulated Sugar
• 45 grams Bensdorp Dutch Cocoa Powder
• 3 Tablespoons Vegetable Oil
• 2 Teaspoons Pure Vanilla Extract
• 1 Large Egg, at room temp.
• Pinch of Baking Powder
• Pinch of Salt
• 1 ½ Teaspoons Cornstarch/ Cornflour
• 30 grams All-Purpose/ Plain Flour
• 2oz Chocolate (chips, chunks, or bars chopped)

Cookie Layer

• ½ cup Salted Butter
• ½ cup Light Brown Sugar
• ¼ cup Granulated Sugar
• 1 Lage Egg
• 1 Teaspoon Pure Vanilla Extract
• 1 cup Plus 2 tablespoons All-Purpose Flour
• ½ Teaspoon Baking Soda
• ¼ Teaspoon Baking Powder
• ¼ Teaspoon Salt
• ¾ cup Milk Chocolate Chips

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Instructions

Brownie Layer

1. Preheat your oven to 350F/180C.
2. In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low for an additional minute and mix to combine everything.
3. Take off of the heat, let sit for 5 minutes then add the egg and whisk to combine.
4. Add the baking powder, salt, cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product. Set aside while you prepare the cookie layer. 

Cookie Layer 

1. In a 10-11-inch skillet add the butter and cook over low heat to melt the butter. Remove from the heat and mix in the sugars, let cool for 5-10 minutes. Add the egg and vanilla and mix until fully combined.
2. Add the flour, baking soda, baking powder, and salt and gently fold in. Mix in the chocolate chips. Then form 5-6 little hole areas for the brownie batter to sit on top. Use a cookie scoop to add the brownie batter. Then sprinkle more chocolate chips on top if desired. Bake for 23-26 minutes, don't overbake the brookie. You want a toothpick in the center to come out with moist crumbs, not completely dry. Let the brookie cool for 5-10 minutes before digging in. Be careful as the pan will be out. 

• Author: Elizabeth Waterson
• Prep Time: 20
• Cook Time: 25
• Category: Dessert
• Method: Bake
• Cuisine: American

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