Skillet Brookie
These gooey skillet brookies are the perfect blend of rich, fudgy brownies and soft, chocolate chip cookie dough—baked together in a cast iron skillet for the ultimate warm, cozy dessert. With a deep chocolate base and a thick, bakery-style cookie topping, every bite is indulgent, melty, and completely irresistible.
Equipment
- 10–12 inch cast iron skillet
- Hand mixer or stand mixer
Ingredients
Brownie Layer
- ¾ cup unsalted butter
- 1½ cups semisweet chocolate chips
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ¾ teaspoon salt
- 4 large eggs room temperature
- 1½ teaspoons vanilla extract
- ½ cup natural unsweetened cocoa powder
- ¾ cup all-purpose flour
Cookie Dough Layer
- 1 cup unsalted butter browned
- 1¼ cups brown sugar
- ½ cup granulated sugar
- 1 tablespoon espresso powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F and lightly grease your cast iron skillet if needed.
- In a heat-safe bowl, melt the butter and semisweet chocolate chips together until smooth, then set aside to cool slightly.
- In a separate bowl, add the granulated sugar, brown sugar, salt, and eggs, and whip the mixture with a hand mixer for about 5 minutes until it becomes pale, thick, and slightly fluffy.
- Mix in the vanilla extract, then slowly pour in the melted chocolate and butter mixture, stirring until fully combined and glossy.
- Sift in the cocoa powder and flour, then gently fold until just combined and no dry streaks remain. Do not overmix.
- Pour the brownie batter into the prepared cast iron skillet and spread it into an even layer.
- In a separate bowl, add the browned butter, brown sugar, and granulated sugar, and mix until smooth and well combined.
- Add the eggs and vanilla extract to the cookie dough mixture and mix until fully incorporated.
- In another bowl, whisk together the flour, baking soda, salt, and espresso powder, then gradually add the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Let the cookie dough chill for at least 30 minutes in the refrigerator.
- Scoop chunks of cookie dough and place them evenly over the brownie layer, leaving some gaps so the brownie layer can peek through.
- Bake for 30–35 minutes, or until the top is golden brown and the center is set but still slightly soft for that gooey texture.
- Allow the brookie to cool in the skillet for 20–30 minutes before serving so it can set slightly while staying warm and melty.
- Scoop and serve straight from the skillet, and enjoy the perfect mix of fudgy brownie and soft cookie in every bite.
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