I promised skillet dishes and so here is yet another.  This Cast Iron Skillet Brownie is inspired by THIS ONE by Dinners, Dishes and Desserts.  Looking at such a delightful treat, I knew it was high time that I added one to my repertoire, too.

Cast Iron Skillet Brownie #chocolate #nutellaI had bought a jar of Hershey’s chocolate and hazelnut spread that was on clearance at Target.  I hid it away from The Children, who would have eaten it by the spoonful.  Once I knew I was going to be making a skillet brownie, I brought it out from my cache and went to town.

I used white chocolate chips, which in hindsight may have been a mistake.  Those chips have a different consistency when baked and they ended up sinking to the bottom, creating almost a solid layer of yellow stuff.  They were a big disappointment, so next time I will stick to chocolate chips.

Also, make sure you season your pan between uses.  I neglected to give my pan a new coat of oil after the skillet cookie.  Although I greased it before baking, I had a hard time removing the brownie in an attractive manner.  Luckily, no one complained.

Cast Iron Skillet Brownie #chocolate #nutella

Cast Iron Skillet Brownie



  • ½ cup butter, melted
  • ½ cup chocolate hazelnut spread
  • 1½ cups sugar
  • 1 Tbsp vanilla
  • 3 eggs
  • 1 cup flour
  • ½ tsp salt
  • 1 cup white or milk or semisweet or peanut butter or butterscotch chips
  1. Combine the melted butter and hazelnut spread in a bowl, stirring until smooth.
  2. Add the sugar, eggs and vanilla, again stirring until smooth.
  3. Add the flour and salt.
  4. Fold in the chips.
  5. Spread into a well seasoned, greased 10 inch cast iron skillet.
  6. Bake in a preheated 350 degree oven for 35 minutes or until the top has a thin crispy layer.



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