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Skillet Brownie Sundaes! These mini skillets are filled with warm fudgy brownies loaded with chunks of chocolate and topped with ice cream, chocolate syrup, sprinkles and of course the cherry on top! Perfect small batch dessert for two!
Hey y’all! Serene from House of Yumm back with you today. And today I’m bringing you a small batch Skillet Brownie Sundae recipe. The combination of warm gooey brownie with cold ice cream is a definite winner.
Plus sprinkles and cherries just make me happy. Not to mention cooking in skillets. Something about skillets make everything seem more comforting to me.
The brownie recipe is adapted from the recipe I used for the Strawberry Cheesecake Brownies. Except this time around I wanted them extra gooey. So I added melted chocolate to the batter. And extra large chocolate chunks. Just to make sure there would be enough chocolate.
The brownie recipe makes just enough to fill up two 5 inch cast iron skillets. I say this recipe is made for 2 since the skillets are small. But honestly once you load the brownie up with all the good stuff on top two people could probably share one, if you’re into sharing that is.
You could also enjoy the brownie all on it’s own. But I highly recommend adding at least the ice cream on top. There’s just something about the combination of warm brownie topped with ice cream that makes everything right in the world.
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Skillet Brownie Sundaes
Ingredients
- 4 tablespoons melted unsalted butter
- 2 ounces semi-sweet chocolate
- ½ cup white granulated sugar
- ½ cup light brown sugar
- ½ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup semi-sweet chocolate chunks
Toppings
- Vanilla Ice Cream
- chocolate syrup
- sprinkles
- cherries
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare two 5-inch cast iron skillets by spraying them with non-stick baking spray.
- Add the 4 tablespoons melted unsalted butter and 2 ounces semi-sweet chocolate to a medium-sized mixing bowl. heat in the microwave in 20-second intervals, stirring well between intervals until the chocolate is smooth and melted.
- Add the ½ cup white granulated sugar and ½ cup light brown sugar to the bowl of chocolate and stir well to combine.
- Stir in the ½ cup unsweetened cocoa powder, ¼ cup all-purpose flour, ⅛ teaspoon salt, 1 teaspoon vanilla extract, and 2 large eggs. The batter will be slightly thick.
- Fold in the ½ cup semi-sweet chocolate chunks. Divide the brownie batter between the two skillets.
- Place the skillets on a large baking sheet and bake for about 25 minutes or until the edges pull slightly away from the pan. Don't overbake! We want our brownies gooey.
- Let the brownies cool for a few minutes then top with Vanilla Ice Cream, chocolate syrup, sprinkles, cherries, or desired toppings to create a sundae!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
hey girl- these look so yummy!
Alright, yes yes YES! These sundaes are just mouthwatering!