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Brown Butter Hot Cocoa Brownie Skillet Recipe

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3.9 from 13 reviews

This Brown Butter Hot Cocoa Brownie Skillet is a rich, ultra-soft, and fudgy brownie with crisp edges, infused with deep brown butter and hot cocoa flavors. Packed with melty chocolate chips, toasted marshmallows, and crunchy Teddy Grahams, it’s a decadent dessert that captures the essence of hot cocoa in a warm, gooey skillet brownie. Ideal for serving with vanilla ice cream, homemade hot fudge sauce, and a sprinkle of flaky sea salt for a cozy indulgence.

  • Total Time: 1 hour 30 minutes (including 20 minutes inactive time and broiling)
  • Yield: 8 servings

Ingredients

Brown Butter Brownie Skillet:

  • 1 cup (226g) salted butter
  • 1/2 cup + 2 tbsp (60g) unsweetened dutch-process cocoa powder
  • Optional: 1/2 tsp (1g) instant espresso powder
  • 6oz (170g) dark chocolate chips or chopped chocolate
  • 2 tbsp (30ml) olive oil (or oil of choice)
  • 3 eggs, at room temperature
  • 3/4 cup (180g) brown sugar
  • 3/4 cup (165g) granulated sugar
  • 2 tsp (8g) vanilla extract
  • 1/2 cup + 1 tbsp (68g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 3/4 cup (150g) chocolate chips of choice (semi-sweet recommended)

Toppings:

  • Marshmallows (both big and small, use as preferred)
  • Teddy Grahams
  • Flaky sea salt

Homemade Hot Fudge Sauce (Optional):

  • 1/4 cup (58g) salted butter
  • 2/3 cup (135g) semi-sweet chocolate chips
  • 1 cup (240ml) half and half or heavy cream
  • 3/4 cup (165g) granulated sugar
  • 6 tbsp (36g) unsweetened cocoa powder
  • 1/4 tsp (1g) salt
  • 2 tbsp (27g) vanilla extract

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 10 or 12-inch cast iron skillet with butter and line it with parchment paper to prevent sticking. Set aside.
  2. Prepare the brown butter: In a saucepan over medium-high heat, melt the salted butter. Stir continuously to prevent burning. After about 2 minutes, the butter will foam. Continue cooking until the milk solids turn brown and the butter develops a nutty aroma, approximately 5 to 8 minutes. Be careful not to burn it.
  3. Add cocoa and espresso powders: Once the brown butter reaches a deep golden color and smells nutty, immediately remove from heat. Stir in the unsweetened dutch-process cocoa powder and optional instant espresso powder to bloom the flavors, ensuring a rich chocolate taste.
  4. Combine with chocolate and oil: Pour the brown butter mixture over the 6 oz of dark chocolate chips or chopped chocolate in a medium bowl. Add 2 tbsp of olive oil and stir until the chocolate melts and the mixture is smooth. Set aside to cool.
  5. Make the brownie batter: In a separate bowl, whisk together the 3 eggs, brown sugar, granulated sugar, and vanilla extract until smooth and combined. Gradually add the cooled brown butter chocolate mixture and mix well.
  6. Add dry ingredients: Sift together the flour and salt, then gently fold them into the wet ingredients until just combined. Be careful not to overmix. Fold in 3/4 cup of semi-sweet chocolate chips for extra melty texture.
  7. Bake the brownie: Pour the batter into the prepared cast iron skillet, smoothing the top. Bake in the preheated oven at 350°F (175°C) for 35-40 minutes, or until the edges are crisp and a toothpick inserted near the center comes out with a few moist crumbs.
  8. Add toppings and broil: Remove the skillet from the oven and top with marshmallows and Teddy Grahams. Place under the broiler for 1-3 minutes, watching carefully, until the marshmallows are toasted and golden brown.
  9. Prepare homemade hot fudge sauce (optional): In a small saucepan, melt 1/4 cup butter over medium heat. Add semi-sweet chocolate chips and whisk until melted. Stir in half and half or heavy cream, granulated sugar, cocoa powder, and salt. Bring to a simmer and cook for 3-5 minutes until thickened. Remove from heat and add vanilla extract. Drizzle over the warm brownie skillet.
  10. Serve: Sprinkle flaky sea salt over the marshmallow topping, serve the skillet warm with optional vanilla ice cream and hot fudge sauce for the ultimate indulgent dessert experience.

Notes

  • Brown butter adds a rich, nutty flavor that elevates the brownie beyond a traditional chocolate dessert.
  • Using a cast iron skillet helps achieve crisp edges and a fudgy center typical of a skillet brownie.
  • Instant espresso powder is optional but enhances the chocolate depth without adding a coffee taste.
  • Keep an eye under the broiler as marshmallows can burn quickly during toasting.
  • For best results, use room temperature eggs to ensure batter mixes evenly.
  • Leftovers can be refrigerated and gently warmed before serving—though best enjoyed fresh and warm.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/brown-butter-hot-cocoa-brownie-skillet-recipe/