This fudgy skillet brownie uses a boxed mix for a fast dessert for two. Serve it warm from the oven with ice cream, extra chocolate chips, and fresh raspberries for a special finish.
Some days you just need chocolate—immediately. I keep a box of brownie mix in the cupboard for exactly those moments. My go-to is Duncan Hines Dark Chocolate Fudge Brownies. If you prefer a milder chocolate, this recipe still works beautifully: it’s sweet, deeply chocolatey, and not overly bitter.
I discovered the skillet brownie in Aimee Berrett’s cookbook 50 Fixes For Brownie Mixes, which is full of clever ways to boost a boxed mix. I picked the skillet version because it’s perfectly portioned for two—great for date nights or when you just want a decadent single-serving treat. It also uses only part of the mix so you can make it multiple times from one box.
Flipping through the book, it was hard to choose what to make first. There are so many irresistible ideas—brownie batter ice cream, pretzel bites, cheesecake swirl brownies, chocolate-covered strawberry brownies, brownie trifles, and more. Each recipe elevates a boxed mix in a fun way.
The skillet brownie is pure comfort. I used a dark chocolate fudge mix and folded in dark chocolate chips, then baked until just set for a fudgy center. I finished it with extra chips, a scoop of vanilla bean ice cream, and fresh raspberries for contrast—sweet, cold, and slightly tart against warm, gooey chocolate.
It’s so good we made it twice in one day—and I’m not ashamed to admit I’ve had my fair share. It’s quick to assemble, bakes in minutes, and makes a memorable dessert without a lot of fuss. I hope you enjoy it as much as we do.
Skillet Brownie
Ingredients
- ¾ cup brownie mix, dry (not prepared)
- 1 egg yolk
- 2 Tbsp oil
- 2 Tbsp water
- 2 Tbsp chocolate chips + extra for topping, if desired
- vanilla bean ice cream
- raspberries
Instructions
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Preheat oven to 350°F (175°C).
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In a small bowl, stir together the brownie mix, egg yolk, oil, and water until just combined.
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Pour the batter into a greased 8-inch cast iron skillet (a 6-inch skillet works too). Sprinkle with chocolate chips.
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Bake 14 to 15 minutes, until the center is set but still fudgy. Let cool 2 to 3 minutes, then top with extra chocolate chips, a scoop of vanilla bean ice cream, and fresh raspberries.
Notes
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