This delicious recipe for Dark Chocolate and Raspberry Skillet Brownie is a showstopper. There is something special about making a dessert in a skillet pan, this one so quick and easy to prepare.
This Chocolate and Raspberry Skillet Brownie is super moist, it has a great depth of flavour.. Cooking it in a cast iron skillet gives it a nice crispy edge and a gooey centre. Dessert, lunchbox filler or afternoon tea - you can indulge in this impressive brownie at any time, for any occasion!
One of my all-time favourite flavour combos is dark chocolate and raspberries. This recipe for chocolate and raspberry skillet brownie is made in one bowl and only takes a few minutes to make. For more sweet skillet treats, be sure to check out my Chocolate Chip Skillet Cookie and my Apricot Skillet Cake too.
Ingredient notes:
- Dark Chocolate: It has a deeper, more complex taste than milk chocolate, which makes this dessert feel a bit more indulgent.
- Raspberries: They bring a bright, tangy pop that cuts through the richness of dark chocolate perfectly. I have used frozen raspberries to make this recipe as they are a lot more affordable than buying them fresh. If raspberries are in season then use fresh ones or you could even swap for blueberries.
- Cocoa: Cocoa powder intensifies the chocolate taste, giving a deeper, richer result than chocolate alone. I like to use Dutch cocoa but use whatever cocoa you have in the pantry.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 160°C fanbake. Line a 23 cm cast iron skillet with baking paper.
Melt together chocolate and butter in a glass bowl in the microwave or in a pot on the stovetop. Then whisk together until smooth.
Add brown sugar and eggs then whisk together until glossy. Sift in cocoa, flour and baking powder. Fold together until all combined.
Pour mixture into the lined skillet and spread to the edges. Push frozen raspberries one at a time into the brownie batter.
Bake for 35-45 minutes until brownie feels firm on the surface and the mixture in the centre is just cooked.
Allow to cool before cutting into slices or squares. Serve dusted with cocoa powder, icing sugar or freeze dried raspberries.
For a delicious dessert you can serve warm with a scoop of ice cream.
Hint: You can also make this brownie in a standard 20 x 20 cm cake tin. Just keep an eye on the cooking time.
Recipe FAQs:
The options are endless: Nuts like macadamias, pecans or cashews. Chunks of caramel. Chopped up Oreos. Chunks of chocolate like white or even caramilk.
Heated brownies make a delicious dessert - serve them with whipped cream or a scoop of ice cream. For a special treat add caramel sauce or chocolate ganache.
Storage:
Store any leftover Skillet Brownie in an airtight container or ziplock bag in the pantry for up to 3 days. If the weather is quite warm then you can store them in the fridge.
In portions, pop them in the freezer for up to 3 months, that way you can take a piece out as desired.
Top tips:
You can also make this brownie in a standard 20 x 20 cm cake tin. Just keep an eye on the cooking time.
Heated brownies make a delicious dessert - serve them with whipped cream or a scoop of ice cream. For a special treat add caramel sauce or chocolate ganache.
Related Recipes:
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Chocolate and Raspberry Skillet Brownie
Delicious Chocolate and Raspberry Brownie baked in a cast iron skillet. A showstopping sweet treat.
Ingredients
- 120g dark chocolate
- 100g butter
- ¾ cup brown sugar
- 2 eggs, lightly whisked
- ⅓ cup cocoa
- ½ cup plain flour
- 1 tsp baking powder
- ½ cup frozen raspberries
Instructions
- Preheat oven to 160°C fanbake.
- Line a 23 cm cast iron skillet with baking paper.
- Melt together chocolate and butter in a glass bowl in the microwave or in a pot on the stovetop. Then whisk together until smooth.
- Add brown sugar and eggs then whisk together until glossy.
- Sift in cocoa, flour and baking powder. Fold together until all combined.
- Pour mixture into the lined skillet and spread to the edges. Push frozen raspberries one at a time into the brownie batter.
- Bake for 35-45 minutes until brownie feels firm on the surface and the mixture in the centre is just cooked.
- Allow to cool before cutting into slices or squares.
- Serve dusted with cocoa powder, icing sugar or freeze dried raspberries.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 202Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 112mgCarbohydrates: 24gFiber: 2gSugar: 16gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Megan says
This is such a treat! I swapped the flour for Edmonds gluten free flour and it was perfect. Thanks for another great recipe!
VJ cooks says
Oh that's awesome, thank you for the feedback 🙂
Yes the Edmonds GF flour is a good 1:1 replacement!
Rachel says
Would this work camping cooked over an open fire or gas ring?
VJ cooks says
Hi Rachel, unfortunately not, this brownie cooks in the oven.
Sue James says
What brand of cast iron skillet did you use please? We have an induction stove and have skillets however not sure if they would be suitable for the oven. Would value your thoughts on this.
VJ cooks says
I used a Le Creuset skillet to make this brownie. It can also be made in a cake tin if you prefer.