Brown Butter Hot Cocoa Brownie Skillet
This Brown Butter Hot Cocoa Brownie Skillet is ultra-soft, fudgy, and decadently rich in the center with perfectly crisp, chewy edges. It’s loaded with melty chocolate chips, toasted marshmallows, and crunchy Teddy Grahams for the ultimate hot cocoa–inspired treat. Serve it warm with a scoop of vanilla ice cream, homemade hot fudge sauce, and a sprinkle of flaky sea salt for the coziest, most indulgent dessert—just like a mug of hot cocoa, but in gooey brownie form.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Used for browning to create a rich, nutty flavor in the brownie skillet and hot fudge sauce.
Unsweetened Dutch-Process Cocoa Powder: Adds a deep, smooth chocolate flavor and enhances the fudgy center.
Instant Espresso Powder (Optional): Intensifies the chocolate flavor for an even richer brownie.
Dark Chocolate Chips or Chopped Chocolate: Melted into the batter for a bold chocolate base.
Olive Oil (or Oil of Choice): Adds moisture and keeps the brownies soft and fudgy.
Eggs: Bind the brownie batter and help create a gooey, tender texture.
Brown Sugar: Adds moisture and caramel undertones for a rich, chewy brownie center.
Granulated Sugar: Sweetens the skillet and helps create crisp, crackly edges.
Vanilla Extract: Boosts warmth and enhances the chocolate flavors throughout.
All-Purpose Flour: Provides structure while keeping the brownie moist and fudgy.
Salt: Balances sweetness and enhances the depth of the chocolate flavor.
Chocolate Chips of Choice: Folded into the batter for melty chocolate pockets in every bite.
Marshmallows: Toast on top for that classic hot cocoa feel — gooey, fluffy, and caramelized.
Teddy Grahams: Add crunch and nostalgic flavor to the brownie skillet topping.
Flaky Sea Salt: Finishes the dessert with balance and enhances all the chocolate notes.
Half and Half or Heavy Cream: Creates an ultra-rich, velvety hot fudge sauce.
Semi-Sweet Chocolate Chips: Melt into the hot fudge sauce for a smooth, glossy finish.
Unsweetened Cocoa Powder (For Fudge): Deepens the chocolate flavor in the sauce.
Vanilla Extract (For Fudge): Adds warmth and rounds out the richness of the chocolate.
Why You’ll Love a Brown Butter Hot Cocoa Brownie Skillet:
Ultra-Fudgy Center: The middle stays soft, gooey, and decadent just like a molten brownie.
Chewy, Crisp Edges: The skillet gives you perfectly golden, chewy edges that contrast the fudgy center beautifully.
Brown Butter Flavor: Brown butter adds a deep, nutty richness that elevates classic hot cocoa brownies.
Hot Cocoa Mix-Ins: Toasted marshmallows, melty chocolate chips, and Teddy Grahams make every bite nostalgic and fun.
Perfect for Sharing: Serve it warm right from the skillet — an instant cozy dessert moment.
Customizable Toppings: Add more marshmallows, candy bars, or caramel to make it your own.
Delicious with Ice Cream: The warm brownie paired with cold vanilla ice cream and hot fudge is unmatched.
Tips for Making a Brown Butter Hot Cocoa Brownie Skillet:
Brown the Butter Properly: Cook the butter until deeply golden with nutty brown bits — this adds rich, toasty flavor to the brownies.
Let the Brown Butter Cool Slightly: Adding it too hot can scramble the eggs and affect the texture.
Weigh Your Ingredients: Especially the flour and cocoa powder — accurate measurements ensure the perfect fudgy, not cakey, brownie.
Use High-Quality Cocoa Powder: A rich cocoa powder gives the skillet deeper hot chocolate flavor.
Don’t Over-Mix the Batter: Stir just until combined to avoid incorporating too much air, which can make brownies cakier.
Use Toppings: Add marshmallows and Teddy Grahams on top before baking for the best toasted finish.
Don’t Over-Bake: Pull the skillet out when the center is still slightly soft — it will continue to set as it cools and stay molten.
Toast the Marshmallows at the End: Broil for 1–2 minutes if you want extra golden, campfire-style marshmallows.
Serve Warm: The brownie is at peak gooeyness right out of the oven, especially with a scoop of ice cream.
Use a Cast Iron or Oven-Safe Skillet: This helps develop crisp edges while keeping the center molten and soft.
Add Flaky Sea Salt Before Serving: A sprinkle of salt enhances the chocolate and balances sweetness beautifully.
How to Store a Brown Butter Hot Cocoa Brownie Skillet:
Room Temperature: Store leftover brownie skillet tightly covered for up to 2 days. The texture will remain soft and fudgy.
Refrigerator: Keep covered in the fridge for up to 5 days. Chill firms the brownie slightly but keeps it rich and dense.
Freezer: Freeze portions tightly wrapped for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat to Serve: Warm slices in the microwave for 15–20 seconds or place the skillet back in a 300°F oven for 8–10 minutes for that molten texture again.
FAQs:
Q: Can I make this brownie skillet ahead of time?
A: Yes! Bake the skillet, let it cool completely, then cover tightly. Reheat in a 300°F oven for 8–10 minutes before serving to bring back the warm, gooey texture.
Q: Can I use regular butter instead of brown butter?
A: You can, but brown butter adds a deeper, nuttier flavor that makes this brownie skillet extra rich and cozy.
Q: Can I use cocoa powder only and skip the chocolate chips?
A: You can, but the melty chocolate chips add moisture and that fudgy, hot-cocoa-inspired texture. Highly recommended!
Q: Can I make this gluten-free?
A: Yes—use a high-quality 1:1 gluten-free all-purpose flour blend. Avoid over-mixing to keep the texture soft and fudgy.
Q: Do I have to add marshmallows and Teddy Grahams?
A: Nope! They are optional but add fun hot-cocoa vibes, texture, and nostalgia.
Q: How do I prevent the edges from over-baking?
A: Use a light-colored skillet or baking dish and check for doneness early. Pull from the oven when the center is still slightly soft.
Q: What size skillet works best?
A: A 10-12" cast iron skillet gives the perfect thickness and bake time. A similar-sized baking dish also works.
Q: Can I halve the recipe?
A: Yes! Bake in a smaller skillet (6–7") and reduce the bake time slightly, checking early.
Love this? Check out my other chocolate recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter hot cocoa brownie skillet. Happy baking!
