Published: February 9, 2026

This small batch Skillet Brownie is indulgent, fudgy and perfect for two. The middle stays gooey, almost like a Brownie Pudding, while the edges bake up slightly crisp. Easy to make and full of chocolatey flavor!

Ina Garten’s Brownie Pudding has been everywhere on Tiktok over the past few months and it honestly got me so curious. This Skillet Brownie is inspired by that idea, but I didn’t use her recipe. I used my own and kept testing and testing until I finally got the texture exactly how I wanted it. And let me tell you, it was not easy. At first, the Brownies turned out way too cakey. Then they overflowed the pan. Other times the texture just wasn’t right. It honestly became a bit of a headache.

After quite a few failed attempts, I finally nailed it and I was so happy with the result. The center turned out gooey and fudgy, almost like a Brownie Pudding, while the edges stayed slightly set. That’s when I decided to film it for social media. Everything was going perfectly, the Brownies baked beautifully and I was so excited. But then I rushed the ice cream scoop and put it on too quickly. It melted in about 30 seconds. I couldn’t take photos, couldn’t finish filming and had to remake the whole thing again.

To make things even more stressful, the video included a paid partnership, so I was definitely feeling the pressure LOL. So yes, this recipe took some work, patience and a lot of chocolate. But after all the testing, the fails and the remakes, I’m really happy with how it turned out. I used one of my favorite chocolates and cocoa powder from The Cocoa Circle, which makes such a difference in flavor and texture. I’ll link their shop here so you can check them out.

What makes this recipe extra special

🤎Small batch, made for two - No huge pan or leftover Brownies, just the perfect portion for sharing.

🤎Gooey, fudgy center - The middle stays soft and almost pudding-like, while the edges bake perfectly for contrast.

🤎Made in cast iron skillets - The skillets make them feel extra cozy and rustic.

🤎Rich chocolate flavor - I used my favorite chocolate and cocoa powder from The Cocoa Circle, giving the Brownies a deep, indulgent taste.

🤎Quick to make - With minimal prep and bake time, you can enjoy a decadent chocolate treat in under 45 minutes.

🤎Perfectly shareable - The recipe is built for two, making it ideal for date nights or Valentine’s Day.

🤎Customizable toppings - Serve warm with ice cream, chocolate ganache or fresh berries.

🤎Tested to perfection - After several trials, I finally nailed the texture, so you can get that perfect Brownie Pudding without the fails.

Tools you will need for this recipe

Mini skillet - I used a 10 cm (4 inch) skillet, but 12 cm (4.7 inch) works too.
Mini ramekins - If you don’t have a skillet, ramekins work perfectly for individual portions.
Whisk - Essential for mixing the eggs and the sugar together.
Mixing bowl - A bowl for combining your ingredients and folding the batter gently.
Spatula - Great for folding the dry ingredients in.
Kitchen scale - Helps you measure your ingredients accurately.
Cookie scoop - Perfect for dividing the batter equally between the skillets or ramekins, so each Brownie bakes evenly.

SHOP THE TOOLS

4" Skillets (4pc) Buy Now	Mini 5" Skillets (2pc) Buy Now	Heart Skillet Set Buy Now
6-Pc Ramekin Set Buy Now	Digital Kitchen Scale Buy Now	Wooden Spatula Set Buy Now

Important info, tips & tricks ❗

→ Do not overbake - The key to that gooey, fudgy center is to pull the Brownies from the oven just when the edges are set but the middle still jiggles slightly.

→ Butter the skillets generously - A well greased skillet ensures your brownies don’t stick to the bottom.

→ Use the right sized skillet - I recommend 10 cm (4 inch) or 12 cm (4.7 inch) skillets; smaller pans can overflow and larger ones may make the Brownies too thin.

→ Serve warm - For the best experience, serve immediately or within 5 minutes. The center is extra gooey and the edges are perfectly set.

→ Do not overmix after adding dry ingredients - Overmixing develops the gluten and makes the Brownies cakier instead of fudgy.

→ Measure ingredients accurately - Too much flour can make the Brownies dry and cakey. Use a kitchen scale for the best results.

→ Let the butter-chocolate mixture cool slightly - Mixing it while too hot can cook the eggs and affect the texture.

→ Use high quality chocolate and cocoa - The chocolate makes a huge difference in flavor. I used my favorites from The Cocoa Circle.

Ingredients you will need for this recipe

For the Brownies

WhatsApp Image 2026-02-09 at 14.41.39.jpeg

Dark chocolate chips, for melting: Gives the brownies deep, rich chocolate flavor and that fudgy texture. You can use any dark chocolate bar chopped up, if you don’t have chips.
Unsalted butter: Salted butter works too, just skip the extra pinch of salt.
Granulated sugar
Egg: Large egg is recommended for this recipe.
All purpose flour: Provides a tiny bit of structure to the Brownie.
Cocoa powder: Intensifies the chocolate flavor.
Salt: Enhances all the chocolate flavors and balances the sweetness. You can skip it if using salted butter.
Milk chocolate chips or chunks: Adds melty pockets of chocolate throughout the Brownie. You can use white chocolate or extra dark chocolate if you prefer.

Extras

Ice cream or whipped cream
Optional fruits and jam

Step by step instructions with photos

1. Cut the butter into cubes and place it in a heatproof bowl along with the chocolate.

2. Microwave for about 60 seconds, or until the butter is fully melted.

3. Stir until smooth, then set aside to cool for 10 minutes.

4. Preheat the oven to 180°C and generously grease a 10 or 12 cm skillet or ramekins with butter.

5. In a separate bowl, beat together the sugar and egg until light and pale.

6. Add the cooled butter–chocolate mixture and mix until smooth.

7. Sift in the flour and cocoa powder, then add the salt. Mix until just combined, be careful not to overmix.

8. Finally fold in the milk chocolate chips.

9. Scoop into the prepared skillets/ramekins and bake in the preheated oven for about 12 minutes.

10. Serve immediately for a very gooey center, or let it cool for about 5 minutes for a thicker middle.

11. Serve with ice cream and fruit of your choice. Enjoy!!

Yield: 2

Author: Angie