Double Chocolate Pan Brownies

These brownies get a great subtle smokiness from the pellet. Cast iron pan keeps the edges crispy and crusty. We cut and serve directly out of the skillet while still warm. Top with ice cream for an extra decadent treat!




¾ cup unsweetened cocoa powder

1 teaspoon baking soda

1 cup butter, melted and divided plus 2 tablespoons for coating pan

½ cup water, boiling

2 cups sugar, granulated

2 each egg, room temperature

1 teaspoon vanilla extract

1⅓ cups flour, all purpose

¼ teaspoon kosher salt

2 cups bittersweet chocolate chips or chunks

Nutritional information

No nutrition information available


  1. Set the pellet to 350°F.
  2. Put cast iron in pellet and pre-heat.
  3. Combine cocoa and baking soda in medium mixing bowl.
  4. Add half butter (½ cup) to cocoa mix and whisk in hot water.
  5. Whisk in Sugar.
  6. Whisk in eggs.
  7. Whisk in remaining melted butter.
  8. Whisk in vanilla.
  9. In a separate bowl combine flour and salt.
  10. Fold dry ingredients into wet batter.
  11. Fold in chocolate chunks.
  12. Use remaining 2 tablespoons of melted butter to coat Cuisinart 10” cast iron skillet
  13. Pour batter into heated, buttered cast iron. Using rubber spatula to scrap bowl.
  14. Cook for 15 minutes, rotate, cook for another 10 minutes.
  15. The brownies should take at least 30 minutes to fully cook.
  16. Brownies will be done when they pull away from sides of cast iron pan and toothpick inserted into center comes out clean.