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Iron Skillet Brownies

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 8




  • 1/2 cup butter, plus more for pie plate
  • 20 (1-oz) squares of unsweetened chocolate
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup pecans, chopped
  • ice cream, for serving
  • whipped cream, for serving

Marshmallow Cream Frosting

  • 7 oz marshmallow cream
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 1/2 cups confectioner's sugar
  • 2 tablespoons milk



Preheat oven to 325 °F. Butter a circular pie plate.

Melt chocolate and 1/2 cup butter in an iron skillet over medium heat; stir to prevent scorching. Remove from heat when melted. Whisk in sugar, 1 tablespoon vanilla, flour and salt. In a small bowl, whisk the eggs together and add a little hot brownie mixture. This will temper the eggs and not cook them, when they go into the skillet. Pour eggs into skillet along with the pecans. Mix well. Pour into prepared pie plate. Bake in the preheated oven for 40 minutes. Let cool and frost. Cut into squares, top with whipped cream or ice cream and serve.

Marshmallow Cream Frosting

Beat marshmallow cream, 1/2 cup softened butter, 1 teaspoon vanilla, confectioner’s sugar and milk together in a large bowl until well combined.

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