For the times you’re craving brownies but don’t want to have a full batch in the house, I present to you my mini cast iron skillet brownies. They’re a spin on my wife’s incredibly delicious, fudgy, and chewy dark chocolate espresso brownies. She developed the recipe after baking her way through the internet’s best reviewed brownies.
If you’re a home espresso enthusiast, you’ll love these small batch brownies. And if you’re a casual coffee drinker, you’ll still love this brownie skillet because you can totally make them without espresso.
You can print the recipe card below. But before you do that, be sure to take a look at our espresso cupcakes, espresso whipped cream, and dark chocolate espresso cake recipes for more things to make with freshly pulled shots of espresso.
Dark Chocolate Espresso Mini Brownie Skillet
Ingredients
- 1 large Egg
- 2 Tablespoons (32g) Olive Oil
- 1 shot Espresso, room temp or chilled (or 1 tablespoon water)
- ½ teaspoon Vanilla Extract
- ¼ cup + 2 Tablespoons (72g) Granulated Sugar
- ¼ cup (30g) All Purpose Flour
- 2 Tablespoons (18g) Powdered Sugar
- 2 Tablespoons (12g) Cocoa Powder
- 1 Tablespoon (5g) Finely Ground Coffee Beans, medium to dark roast
- ¼ teaspoon Sea Salt
- 2 Tablespoons (28g) Chopped Dark Chocolate , or chocolate chips
Instructions
- Preheat your oven to 325ºF. Prepare a 5-inch cast iron skillet by fully greasing the bottom and sides of the pan.
- In a small bowl, whisk together the eggs, oil, brewed espresso, and vanilla.
- In a medium bowl, mix together the sugar, flour, powdered sugar, cocoa powder, ground coffee, salt, and chopped chocolate.
- Add the dry ingredients to the wet ingredients and gently fold together until fully incorporated.
- Pour the batter into the prepared skillet. Bake for 20 minutes or until a toothpick inserted comes out mostly clean. Serve with vanilla ice cream and a drizzle of melted cookie butter, if desired.
