Cookie Butter Skillet Brownie

I love me a skillet recipe. There’s just something about the whole family eating spoonfuls of an ice-cream-covered dessert right out of the same pan. And this cookie butter skillet brownie is at the top of my list for A+ skillet desserts. It’s hands down the best brownie I’ve ever made – and that’s BEFORE it’s swirled with cookie butter. Get ya skillets ready guys!

Apparently I also really love a swirled brownie recipe. If strawberry cheesecake brownies are more your style, check out my recipe here with roasted strawberries. And if you haven’t tried roasting strawberries before – OMG get ready to be amazed.

How to Make Cookie Butter Skillet Brownies

Preheat the oven to 350 degrees and line your cast iron skillet with parchment paper. The parchment isn’t totally necessary, but it makes it really easy to lift the brownies out of the skillet for slicing (ya know if you wanna serve them to a crowd instead of eating it straight out of the skillet with a spoon like we did) Also, it makes clean up a breeze, which is always a win for me.

Melt the butter and chocolate chips over a double boiler. If you don’t have a double boiler (like me) you can just put the butter and chocolate into a glass bowl and set that on top of a saucepan with some water in the bottom. Just make sure that the water isn’t touching the glass bowl. Stir often until they are completely combined and smooth. Set aside to cool slightly. For this recipe, I like to use dark chocolate chips that are around 65-75% cacao depending on what I can find. This brand is a personal favorite. But if semi-sweet chocolate is your thing, feel free to use that!

In a separate bowl, whisk together the flour, cocoa powder, and salt. Set aside. In another large bowl, whisk the eggs and sugar together until the eggs lighten to a pale yellow and the mixture is a ribbon-like texture. It will take about 3-5 minutes and your arm may be on fire, but it’ll be worth it. (Alternatively, you can do this in your stand mixer) Stir in the vanilla.

While continuing to whisk the egg mixture, slowly pour in the chocolate and butter mixture. If it is still too hot or you add it too quickly, you run the risk of scrambling the eggs. Just pour slowly and whisk away and you should be fine. Once combined, fold in the dry ingredients. Pour the brownie batter into the prepared cast iron skillet.

Getting the Perfect Cookie Butter Swirl

Listen this part is important, y’all!! The perfect swirl is super easy to achieve with a couple simple tips. I like to heat the cookie butter in the microwave for about 15 seconds to get it to a thinner, more pour-able consistency.

Then, take a regular spoon and randomly pour it over the brownie batter making thin squiggles all over. (Squiggles? Lol.) Also dollop a few larger drops all over as well. To get the swirled effect, I like to use a toothpick or a wooden skewer and drag it up and down from top to bottom in straight lines, never lifting it out of the batter. Go all the way across the skillet from left to right and keep the lines about a half inch apart. Then do the same thing going in the opposite direction – side to side. Finally drag the toothpick in circles in a few random spots to give it a more whimsical look.

Baking and Serving

Bake the cookie butter skillet brownie in a 350 degree oven for 25 minutes. It will look under baked at this point, but take it out anyway. Cast iron pans hold their heat for a lonnnnng time. So as the brownie cools on the counter, the hot pan will continue to bake it and it will be perfection.

I like to throw some vanilla bean ice cream (here’s my no churn vanilla bean recipe) on top and dig in straight out of the pan. It’s a great way to get the whole family at the table together having ummm the best time eating brownies by the spoonful! Alternatively, you can use the parchment overhang to lift the brownies out of the pan and slice them into individual servings. Just make sure you let it completely cool and set up before you try to lift it out, or it could fall apart.

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