The BEST Homemade Espresso Brownie Skillet Cookie

I’m hooked on making this Espresso Brownie Skillet Cookie at home. I love whipping it up when I want something chocolatey but without the guilt of making an entire batch of brownies.

This has become a fast favorite for my family and me. With my kids home from college, they’re begging me to make it, but I just point them at the recipe and they do it themselves.

It’s super simple to make with stuff you probably already have in your kitchen, and it comes together fast, which is great when you’re craving something sweet but want to use a mix. Plus, baking it right in the skillet means it’s easy to share (if it even lasts that long).

If you’ve got 30 minutes and a craving for something special, this dessert is right up your alley. It’s perfect for date night, too.

And yes, it’s even better with a scoop of vanilla ice cream on top, but what isn’t? If you don’t have any on hand, it holds its own without it, too.

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How does one tablespoon of egg work?

When making a mini skillet that serves just one or two, a whole egg is too much to add to the dough. One large egg is about three tablespoons when beaten, so one tablespoon is a third of an egg.

The easiest way to do this is to beat an egg in a small bowl using a fork. I use a small storage container so I don’t have to dirty an extra bowl.

Measure out one tablespoon into the recipe using a measuring spoon. Refrigerate the remaining egg in an airtight container for up to 24 hours.

If you aren’t planning to make another skillet (might I suggest my mini chocolate chip cookie skillet?) or use the remaining egg within the next day, freeze it. I divide the leftover egg into an ice cube container and freeze it into two portions that are ready to use the next time I make a skillet.

Mix the dough in a small bowl

Because this makes such a small quantity, you don’t want to make this in your usual mixing bowl as the ingredients are hard to combine because it’s too big. In fact, you don’t want to use your stand mixer or even a hand mixer.

Instead, add your ingredients to a six or eight ounce ramekin or small prep bowl with a flat bottom. Avoid deep or wide bowls where ingredients get pushed to the edges instead of combining easily.

Why add coffee?

Like so many of my chocolate desserts, I use coffee in this brownie. Brewed coffee brings out the richness and chocolate-y-ness of the chocolate in any recipe.

And no, it doesn’t make your brownie taste like coffee at all. Just trust me on this one.

What chocolate chips do I use?

While I use regular chocolate chips when I make most brownies, for the mini skillet version, I use the mini chocolate chips. They now come in multiple flavors, and generally I use the semi-sweet ones that are most common.

If you want, you can use full-size chocolate chips, but they will be more prominent throughout the skillet brownie rather than little bits of goodness that make your brownie more moist. You can also choose some of the fun flavors like butterscotch or peanut butter chips.

This recipe is written to include chocolate chips. It helps give the brownie some structure and also adds moisture, so if you don’t use them, you won’t end up wit the same texture and may overcook it.

What size skillet should you use?

I use skillets that are six inches wide and about an inch and a half deep, which is just the right size for a single skillet cookie. Smaller skillets around four inches wide and a bit shallower will work, too, but you might need to tweak the cooking time by adding a minute or two.

These are not designed for a full-size cast iron skillet. If you want a larger skillet cookie, try my chocolate chip oat skillet cookie instead.

Can I make this in the microwave instead?

This recipe is designed to be baked in a cast iron skillet, but I’ve still got you covered. In fact, I have a few options for you.

Remember that microwave chocolate chip cookie I talked about above? That one is designed for your microwave, and you get to melt the butter before you mix it.

I also have a strawberry mug cake that’s absolutely fantastic in the microwave. I’m working on a blackberry mug cake and a brownie version, too, so keep checking back.

I am working on a microwave version of this, so be sure to check back for the recipe soon.

How to Make This Espresso Brownie Skillet Cookie

Preheat your oven to 350 degrees. With a paper towel, add a bit of oil and run it over the inside of the skillet to make sure it’s lightly greased and ready for the dough.

Put the butter in a small microwave-safe bowl and melt it in short 10-second bursts. Stop heating as soon as most of it has melted and let the residual heat finish the job.

Crack an egg into a separate bowl and beat it well with a fork until it’s smooth and combined. Measure out one tablespoon of the beaten egg for the recipe, and store the rest in an airtight container in your fridge to use within a day.

In the bowl with the melted butter, add both sugars, vanilla extract, brewed coffee, and the tablespoon of beaten egg. Stir everything together with a fork until the mixture looks smooth and fully combined.

Add the cocoa powder, salt, and flour, then stir again just until the dry ingredients disappear into the batter. Fold in the chocolate chips to distribute evenly throughout the dough.

Transfer the cookie dough into your prepared skillet and use a fork or spatula to spread it out into an even, smooth layer. Pop it into the oven and bake it at 350 degrees for 12 to 14 minutes, or until the top looks mostly dry and has tiny cracks.

Once baked, let the skillet cookie cool for a bit so it firms up just enough. Then, dig in as is or add a scoop of your favorite ice cream on top for extra indulgence.

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