Warm Chocolate Chunk Skillet (Printable)

A gooey chocolate dessert baked in a skillet with melty chunks and a warm finish.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Chocolate

09 - 1 1/2 cups chocolate chunks or chopped semi-sweet or dark chocolate

→ Optional Toppings

10 - Flaky sea salt, for garnish
11 - Vanilla ice cream, for serving

# Directions:

01 - Set oven temperature to 350°F.
02 - Whisk together flour, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, blend melted butter with brown sugar and granulated sugar until smooth.
04 - Add eggs one by one, whisking after each addition, then stir in the vanilla extract.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Fold in chocolate chunks, reserving some for topping.
07 - Spread dough evenly in a 10-inch oven-safe skillet and press reserved chocolate chunks on top.
08 - Bake for 22 to 25 minutes until edges are golden and center is set but still soft.
09 - Let cool slightly; garnish with flaky sea salt if desired and serve warm with vanilla ice cream.

# Expert Suggestions:

01 -
  • It bakes in one pan and somehow tastes better eaten communally with spoons stuck in molten chocolate.
  • The edges crisp up like your favorite bakery cookie while the center stays dangerously gooey.
  • You can have it in the oven in under 15 minutes, which makes it perfect for sudden cravings or unexpected guests.
02 -
  • Don't overbake it or you'll lose that gooey center, the middle should look barely set when you pull it out.
  • Let the butter cool for a few minutes after melting or the eggs will cook into scrambled bits instead of blending smooth.
  • Press extra chocolate on top before baking so it looks like those magazine photos, it's a small step that makes a big difference.
03 -
  • Use a light hand when spreading the dough in the skillet, pressing too hard makes it dense instead of chewy.
  • If the center still looks too wobbly at 25 minutes, give it 2 more but watch closely because the line between gooey and overbaked is thin.
  • Sprinkle the flaky salt right before serving, not before baking, so it stays crunchy and doesn't dissolve into the dough.
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