Dark Chocolate Walnut Brownie Skillet

A rich chocolate skillet brownie with toasted walnut crunch. Stop mixing once the flour disappears for a tender brownie.

Why you’ll love this recipe

• A rich chocolate skillet brownie with toasted walnut crunch.
• Stop mixing once the flour disappears for a tender brownie.
• Makes 4 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 3 oz dark chocolate, chopped
• 3 tbsp butter
• 1/3 cup sugar
• 1 eggs, beaten
• 1/4 cup flour
• 1/4 cup walnuts, chopped
• 1 tbsp cocoa powder

Let’s make it

1. 01

   Heat oven to 350°F

   Heat oven to 350°F. Melt chocolate and butter together in short microwave bursts, stirring until smooth. Cool 3 minutes.

2. 02

   Build the flavor

   Whisk in sugar and egg, then fold in flour and cocoa just until no dry streaks remain.

3. 03

   Cook it through

   Fold in walnuts and spread in a parchment-lined 6-inch skillet or small baking dish.

4. 04

   Bring it together

   Bake 20–25 minutes until edges set, a center tester has moist crumbs rather than wet batter, and the center reaches 160°F. Cool 10 minutes before spooning.

Make It Even Better

Stop mixing once the flour disappears for a tender brownie.

Make it your own

Omit walnuts if preferred; check all labels for allergies.

What to serve with it

Spoon warm brownie into small bowls after resting, or cool fully for clean slices. Extra ice cream is optional and is not included in the recipe quantities.

Storage & reheating

Cover and refrigerate within 2 hours; use within 3 days. Serve chilled or warm individual portions gently.