Chocolate Fudge Brownies

Did you know classic fudge brownies taste even better when baked in cast iron? It’s true. Top them with homemade whipped cream for an instant, crowd-pleasing dessert.



Prep time

20 minutes

Cook time

50 minutes




  • ⅓ cup plus ½ cup dark chocolate, roughly chopped and divided
  • 1 cup unsalted butter, plus more for greasing
  • 1 ½ cups plus 2 tablespoons turbinado sugar, divided
  • 1 ¼ cups all-purpose flour
  • 4 large eggs
  • 1 ¼ teaspoons salt, divided
  • ½ cup semisweet chocolate, roughly chopped (or chips)
  • 1 cup heavy cream


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a double boiler, melt ⅓ cup dark chocolate and butter for 10 minutes.*
  3. Stir 1-½ cups sugar, flour, eggs, and 1 teaspoon salt in a separate bowl, then mix in the melted chocolate mixture.
  4. Fold in remaining ½ cup dark chocolate and semisweet chocolate. Pour the batter into a greased cast iron skillet and bake for 40-45 minutes.
  5. While the brownies bake, make the whipped cream: whisk heavy cream, remaining 2 tablespoons of sugar, and remaining ¼ teaspoon of salt to medium peak consistency.
  6. Allow the brownies to fully cool and cut into squares. Serve with whipped cream.
*Note: If you don’t have a double boiler, boil water in a pot and place a heat-safe metal bowl on top. Add the chocolate and butter to the bowl, hold the side with a thick towel, and stir with your other hand as it melts. 

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