Hazelnut Espresso Skillet Brownies
Dense, fudgy brownies baked in a skillet over coals, laced with real espresso and crunchy toasted hazelnuts. This indulgent dessert is made for sharing under the trees, no oven required—just classic cast iron and good company.
Equipment
- 8-inch cast iron skillet
- Mixing bowl
- Spatula
- measuring cups and spoons
- foil (for covering)
Ingredients
- 1/2 cup unsalted butter
- 4 oz bittersweet chocolate chopped
- 1 cup sugar
- 2 large eggs
- 1 tbsp instant espresso powder or 2 shots cooled brewed espresso
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup toasted hazelnuts coarsely chopped
Instructions
- Place butter and chocolate in the cast iron skillet. Set over gentle coals, stirring until melted and smooth. Remove from heat.
- Whisk in sugar, eggs, espresso powder, and vanilla until glossy.
- Fold in the flour and salt until just combined. Stir in most of the hazelnuts, reserving a handful for topping.
- Spread batter evenly in the skillet and sprinkle with reserved hazelnuts.
- Cover loosely with foil and place skillet over low coals, adding a few coals on top of the foil lid. Bake for 25-28 minutes, until center is just set and edges pull away from the pan.
- Cool 10 minutes, then slice and serve straight from the skillet.
Notes
Keep heat low and steady by using a thin layer of coals under and a few on top. Rotate skillet occasionally for even baking. For easier packing, pre-measure dry ingredients at home.
Nutrition
Calories: 692kcal | Carbohydrates: 78.7g | Protein: 7.5g | Fat: 40g | Saturated Fat: 20g | Sodium: 107mg | Fiber: 3.9g | Sugar: 57.1g