This single serve raspberry-filled brownie skillet has all the deliciousness of a brownie, but with sweet, tart raspberry jam in the center and a raspberry-studded top. It’s the perfect size for one to two people and just happens to be gluten free.
This brownie skillet is gooey, richly chocolatey and the perfect amount for one to two people. And since it calls for small quantities of ingredients, it has all the nostalgia of an easy bake oven, but tastes way better.
The flavor and texture of this single serve raspberry-filled brownie skillet is ideal. We’re talking a crackly, tissue paper top and a gooey, chocolatey middle. And the thin layer of raspberry jam in the center adds a sweet and tart flavor that cuts through the richness of the brownie.
This is one of my new favorite recipes: single serve raspberry-filled brownie skillet.
Single Serve Raspberry-Filled Brownie Skillet
What is a single serve raspberry-filled brownie skillet?
Okay so it pretty much is what it sounds like. It’s a brownie, but the amount is for one to two people instead of a big ole batch. It’s great for when you want to bake, but don’t want a big batch or don’t want it to feel as intensive as baking in larger quantities. Having a solo staying in night or a date night? This is *perfection.* Having a small dinner party? Make two. The brownie also bakes in a small cast-iron skillet, which is so fun to bake with and eat from.
The brownie recipe is my salty, fudgy brownies recipe cut into a quarter. The recipe is naturally gluten free thanks to almond flour and the brownies are so wonderfully fudgy. They really work well as a gooey, small-batch skillet version.
The other thing that’s unique about this brownie skillet is that it has a thin layer of raspberry jam in the middle. To get the jammy middle, we pour a little more than half the batter in the skillet, spread out the jam, and then top it with the rest of the batter. It truly makes this gooey, raspberry surprise in the middle that balances the chocolate perfectly.
Ingredients for this single serve raspberry-filled brownie skillet
- Unsalted butter
- Chocolate (bar or chips)
- Dutch process cocoa powder. Dutch process has a stronger chocolate flavor and higher fat content than natural cocoa powder, which helps make these brownies rich and tender. My favorite is King Arthur, but you can go with any cocoa powder that says “Dutch process” or “black cocoa” on the container. You can sub in regular cocoa powder, but I promise the Dutch process is more delicious.
- Espresso powder. We use a pinch of this to heighten the chocolate flavor, but it’s optional.
- Granulated sugar
- Egg
- Vanilla extract
- Salt
- Almond flour. You can sub if needed (see FAQs below).
- Raspberry jam
- Raspberries to top (optional)
Single Serve Raspberry-Filled Brownie Skillet FAQs
- What size skillet do I need? Where can I get one? The baking time is written for a 6.5-inch skillet, but any skillet 6-7-inches in diameter works. If you don’t have one, mine is a $10 Lodge skillet from Amazon and there are other options you can check out. Besides this brownie skillet and my single serve half-baked chocolate chip cookie skillet, I also use the skillet to make eggs for 1-2 people, fry up pieces of bacon, and as plating for bread or a party size of dip.
- What can I use besides a skillet? While this recipe is designed for and best with a small cast iron skillet, you can make it in another baking vessel. I’d try a glass pyrex or other small dish that’s oven safe. Since the brownies rise in the oven, you will need a little headroom, but you don’t want the brownie to be too thin. I’d recommend going with a dish that has almost as much space above the batter line as below it. Keep an eye on the baking time, too, as different sizes and materials will bake faster or slower.
- Can I sub the almond flour? Almond flour adds a little extra fat and doesn’t have any gluten, so it really is great in making the brownie tender. You can subsititute it for all purpose or gluten free flour if you need. If you’re using all-purpose flour, drop the amount to just 1 TBS. to keep the brownie tender.
Tips for the best single serve raspberry-filled brownie skillet
It feels kind of funny to give tips for a recipe that is so small and unfussy, but these tips will give you the best skillet and are applicable to brownies and baking in general!
- Opt for a quality chocolate and butter. We use a lot of chocolate in here and a pretty good amount of butter, so you really want the flavor from these ingredients to sing. I love Ghiradelli for chocolate (you can go with any cacao percentage you like) and Cabot for butter, but go with any quality brand you feel!
- Go with Dutch process cocoa powder. I said it above and I’ll say it again, Dutch process cocoa powder is so. dang. good. Once you try it, you won’t go back (though you should make sure you can sub it for whatever recipe you’re using). We also use cocoa powder in my salty, fudgy brownies and almond frangipane brownies.
- Mix the egg and sugar longer than you think you need to to get that tissue paper crust. Your forearm is going to burn, but it’s all going to be worth it. Whisking the eggs and sugar really well will make your brownie taller, with a gooey inside and a gorgeous tissue paper crust. You can tell if you’ve whisked enough by pinching your fingers in the mixture — if you don’t feel a ton of sugar granules, you’re good to go!
If you bake this brownie skillet, be sure to tag me on Instagram or TikTok at @loaves.and.such and please leave a review below!
Happy baking <3
Maddie
Single Serve Raspberry-Filled Brownie Skillet
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Ingredients
2 TBS. unsalted butter, cut into cubes
2 oz. (1/3 cup) chopped chocolate or chocolate chips
2 tsp. Dutch process cocoa powder
Pinch of espresso (optional)
3 TBS. granulated sugar
1 egg, at room temperature
1/4 tsp. vanilla extract
Dash of salt
1 TBS. + 1 tsp. almond flour
2 TBS. raspberry jam
Chocolate chips to top (optional)
Raspberries to top (optional)
Ice cream to top (optional)
Directions
- Preheat the oven to 325°F. Spread softened butter over your small cast iron skillet and set aside.
- Melt your chocolate and butter together, either in the microwave or on the stovetop. If you’re using the microwave, put the chocolate and butter into a microwave safe bowl and heat in 15 second increments until melted. For the stovetop, place the butter and chocolate in a saucepan over very low heat, stirring frequently until melted and combined.
- Once the butter and chocolate are melted, whisk in the Dutch process cocoa powder and espresso powder, making sure to mash out any lumps in the cocoa powder. Set aside and let cool slightly.
- Using a fork or a tiny whisk, mix together the granulated sugar and egg together in a small bowl for two minutes. Use a circular motion to allow air in and dissolve as much of the sugar as possible. You can tell you’ve whisked enough by pinching your fingers in the mixture — if you don’t feel a ton of sugar granules, you’re good to go!
- Mix the vanilla extract and salt into the egg and sugar. When the chocolate mixture has cooled slightly, mix it into your egg mixture, making sure to scrape the pan and get all the chocolate in. (You don’t want to add the chocolate while it’s still very hot, as you could accidentally cook the eggs.)
- Stir in the almond flour.
- Pour half of the batter into the cast iron skillet. Gently spread the raspberry jam on top of the batter, leaving a half-inch border around the edge of the skillet. Spread the rest of the batter on top. Sprinkle on raspberries and chocolate chips if you’d like.
- Bake for 26-32 minutes, until the edges and top are set and no longer jiggly.
- Let cool slightly, top with flaky sea salt and/or ice cream if you’d like, and enjoy!