Skillet Apple Brownie Recipe -
Skillet Apple Brownie Recipe

Skillet Apple Brownie

Recipe by  

"This is a warm, chewy apple dessert with a brownie-like texture. Served in a cast iron skillet, it's an impressive presentation, perfect for company. Serve with good quality vanilla ice cream."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr 20 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside.
  2. Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan.
  3. Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing.
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  • Cook's Note
  • If you don't have a cast iron skillet, you can use a well-greased frying pan or other skillet with the non-metal parts wrapped in a double layer of tinfoil OR just use a regular casserole or brownie pan, just don't preheat glass or ceramic!!! When you add the batter it will shatter.

Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2010

HUGE THANK YOU EVIN for satisfying my sweet tooth. This was a perfect recipe and the ease was almost scary. So simple that I could probably make it every night. When I asked you for a description you said..."Imagine a blond brownie and an apple pie... they meet on a moonlit night in paris... they share a bottle of wine...They're chewy bar... like a butterscotch brownie kinda..." no truer words were ever written. The one addition I made was adding a 1/2 bag of Heath toffee chips to the batter. Just outstanding and rest assured, I'll be making these again.

Most Helpful Critical Review
Sep 13, 2010

I doubled this and made it in a 9x13 pan. We weren't fans.

May 25, 2010

This is my recipe and I made it 2 nights ago and was short an egg - so I just used 1 and I liked it even better than the original version. If you like your brownies fudgy (like we do) then 1 egg is the way to go. It makes the batter stiff so I thinned it with a little milk.

Sep 14, 2010

Made this soon as it posted! Couldn't wait to try my new skillet! Very easy recipe and super tasty. Omitted the clove as family is not much for gingerbread flavor. Recipe has plenty of spice without. Used walnuts as had on hand. Served with homemade vanilla ice cream. Will use often. Great way to use up 3-4 apples that need eating up! ( EDIT: I have made this several times now and cut the spices in half. Much better and not so overpowering. I also have added dried cranberries on occasion - delicious!)

Jan 20, 2011

I doubled this recipe because my cast iron skillet is GINORMOUS. I might not do that next time, only because I'm an impatient baker. (It's not a reflection of the recipe. If you want to double it, go nuts.) I only made two minor changes. I eliminated the pecans because I didn't have any and I just threw butter into the cast iron skillet, not really measuring. Other that a doubled recipe, those were the only changes. This did take an hour-twenty minutes to bake and I did have to cover it halfway through with foil. For a novice cast iron skillet user, this was cake for me and it used all pantry ingredients I had on hand. It turned out beautifully and the smell during baking was almost Thanks, Ev! NOTE: Don't double the recipe. HUGE mistake on my part. Just do a single recipe. You'll thank me.

May 03, 2010

I made this as is, but I agree that something was missing. I loved the taste with icecream, but I think that there was too much of the spices. Each one needed to be cut down a bit so the apple flavour could show through better.

Oct 19, 2010

Love love love this! I didn't change a thing except cook it in something else because I don't have a cast iron skillet. It took an extra 10 min. in the oven for me. You're right the 2 eggs make it cake like which is delicious. I might try the one egg next time but we loved it so much I am not sure I want to mess with it!

May 17, 2010

Loved it!!!! Very Tasty! Made in a glass 9x9 and worked just as well.


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  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 58.8 g
  • 19%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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