Gochujang Brownie Skillet

Gochujang, Korea’s beloved fermented chili paste, brings a savory heat that deepens chocolate’s richness in this skillet brownie. Baked in cast iron until fudgy at the center with crackly edges, it finishes with a sprinkle of flaky sea salt.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 390 cal
• 5g protein
• 48g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1/2 cup unsalted butter
• 1 cup dark chocolate chips
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tbsp gochujang paste
• 2/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp flaky sea salt
• 1/3 cup chopped walnuts optional

Instructions

1. 1Preheat the oven to 350°F and lightly butter a 10-inch cast-iron skillet.
2. 2Melt the butter and most of the chocolate chips together in a heatproof bowl set over simmering water or in short microwave bursts, stirring until smooth and glossy.
3. 3Whisk in both sugars until the mixture looks shiny and slightly cooled.
4. 4Beat in the eggs one at a time, then stir in the vanilla and gochujang until fully incorporated and the batter smells gently spicy-sweet.
5. 5Sift the flour, cocoa powder, and salt over the bowl and fold gently just until no dry streaks remain; do not overmix.
6. 6Fold in any remaining chocolate chips and the walnuts if using.
7. 7Scrape the thick batter into the prepared skillet and smooth the top with a spatula.
8. 8Bake for 22 to 26 minutes until the edges are set and crackly but the center still has a slight wobble when the skillet is gently shaken.
9. 9Remove from the oven, immediately sprinkle with flaky sea salt, and let cool in the skillet for at least 15 minutes.
10. 10Slice into wedges and serve warm straight from the pan, ideally with a scoop of vanilla ice cream that melts into the spicy chocolate.