Brownie Bottom Pie “Skillet Brownie”
Brownie Bottom Pie has always been a staple in my family. It's a simple Southern dessert made with a warm, fudgy skillet brownie fresh from the oven, topped with vanilla bean ice cream and plenty of sprinkles.
Growing up, I would make this for my dad's birthday and Father's Day because it has always been his favorite dessert. There's just something about that warm brownie and cold ice cream combination that feels so special. Watching the ice cream melt into the brownie and digging in while it's still warm is one of my favorite memories.
I've been making Brownie Bottom Pie for years, and every time I do, it brings back memories of family celebrations and time spent together in the kitchen. It's one of those recipes that's simple, comforting, and always a crowd pleaser. For an extra special touch, drizzle it with warm caramel sauce and hot fudge before serving. It takes an already delicious dessert to the next level and makes it feel a little more like a celebration.
If you're looking for a classic Southern dessert that's easy to make and full of nostalgia, this family favorite is hard to beat.
- 8 tbs butter
- 10 oz semi-sweet or dark chocolate chips
- 1 cup sugar
- 2 eggs
- 1/2 cup all purpose flour
- 3/4 tsp salt
- Ice cream (optional topping)
- Sprinkles (optional topping)
- 1
Add chocolate chips and butter to a large bowl. Microwave in 30 second intervals, stirring in between, until the mixture is evenly melted.
- 2
Add sugar and eggs. Mix until evenly combined.
- 3
Fold in flour and salt until evenly combined.
- 4
Pour the mixture into a lightly buttered skillet and bake at 350° for 20-25 minutes.
I used an 8" cast iron skillet- 5
Allow the brownie to cool for 10 minutes, then top with ice cream and sprinkles.
brownies, chocolate, ice cream
Kelsey DeleshawChefHey I'm Kelsey! Born and raised in Atlanta, I’ve been cooking since I was three, what started as a childhood passion has grown into a lifelong love of creativity, travel, and bringing people together through food. A CIA-trained baker and proud vegetarian, I’m inspired by flavors from all 50 states and the memories made around the table.
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