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–+ servings

Caramelized Apple Brownie Skillet

This Caramel Apple Brownie Skillet is a quick and cozy fall dessert made with cinnamon-sugar apples baked underneath a rich, fudgy chocolate layer. It's warm, gooey, chocolatey, and just the right size for two. Serve it straight from the skillet with vanilla ice cream and a sprinkle of flaky sea salt.
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Course: Dessert
Cuisine: American
Keyword: apple brownies, brownie apple skillet, brownie skillet with apples, caramel apple brownies, chocolate apple dessert, chocolate skillet dessert, cinnamon apple brownie skillet, fall skillet brownie, oven baked chocolate and apples
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 servings

Ingredients 

Cinnamon Apples

  • 1 medium apple peeled and cut into ½-inch cubes
  • 2 tablespoons dark brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger optional
  • Pinch of kosher salt
  • 1 tablespoon unsalted butter melted

Chocolate Brownie Batter

  • 2 large egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons unsalted butter melted
  • 3 ounces dark chocolate chopped
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ⅓ cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon espresso powder
  • Pinch of ground cinnamon
  • Pinch of kosher salt

For Serving

  • Flaky sea salt
  • Vanilla ice cream optional
  • Caramel sauce optional

Instructions

  • Preheat the oven to 350°F. Generously butter a 6-inch deep oven-safe skillet.
  • In a small bowl, toss the cubed apple with the brown sugar, cinnamon, ginger, salt, and melted butter. Set aside.
  • Combine the 3 tablespoons melted butter and chopped dark chocolate in a microwave-safe bowl. Microwave in short intervals (30 seconds at 50% power), stirring between each, until smooth. Stir in the vanilla bean paste or vanilla extract. Set aside to cool slightly.
  • In a medium bowl, beat the egg yolks and granulated sugar until pale, thick, and fluffy. This could take a good 5 minutes.
  • With the mixer running on low, slowly drizzle the slightly cooled chocolate mixture into the egg yolk mixture. Mix until combined.
  • Add the flour, cocoa powder, espresso powder, cinnamon, and salt. Fold gently until just combined. Do not overmix.
  • Add the cinnamon apples to the bottom of the prepared skillet. Spread the chocolate batter evenly over the apples.
  • Bake for approximately 20–25 minutes, beginning to check around 20 minutes. The edges should be set while the center still has a slight jiggle. Do not overbake.
  • Finish and serve. Remove from the oven and sprinkle with flaky sea salt. Serve warm with vanilla ice cream and an optional drizzle of caramel sauce.

Notes

The center is intentionally soft and fudgy. Because ovens and skillets vary, use the visual cues rather than relying only on the exact bake time. The dessert will continue to set slightly as it cools.