Dessert/ Recipe

Chocolate Skillet Brownie (gluten free, paleo, vegan)

This Chocolate Skillet Brownie is dense, fudgy, gooey, chocolatey. All the things a brownie should be! It’s got the added bonus of being gluten free, refined sugar free, paleo and vegan!

Chocolate Skillet Brownie - This Chocolate Skillet Brownie is dense, fudgy, gooey, chocolatey. All the things a brownie should be! It’s got the added bonus of being gluten free, refined sugar free, paleo and vegan!

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When I lived in Trinidad my family and I would often go out to dine at Tony Roma’s restaurant. I think we chose that restaurant for one reason; their skillet brownie dessert. Oh my word that skillet brownie was just to die for.

Recently while dining out at our favourite American restaurant I spied a waiter taking what looked like a skillet brownie to another table. When I checked the dessert menu sure enough there it was. Just seeing that skillet brownie on the menu brought back so many wonderful memories I decided I must create a gluten free version of my old favourite.

Luckily I already owned this cute mini cast iron skillet. It’s perfect for this ‘single’ serving dessert.

Chocolate Skillet Brownie - This Chocolate Skillet Brownie is dense, fudgy, gooey, chocolatey. All the things a brownie should be! It’s got the added bonus of being gluten free, refined sugar free, paleo and vegan!

Chocolate Skillet Brownie

From what I recalled of the skillet brownie it was dense, fudgy, gooey, chocolatey. All the things a brownie should be. I had seen many nut butter brownie recipes floating around on Pinterest so I decided to give this one a go as I felt that a flourless brownie was in order so, I adapted it making it egg free/vegan.

I am not vegan but I have a food sensitivity to eggs. When baking my go to egg replacer is a chia or flax egg. This time round I decided to use these 2 vegan egg substitutes, a mashed ripe banana for binding and a combination of oil, water and baking powder for leavening. Instead of water I used espresso because adding just a touch of coffee to baked chocolate goods works magic!

The banana lends sweetness without a banana flavour. I must say I am very pleased with my gluten free skillet brownie.

Chocolate Skillet Brownie - This Chocolate Skillet Brownie is dense, fudgy, gooey, chocolatey. All the things a brownie should be! It’s got the added bonus of being gluten free, refined sugar free, paleo and vegan!

I garnished the skillet brownie with a couple scoops of coconut ice cream, chocolate syrup and shredded coconut.

Chocolate Skillet Brownie - This Chocolate Skillet Brownie is dense, fudgy, gooey, chocolatey. All the things a brownie should be! It’s got the added bonus of being gluten free, refined sugar free, paleo and vegan!

It was really hard to photograph this brownie. I had to fight everything in me not to take a huge bite. After the photoshoot I cut myself a slice, sat down and counted my blessings that this was a perk of my job.

 

More Healthy Chocolate Desserts You May Also Enjoy

Drunken Chocolate Fruit Cake

Drunken Chocolate Fruit Cake - This is not your traditional chocolate fruit cake. It's gluten free, dairy free, refined sugar free and vegan. I'm pretty sure it's the healthiest Trinidad style black cake you will ever come across!

Drunken Coconut Hot Chocolate

Drunken Coconut Hot Chocolate - This drunken coconut hot chocolate is decadent, smooth and intense. A real holiday treat!

 

Chocolate Skillet Brownie (gluten free, paleo, vegan)
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
This Chocolate Skillet Brownie is dense, fudgy, gooey, chocolatey. All the things a brownie should be! It’s got the added bonus of being gluten free, refined sugar free, paleo and vegan!
Ingredients
Wet
  • 1 cup / 250g nut butter ( I’ve used homemade almond butter and peanut butter with success)
  • ¼ cup / 60g maple syrup
  • 1 medium banana mashed
  • 2 tablespoons espresso or instant coffee (optional but really enhances the chocolate flavor)
  • 1 tablespoon coconut oil
  • 1 teaspoon pure vanilla extract
Dry
Instructions
  1. Preheat oven to 325ºF / 150ºC
  2. Combine all ingredients in a medium bowl and whisk with a hand mixer.
  3. The batter will be extremely thick!
  4. Melt 1 tablespoon coconut oil in a 6.5 inch cast iron skillet on stovetop.
  5. Place batter into the cast iron skillet.
  6. Bake for 15 minutes.
  7. The brownies will appear wet and gooey but the cast iron skillet retains heat for a very long time and brownies will continue to cook.
  8. Garnish with ice cream, chocolate syrup,
  9. Enjoy!

 

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8 Comments

  • Reply
    Alana
    June 12, 2016 at 1:08 am

    When you say 2 tablespoons espresso, do you mean coffee grounds? Or brewed?
    Thanks!

    • Reply
      Krystal
      June 12, 2016 at 9:14 am

      Brewed espresso 😀

  • Reply
    Tarsal Boss
    March 12, 2016 at 8:37 am

    I was very happy to find this web site. I need to to thank you for your time just for
    this fantastic read!! I definitely enjoyed every bit of it and I have you
    bookmarked to check out new stuff in your web site.

  • Reply
    Ashley
    February 29, 2016 at 2:20 am

    If I don’t have a cast iron skillet, can I use a 8×8 glass dish in the oven?

    • Reply
      Krystal
      March 1, 2016 at 7:14 pm

      Hi Ashley it may work but I have never baked this in anything else. You may need to bake it a bit longer as the cast iron retains heat and continues to ‘cook’ the brownie after it’s removed from the oven. If you try it let me know how it turns out.:)

  • Reply
    Emily @ Recipes to Nourish
    December 17, 2015 at 8:43 pm

    This looks amazing!!! I wish I had some right now. Hope you’re doing well. xo Thanks for sharing it with us at Savoring Saturdays linky party. Pinned.

  • Reply
    Raia
    December 16, 2015 at 11:07 pm

    This only feeds one, right? 😉 I don’t think I could share. Well, maybe with my hubby for a date night… Thanks so much for sharing this amazingness at Savoring Saturdays, Krystal! 🙂

    • Reply
      Krystal
      December 16, 2015 at 11:11 pm

      Ha ha but if course! It is really hard to share I suggest making a double batch 🙂

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