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 – An Old Favourite
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.
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Luckily I already owned this cute mini cast iron skillet. It’s perfect for this ‘single’ serving dessert.
Chocolate Skillet Brownie Remake
From what I recalled of the Toni Roma’s 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.
The banana lends sweetness without a banana flavour. I must say I am very pleased with my gluten free skillet brownie.
I garnished the chocolate skillet brownie with a couple scoops of coconut ice cream, chocolate syrup and shredded coconut.
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 with a tall glass of Chicory Root Coffee and counted my blessings that this was a perk of my job.
More Healthy Chocolate Desserts You May Also Enjoy
- 1 cup runny nut butter I’ve used homemade almond butter and peanut butter with success
- ¼ cup maple syrup or honey if not vegan
- 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
- ¼ cup unsweetened raw cacao powder
- 2 teaspoons baking powder
- ¼ teaspoon pink himalayan salt
Preheat oven to 325ºF / 150ºC
Combine all ingredients in a medium bowl and whisk with a hand mixer.
The batter will be extremely thick!
Melt 1 tablespoon coconut oil in a 6.5 inch cast iron skillet on stovetop.
Place batter into the cast iron skillet.
Bake for 15 minutes.
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.
Garnish with ice cream, chocolate syrup,