Skillet Brownies (Gluten Free and Dairy Free)

Preheat the oven to 350F and spray your cast iron with some nonstick spray. I used a 10.25″ cast iron skillet.

In a saucepan, add the butter, 4 oz chocolate, cocoa powder, and natural SunButter. Melt over medium heat until fully combined. Take it off the heat and mix in the vanilla. Allow it to cool for about 15 minutes.

In a large bowl, whisk together the eggs and sugar. This takes some effort, but really whip the two together until it becomes pale and fluffy (see picture about). This takes 3-5 minutes of whisking.

When the chocolate mixture is cooled enough to where it’s just warm to the touch (not hot), slowly pour it into the egg mixture and continue to whisk.

Once that’s combined, switch to a rubber spatula and dump in the flour and salt. Fold them into the batter and then fold in 1 cup chocolate chips.

Pour the batter into the cast iron and spread even. Sprinkle a handful of chocolate chips on top and bake for 20-25 minutes.

Once baked, melt together the remaining 1/2 cup of chocolate and 1 tsp coconut oil. Microwave in 30 second intervals until smooth and glossy. Drizzle it on top of the warm skillet brownies.

You can either dig right in with a spoon while the brownies are still warm, or let them cool completely and cut into slices. Either way, it’s super fudgy and delicious!