Skillet Brownies (Gluten Free and Dairy Free)
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
16 brownies
- 3/4 cup vegan butter (or regular unsalted butter)
- 4 oz dark chocolate, chopped
- 1/3 cup dutch processed cocoa powder
- 1/3 cup natural SunButter
- 1 tsp vanilla extract
- 2 large eggs + 1 egg yolk
- 1 cup light brown sugar, packed (or coconut sugar)
- 3/4 cup gluten free all-purpose flour (with xanthan gum)*
- 1/4 tsp salt
- 1 1/2 cups dark chocolate chips (divided) + 1 handful for sprinkling
- 1 tsp coconut oil
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Preparation
Step 1
Preheat the oven to 350F and spray your cast iron with some nonstick spray. I used a 10.25″ cast iron skillet.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Pour the batter into the cast iron and spread even. Sprinkle a handful of chocolate chips on top and bake for 20-25 minutes.
Step 7
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.
Step 8
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!
Step 9
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Chef's notes
For gluten free baking, my go-to is the standard all-purpose gluten free baking flour with xanthan gum mixed in. It works great every time and you just need one bag.
For the dairy free portion, I use a plant based butter that works the EXACT same as regular butter. It melts the same, bakes the same, and tastes the exact same.
To store it, wrap the skillet in plastic wrap and leave out at room temperature for up to 3 days. For longer, store in the fridge for up to 10 days.
If you’re thinking, I really want to make these but I don’t have a cast iron skillet. Don’t worry! These brownies can also be baked in a regular baking pan.
