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.
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
Hazelnut Chocolate Zucchini Cake
Chocolate Skillet Brownie (gluten free, paleo, vegan)
- 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,
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! 🙂
Ha ha but if course! It is really hard to share I suggest making a double batch 🙂
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.
If I don’t have a cast iron skillet, can I use a 8×8 glass dish in the oven?
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.:)
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When you say 2 tablespoons espresso, do you mean coffee grounds? Or brewed?
Brewed espresso ?
Do you think thos could work in a Pirex pan? Thank you! 🙂
It might but I haven’t tried it. Next time I make this I’ll bake it in pirex and report back.
I made your brownie recipe today and the batter itself is delicious. I baked it for the amount of time indicated. However, upon transfering the skillet brownie onto another dish (I flipped the skillet), it got stuck to the skillet in the center. Any idea as to how to what to do next time?
Otherwise, what was left was PHENOMENAL!
Hi Alexandra ! I’m not sure why that happened. I’ve never transferred the brownie from the skillet because we tend to finish it the same day and if not I cover it with plastic wrap and place the skillet in the fridge. Did you lightly grease the skillet with a bit of coconut oil before pouring in the batter?
I lightly greased the skillet with coconut oil but perhaps it was too light. Also, maybe I should leave the leftovers as you indicated, in the fridge, on the original skillet.
Thank you for responding & for such a delicious treat.
Also make sure it cools COMPLETELY before trying to transfer.
I made this for a New Year’s Day dessert, and it was DELICIOUS! Thanks for the recipe.
I’m so happy to hear you enjoyed it! Thank you so much for popping back in and leaving your thoughts 🙂
You spoke of using egg substitute in the article to make it vegan. But there is no egg in the recipe. Is that an over site. Or is there no need for eggs? Thanks.
HI, there is no egg needed. A typical brownie has eggs though so I was describing what I have used in the recipe to do the job of an egg. Hope that makes sense … 🙂
Hi Krystal. Could I substitute Earth Balance for the nut butter to make it nut-free?
Hi Carol, sorry but I have no experience using Earth Balance. If you’ve had success subbing nut butters with it in the past give it a try. Otherwise I would suggest a seed butter as a sub. Sunflower seed butter and tahini in particular make lovely baked goods.