This warm, gooey, Gluten Free Brownie Skillet is going to make your heart skip a beat! It's super easy to throw together, and only requires a small list of ingredients. And best of all - this little skillet is the perfect size for sharing with friends, family, or your significant other. (Or don't share at all - I won't tell!) Plus it's gluten-free, nut-free, and dairy-free!!
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🍴Ingredient Notes
- Dark Chocolate Chips - Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
- Eggs - Make sure they're room temperature!
- Coconut Sugar - You can substitute with Lakanto Golden Monkfruit! (Or any granulated sugar.)
- Coconut Oil, Melted - Make sure the coconut oil is measured first, and then melted.
- Cassava Flour - I would not recommend swapping the cassava flour for any other flours. I tested this recipe about 5x and this was just the right amount for this recipe!
- Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it’s less processed and more NUTRIENT DENSE. TerraSoul is one of my favorite brands – great quality, and great price!
- Cinnamon - Cinnamon is optional, but I like that it gives an extra layer of flavor!
🍴Step by Step Instructions
Making the Brownie Batter
- Start by adding cassava flour, cacao powder, cinnamon, baking soda, and salt into a small mixing bowl. Use a whisk or fork to blend until fully combined.
- Next, add eggs, vanilla extract, and coconut sugar into a medium sized mixing bowl. Whip with a hand mixer for 2-3 minutes.
- Heat your chocolate chips with coconut oil until melted. You can warm it in the microwave, but make sure to stir every 20 seconds or so. (Set aside to cool down.)
- While that's cooling down you can prepare your skillet! Spray with non-stick cooking spray, or wipe with coconut oil on a paper towel. Make sure to get the bottom and the sides!
- Once your melted chocolate and coconut oil has cooled a bit, pour into the whipped egg mixture. Make sure to use a spatula to scrape out all of the chocolate.
- Slowly pour the dry mixture into the wet mixture. Use a hand mixer or spatula to blend together. (It will thicken up quickly.)
Baking
- Add the brownie batter into your greased skillet. Use the back of a spoon to spread it out evenly.
- Bake at 325 degrees for 10-12 minutes. It's important to not bake for too long! (Especially if you want them to be soft & fudgy.)
Serving
- Once the Brownie Skillet is done, remove it from the oven to cool for a few minutes.
- I believe it's best served warm! I like to top mine with an extra drizzle of melted chocolate, fresh whipped coconut or dairy-free ice cream. Enjoy!
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil and chocolate chips, make sure the mixture has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- When measuring the cassava flour, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butter knife to push the excess off.
Brownie Skillet Topping Ideas
Personally I like serving mine right out of the oven! They're super gooey and warm.. which is the perfect match for a cold scoop of (dairy-free) ice cream or fresh coconut whipped cream! You can also add slices of fresh strawberries, raspberries, bananas, or even a drizzle of chocolate. It's the perfect size for sharing with friends, family, or your significant other. Let me know your favorite toppings in the comments!
Frequently Asked Questions
Yes! You can certainly lower the sugar by swapping coconut sugar for Lakanto Golden Monkfruit. (My favorite sweetener substitute.) You can also swap the dark chocolate chips for 100% cacao chocolate chips, or a stevia sweetened brand. (I have yet to find a stevia/monkfruit sweetened brand without soy.) I always use 85% dark chocolate chips for my recipes so they're pretty low in sugar to begin with!
I have tested this recipe in a small glass baking dish, and it works great! Try using a smaller pan comparable to a 8 inch cast iron skillet. I baked for about 10 minutes, but it depends on the size of your baking dish.
I have not tested with a vegan substitute, but I've found that flax eggs work well in brownie recipes because they add a gooey consistency. You can definitely give it a try! I also have a regular Vegan Brownie Recipe!
How to store and reheat leftovers
If you have any leftovers, I would recommend putting a cover over the skillet. (Reusable or plastic.) They can be stored at room temperature for a couple days, but I recommend refrigerating them so they stay fresh for longer! (Especially if you scooped coconut whipped cream on top.) They will store well in the fridge for up to a week. To reheat, just pop the skillet back into the oven at 325 degrees for 3-5 minutes. You can also slice and reheat a single serving in the microwave.
Gluten-Free Brownie Skillet
Equipment
- Cast Iron Skillet
Ingredients
Wet Ingredients
- ½ Cup Dark Chocolate Chips
- 2 Eggs
- ⅓ Cup Coconut Sugar
- 2 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- ¼ Cup Cassava Flour
- 2 Tablespoons Cacao Powder
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Making the Brownie Batter
- Start by adding cassava flour, cacao powder, cinnamon, baking soda, and salt into a small mixing bowl. Use a whisk or fork to blend until fully combined.
- Next, add eggs, vanilla extract, and coconut sugar into a medium sized mixing bowl. Whip with a hand mixer for 2-3 minutes.
- Heat your chocolate chips with coconut oil until melted. You can warm it in the microwave, but make sure to stir every 20 seconds or so. (Set aside to cool down.)
- While that's cooling down you can prepare your skillet! Spray with non-stick cooking spray, or wipe with coconut oil on a paper towel. Make sure to get the bottom and the sides!
- Once your melted chocolate and coconut oil has cooled a bit, pour into the whipped egg mixture. Make sure to use a spatula to scrape out all of the chocolate.
- Slowly pour the dry mixture into the wet mixture. Use a hand mixer or spatula to blend together. (It will thicken up quickly.)
Baking
- Add the brownie batter into your greased skillet. Use the back of a spoon to spread it out evenly.
- Bake at 325 degrees for 10 minutes. It's important to not bake for too long! (Especially if you want them to be soft & fudgy.)
Serving
- Once the Brownie Skillet is done, remove it from the oven to cool for a few minutes.
- I believe it's best served warm! I like to top mine with an extra drizzle of melted chocolate, fresh whipped coconut or dairy-free ice cream. Enjoy!
Notes
Brownie Skillet Topping Ideas -
Personally I like serving mine right out of the oven! They're super gooey and warm.. which is the perfect match for a cold scoop of (dairy-free) ice cream or fresh coconut whipped cream! You can also add slices of fresh strawberries, raspberries, bananas, or even a drizzle of chocolate. It's the perfect size for sharing with friends, family, or your significant other. Let me know your favorite toppings in the comments!How to store and reheat leftovers
If you have any leftovers, I would recommend putting a cover over the skillet. (Reusable or plastic.) They can be stored at room temperature for a couple days, but I recommend refrigerating them so they stay fresh for longer! (Especially if you scooped coconut whipped cream on top.) They will store well in the fridge for up to a week. To reheat, just pop the skillet back into the oven at 325 degrees for 3-5 minutes. You can also slice and reheat a single serving in the microwave.Frequently Asked Questions
Can I make this recipe low sugar or keto-friendly? Yes! You can certainly lower the sugar by swapping coconut sugar for Lakanto Golden Monkfruit. (My favorite sweetener substitute.) You can also swap the dark chocolate chips for 100% cacao chocolate chips, or a stevia sweetened brand. (I have yet to find a stevia/monkfruit sweetened brand without soy.) I always use 85% dark chocolate chips for my recipes so they’re pretty low in sugar to begin with! What if I don't have a cast iron skillet? I have tested this recipe in a small glass baking dish, and it works great! Try using a smaller pan comparable to a 8 inch cast iron skillet. I baked for about 10 minutes, but it depends on the size of your baking dish. Can I make this recipe Vegan? I have not tested with a vegan substitute, but I’ve found that flax eggs work well in brownie recipes because they add a gooey consistency. You can definitely give it a try! I also have a regular Vegan Brownie Recipe!Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil and chocolate chips, make sure the mixture has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- When measuring the cassava flour, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butter knife to push the excess off.
Nutrition
After you make this Gluten-Free Brownie Skillet, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
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Can’t wait to try this recipe on Valentine’s Day! It looks amazing.
Thank you so much! Enjoy!
We absolutely loved this recipe! So fudgy!