Vegan Brownie Skillet
Vegan, Gluten-free, Dairy-free, Egg-free, Refined sugar-free option
Equipment
- Oven
- Mixing Bowl
- Mixing spoon
- Whisk
- Small bowl
- Skillet
- Spatula
Ingredients
For the brownie base
- 50 grams Almond Flour
- 25 grams Raw Cacao Powder
- 85 grams Nut Butter Recommended: peanut or almond
- 50 grams Brown Sugar Substitute: coconut sugar
- 1 Tsp Vanilla Extract
- 1 Tbsp Flax Meal Plus 2 Tbsp water
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 60 ml Plant-based milk I used coconut
- 1/4 Tsp Xanthan gum Optional, but helps binding
- 75 grams Chocolate chips/chunks
- 1 Tbsp Vegan butter For greasing
Optional: to serve
- 2 Scoops Vegan ice cream
- Chocolate sauce
Instructions
- Pre-heat oven to 170°C fan or 190°C conventional
- Mix the flax meal and water in a small bowl and leave for at least 5 minutes to thicken
- In a mixing bowl, mix the dry ingredients together (except the chocolate chips/chunks)
- Add in the vanilla extract and flax egg and mix until combined
- Add the plant-based milk and mix in until the mixture becomes smooth but thick
- Whisk the mixture to add in some air bubbles for a fluffier texture
- Take 3/4 of the chocolate chips and add into the bowl and fold in
- Grease a skillet with the butter, ensuring you coat the base and sides
- Pour the mixture into the skillet and even out with a spatula
- With the remaining chocolate chips, scatter evenly over the top of the brownie batter
- Pop into the oven and bake for 22-25 minutes (use a knife to check that it is baked enough that it isn't still raw inside - just fudgy)
- Remove from the oven and leave to cool for 5-10 minutes before adding your toppings
- Enjoy!
Notes
- Calories do not include optional toppings
- Recommended to eat on day of making