This rich and fudgy flourless brownie skillet is made with simple ingredients and is naturally gluten-free and vegan! It has a gooey center and crunchy edges. The perfect healthier dessert!
I first published this flourless brownie skillet in October 2021. I'm updating the pictures and adding more step-by-step photos and baking tips to make it even easier for you to make!
Words can't describe how delicious this flourless brownie skillet is—we're obsessed over here! It's rich, fudgy, and insanely gooey. Just like my classic flourless brownies but gooier. The mix of melted dark chocolate, almond butter, and applesauce gives it a deep chocolate flavor with the dreamiest melt-in-your-mouth texture.
The simple ingredients make it even better. Coconut oil keeps it soft, cocoa powder adds richness, and chocolate chips melt right into the batter for extra gooey goodness. Plus, it's naturally gluten-free, dairy-free, and vegan!
The best part? It's so easy to make. Just melt, mix, and bake—no mixer needed. In under 30 minutes, you'll have a warm, chocolatey dessert that's perfect for digging into with a spoon!
Why you'll love this recipe:
- Super Easy – Ready in 25 minutes without complicated steps!
- No Flour– This brownie skillet is gluten-free and flourless.
- Gooey & Delicious – Crisp on the outside, melt-in-your-mouth in the center.
- Healthier Ingredients – Made with applesauce, almond butter, and coconut sugar.
The ingredients
This gooey brownie skillet is made without flour and with better-for-you ingredients! Here's what you'll need:
- Coconut oil – Keeps the brownies moist and rich. Use refined for no coconut taste.
- Dark chocolate – Melts into the batter for extra fudginess.
- Coconut sugar – A natural sweetener that adds deep caramel-like flavor.
- Almond butter – Helps bind everything together and adds a gooey texture.
- Vanilla extract – For the best taste!
- Applesauce – A secret ingredient for moisture without extra oil.
- Cocoa powder – The key to that rich, chocolatey taste.
- Cornstarch or tapioca flour – Helps thicken and bind since there's no flour.
- Baking soda – Gives the brownies a little lift.
- Salt – Balances the sweetness and brings out the chocolate flavor.
How to make a brownie skillet without eggs
Microwave coconut oil and dark chocolate in short intervals until smooth. Let cool for 5 minutes.
Whisk together cocoa powder, cornstarch (or tapioca flour), baking soda, and salt.
Stir the melted chocolate with coconut sugar, almond butter, applesauce, and vanilla. Add the dry ingredients and mix gently.
Pour into a greased skillet, top with chocolate chips, and bake at 350°F for 20-25 minutes until the top is set and the center is gooey.
Enjoy your flourless brownie skillet warm with a scoop of vanilla ice cream!
Top Tips
- Let the chocolate cool – If it's too hot, it can affect the texture of the batter. Give it at least 5 minutes.
- Don't overmix – Stir just until combined to keep the brownies soft and fudgy.
- Check for doneness – The edges should be set, but the center should still be gooey for that perfect skillet brownie texture!
Substitutions & Variations
- Swap the almond butter – Use peanut butter or cashew butter for a different flavor.
- Swap the coconut sugar – Use light brown sugar instead.
- Swap the cornstarch – Swap cornstarch with tapioca flour or arrowroot powder.
- Swap the coconut oil – Use melted butter or vegan butter.
- Toppings – Add a swirl of caramel or peanut butter.
Equipment
- Microwave-safe bowl
- Mixing bowls
- Whisk
- Spatula or spoon
- 8" or 9" cast iron skillet (or Pyrex pie dish)
- Oven
Storage
Leftover brownie skillets can be stored in the fridge for up to one week. For longer storage, wrap them tightly and freeze them for up to three months. Reheat them in the microwave or oven.
Frequently Asked Questions
This flourless brownie skillet is extra gooey because it's designed to be rich and fudgy, with a slightly underbaked center. The combination of almond butter, applesauce, and coconut oil creates moisture, while the baking time ensures the edges set while keeping the middle soft. It's meant to be enjoyed straight from the skillet for that perfect gooey texture!
The edges should be set with a slightly gooey center. If you insert a toothpick, it should come out mostly clean with just a few crumbs.
The best way to keep brownies from sticking to the pan is to grease the skillet or pan with a thin layer of coconut oil or butter, then line the bottom with parchment paper. This ensures easy removal and keeps the brownies intact.
Eggless brownies last about 1 week in the fridge when stored in an airtight container. If frozen, they can last up to 3 months. Just reheat in the microwave or oven for the best texture!
More dessert recipes!
Looking for other recipes like this? Try these:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Gooey Flourless Brownie Skillet
Ingredients
- ¼ cup coconut oil, (solid
- ⅓ cup dark chocolate chips or chopped chocolate bar
- ⅓ cup coconut sugar
- ⅓ cup natural creamy almond butter, (almonds + salt as only ingredients)
- 2 teaspoon vanilla extract
- ½ cup unsweetened applesauce, room temperature
- ½ cup cocoa powder, spooned and leveled
- 2 tablespoon cornstarch or tapioca flour, (helps bind the batter)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup chocolate chips, plus extra for topping
Instructions
- Preheat & Prep: Preheat your oven to 350°F and lightly grease an 8” or 9” cast iron skillet.
- Melt the Chocolate: In a microwave-safe bowl, melt the coconut oil and dark chocolate in 15-20 second intervals, stirring between each, until smooth. Let it cool for about 5 minutes.
- Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, cornstarch (or tapioca flour), baking soda, and salt. Set aside.
- Combine Wet Ingredients: Once the chocolate mixture has cooled, whisk in the coconut sugar and almond butter until smooth. Then mix in the applesauce and vanilla extract.
- Make the Batter: Pour the chocolate mixture into the bowl of dry ingredients. Use a spatula or spoon to gently mix. The batter will be thick and fudgy—don’t overmix!
- Bake: Transfer the batter to your greased skillet, then sprinkle extra chocolate chips on top if you’d like. Bake for 20-25 minutes, until a crackly crust forms, but the center stays gooey.
- Cool & Enjoy: Let the brownie skillet cool slightly before digging in. Serve warm with a scoop of ice cream or a drizzle of nut butter!
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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Saskia Chermayeff says
SOOOO GOEY YUM
Max says
Best brownie ever. It is really gooey and does not taste healthy. Really shocked that there is not any flour in this.