Gooey Flourless Brownie Skillet

Flourless brownie skillet topped with vanilla ice cream and a spoon scooping out the gooey center.

Gooey Flourless Brownie Skillet

This flourless brownie skillet bakes in a cast iron pan in 30 minutes, no flour, no eggs, and no mixer. Melted dark chocolate and almond butter give it crackly edges and a spoonable center. It happens to be gluten-free and vegan.

5 from 3 votes

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Prep Time 10

Cook Time 20

Total Time 30

Serving servings

Ingredients

¼ cup coconut oil, measured in solid form
⅓ cup dairy-free 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 and prep: Preheat your oven to 350°F and generously grease an 8" or 9" cast iron skillet. There is no flour in this batter, so it wants to stick.
Melt the chocolate: In a microwave-safe bowl, melt the coconut oil and dark chocolate in 15 to 20 second intervals, stirring between each, until smooth. Let it cool for about 5 minutes.
Mix the dry ingredients: In a separate bowl, whisk together the cocoa powder, cornstarch (or tapioca flour), baking soda, and salt. Set aside.
Combine the 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, then fold in the chocolate chips. The batter will be thick and fudgy, so do not overmix.
Bake: Transfer the batter to your greased skillet and spread it into an even layer. Sprinkle extra chocolate chips on top if you'd like. Bake for 20 to 25 minutes, until a crackly crust forms but the center stays gooey.
Cool and 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

No cast iron skillet? An 8x8 baking dish or a Pyrex pie dish works with the same temperature and bake time. The edges come out softer.

Coconut sugar: Substitutes 1:1 with light brown sugar.

Cornstarch: Tapioca flour or arrowroot powder work the same way here.

Almond butter: Peanut butter or cashew butter both work. For nut-free, use tahini or sun butter.

Grease the skillet well. There is no flour in this batter, so it sticks more than a regular brownie would.

Doneness: Pull it when the top is crackly, and the center still looks soft. It keeps cooking in the hot skillet for a few minutes after it comes out.

Nutrition

Course Dessert

Cuisine American

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