Hello friends, today let’s make a very easy recipe for this Vegan Brownie, baked in a skillet. These vegan brownies are also paleo, which means they are refined sugar free and gluten free.
And the best news is, this recipe is super versatile, which means you can adapt it infinitely, to cater to your preferences.
For example, when it comes to the nut butter, feel free to add any butters you’d like. I’ve made this recipe both with peanut and almond butter, and I am sure it would work fine with cashew, or even sun butter.
Use your favorite milk to make this Vegan Brownie recipe. I’ve used almond because that’s what I always have at home. You can use any dairy-free milk you love. And yes, even regular dairy milk would also work.
The recipe calls for 1/3 cup of aquafaba, but you can substitute for 2 flax eggs: mix two tablespoons of flax meal with 4 tablespoons of warm water, and let it thicken for a few minutes.
And you can also use regular egg if you wish. For this recipe, you’ll need about 2 medium eggs, or an amount that equals to 1/3 cup.
I am using coconut sugar, but feel free to use any other type of granulated sweetener, such as white sugar, brown sugar, etc.
The method is the easiest thing in the world! Simply mix the ingredients together. It helps to melt the nut butter lightly in the microwave, so it incorporates easily with the other ingredients.
And it also helps to add all the liquid ingredients first, to then incorporate the dry ingredients. However, even if you just put all the ingredients in a bowl and mix them together, it should work fine.
After mixing the ingredients, spread them on the bottom of a greased 8″ skillet or pan, and bake.
Baking time should be about 40 minutes. Start checking at around 30 minutes.
To know when the brownie is baked, you should touch the top of the brownies, and it should feel “set”. If it feels like the batter in the center is liquidy, the brownie needs to bake longer.
And when I posted these brownies on my instagram stories, when I was testing the recipe, I had a lot of questions about the skillet I am using. Click the image below to see the pan on Amazon.
Here are some more recipes you might enjoy:
- Vegan Brigadeiros (chocolate truffles)
- Peanut Butter Vegan Bars
- Vegan Ginger Cookies
- Banana Caramel Cashew Cake
- Raspberry Vegan Bars with Brownie Bottom
- Vegan Hazelnut Brownies
- Vegan Brownie Chocolate Chip Cheesecake
- Vegan Peanut Butter Tarts
- Vegan Almond Butter Bars
- Vegan Cookie Dough Bars
- Vegan Caramel Brownies
- Vegan Cookie Sandwiches
If you make this recipe, make sure to tag me on instagram. Thank you so much for reading my blog!
- 1 cup nut butter almond, peanut butter, etc
- 1/3 cup nut milk
- 1/3 cup aquafaba or 2 flax eggs, or 2 medium eggs if not vegan
- 1 tsp vanilla
- 1/2 cup coconut sugar or any other sugar
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips divided
- Pre-heat the oven to 350ºF, grease an 8” skillet or cake pan.
- Place the nut butter in a large bowl. Melt it in the microwave for about 30 seconds.
- Add the milk, aquafaba, vanilla to the butter, and whisk.
- Add the coconut sugar, cocoa powder, baking powder, baking soda, and salt to the batter. Mix until incorporated.
- Add 1/2 cup of chocolate chips to the batter.
- Stir with a spatula.
- Spread the batter on the bottom of the prepared pan.
- Bake in the oven for about 40 minutes, until the top is set. Start checking at around 30 min. Touch the top lightly with your finger, and if it feels too soft, like the batter under it is still liquid, keep on baking and checking at 5 minute intervals.
- Remove from the oven and spread the remaining 1/4 cup chocolate chips on top of the brownies.
- Let it cool for at least 15 minutes.
- Serve with ice cream, or let it cool down completely and cut into pieces.
- Store in the fridge for up to 2 days.