Vegan Brownie

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.

Vegan skillet brownie

And the best news is, this recipe is super versatile, which means you can adapt it infinitely, to cater to your preferences.

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vegan brownie topped with ice cream

Nut Butter

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.

Vegan Skillet Brownie topped with chopped chocolate and chocolate chips


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.

Vegan Skillet Brownie topped with ice cream

Coconut sugar

I am using coconut sugar, but feel free to use any other type of granulated sweetener, such as white sugar, brown sugar, etc.

Vegan Brownie recipe

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.

Vegan Brownie batter

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.

Vegan Brownie

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.

vegan brownie topped with ice cream

Here are some more recipes you might enjoy:

vegan brownie topped with ice cream

If you make this recipe, make sure to tag me on instagram. Thank you so much for reading my blog!

Top view of Vegan Skillet Brownie topped with chopped chocolate and chocolate chips

Vegan Brownie

Camila Hurst
This Vegan Brownie Skillet is also refined sugar free, gluten free, paleo, easy to make, and absolutely delicious! It’s soft, rich, and fudgy!
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 350 kcal


  • 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.


*Feel free to use any nut butter you’d like. I’ve made this with almond butter, and with peanut butter.
*I have used almond milk, but any dairy-free milk will work.
*Also you can use whatever kind of sugar you’d like. I’ve used coconut sugar, feel free to use granulated, or brown sugar for non-paleo version.
*To make this brownie without aquafaba, you can sub for 2 flax eggs, or 2 medium eggs. The eggs should equal 1/3 cup in volume.
Keyword brownie, paleo, vegan

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  1. 5 stars
    This may be one of the best desserts we have ever tasted! We devoured it! So chocolatey, and the white chocolate chips really added another layer of flavor.

  2. Hey! Can you please guide me about how to make 2 flax eggs? And whats your cup measurements ? 200ml or 240ml or 250ml?

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