This Vegan Brownie Skillet is also refined sugar free, gluten free, paleo, easy to make, and absolutely delicious! It’s soft, rich, and fudgy!
Course Dessert
Cuisine American
Keyword brownie, paleo, vegan
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Calories 350kcal
Author Camila Hurst
Ingredients
1cupnut butteralmond, peanut butter, etc
1/3cupnut milk
1/3cupaquafabaor 2 flax eggs, or 2 medium eggs if not vegan
1tspvanilla
1/2cupcoconut sugaror any other sugar
1/4cupcocoa powder
1/4tspbaking powder
1/4tspbaking soda
1/4tspsalt
3/4cupchocolate chipsdivided
Instructions
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.
Storage
Store in the fridge for up to 2 days.
Notes
*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.