I think I live in a perpetual state of craving dessert. Oh I’ve heard the “if you eat a proper meal you won’t even crave dessert!” or the “I just really don’t have any room for dessert” or the even more blasphemous “eh..I don’t really have a sweet tooth!” UM WHAT KIND OF PERSON ARE YOU. Just kidding. I like people who like salty food too.
Anyhow, I created this frosted brownie skillet one day when I a) really wanted to use my oven safe skillet, and b) was obviously craving chocolate. I hope you enjoy it as much as I do! And yes, you can eat the frosting straight up too. I do it all the time.
And just one more photo. For good measure.
Frosted Brownie Skillet (Gluten-Free, Refined Sugar-Free)
- 1/4 cup nut butter I like cashew or creamy almond
- 1/4 cup + 2 TBSP blanched almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted and cooled
- 1 egg
- 3 TBSP almond milk
- 1/2 cup chocolate chips
- 2 tbsp almond butter
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 2 tbsp cocoa powder
In a medium bowl mix together beaten egg, nut butter, maple syrup, almond milk, and melted and cooled coconut oil until it resembles a caramel. In a separate bowl mix baking soda with almond flour, then add that flour and baking soda to your wet ingredients. Incrementally add in cocoa powder and mix each time you add (I did a couple tablespoons at a time). Fold in chocolate chips. Bake in an oven-safe skillet for 20 minutes on 350 degrees or until knife inserted comes out clean.
For the frosting, mix together the ingredients together and spread when the brownie is cool.
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