Personal Brownie Skillet
Personal Brownie Skillet
I think my 5 inch cast iron skillet is one of my favorite purchases to date (thanks, Homegoods!) It’s perfect for making small batch desserts that I can split up into a couple of servings, because I usually don’t need to make huge batches when I’m just cooking for myself. I was craving brownies a few days ago and decided to create my own skillet recipe using some ingredients I had on hand, and I think it turned out pretty killer!
I wanted to make this recipe almond flour based, because I love all the health benefits almonds offer (like healthy fats, fiber, protein, vitamin E and magnesium). But sometimes baking with alternative flours, like almond flour and coconut flour, can yield dry, gritty baked goods. I wanted to ensure that wouldn’t be the case in this recipe, because I think brownies should be gooey and fudgy- the exact opposite of dry! So what I created is an almond flour based skillet brownie that’s super fudgy, the center is molten when baked for 20 minutes but you can keep it in for a bit longer if you prefer a lighter texture. If you guys make this be sure to let me know, I love seeing your creations! Here’s what you’ll need:
1/4 cup almond butter
2T melted coconut oil
2T Lakanto monkfruit sweetened maple syrup (or regular maple syrup)
3T golden Lakanto sweetener (could also sub coconut sugar, regular sugar, or your favorite granulated sweetener)
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 cup almond flour
Pinch of sea salt
1/4 cup chocolate chips (I used Lily’s brand, which are sweetened with stevia)
Start by preheating your oven to 350 degrees. In a large mixing bowl, add the almond butter, coconut oil, maple syrup, and granulated sweetener. Stir until well combined. Then add the cocoa powder and stir. Next, add the baking soda, egg, and vanilla and stir until smooth. Finally, add in the almond flour and salt, stir, then fold in the chocolate chips.
Make sure your skillet is lightly oiled (I used a little bit of coconut oil) then pour in the batter and bake for 20 minutes, checking at 15 minutes because oven temperatures may vary slightly. You can bake for a few minutes longer to make the center a little more “set”- baking for 20 minutes will yield a gooey, molten center.
You can also easily double this recipe and make it in a larger skillet, loaf pan, or 8x8 baking dish!
Hope you guys enjoy, and let me know if you make this!