One-Pan Flourless Brownie (Print-Friendly Version)
A gooey skillet brownie that's flour-free, naturally vegan, and gluten-free. Perfectly chewy edges and a soft middle.
# Ingredients:
→ Main Items
01 -
½ cup unsweetened applesauce, at room temperature
02 -
2 teaspoons vanilla extract
03 -
⅓ cup natural almond butter (just almonds and salt)
04 -
⅓ cup coconut sugar
05 -
⅓ cup chopped dark chocolate or chocolate chips
06 -
¼ cup solid coconut oil
→ Dry Mixture
07 -
¼ teaspoon salt
08 -
½ teaspoon baking soda
09 -
2 tablespoons cornstarch or tapioca powder
10 -
½ cup cocoa powder, gently spooned and leveled
→ Extra Bits
11 -
¼ cup chocolate chips, plus extras for sprinkling on top
# Steps:
01 -
Set your oven to 350°F and grease a cast iron skillet (8 or 9 inches) lightly.
02 -
Pop coconut oil and chocolate into a microwaveable bowl. Heat in 15-20 second bursts, stirring between each, until smooth. Give it about 5 minutes to cool off.
03 -
In another bowl, whisk together the cocoa, salt, baking soda, and cornstarch (or tapioca). Set it aside for now.
04 -
Once the melted chocolate mix isn’t too hot anymore, whisk in the coconut sugar and almond butter until smooth. Add applesauce and vanilla and mix well.
05 -
Combine the chocolate and dry mixtures. Gently fold everything using a spoon or spatula. Don’t worry, it’ll be thick and fudgy! But make sure not to overdo the mixing.
06 -
Scoop the batter into the greased skillet, and toss some extra chocolate chips on top if you’d like. Bake for 20-25 minutes, or until the top cracks but the middle stays nice and gooey.
# Notes:
01 -
Can use an 8x8-inch square pan instead of a skillet.
02 -
Swap out coconut sugar for brown sugar, if preferred.
03 -
Best enjoyed warm with things like ice cream or nut butter.