Vegan Brownie Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
⅓ cup smooth almond butter made from just almonds and salt
02 -
¼ cup solid coconut oil
03 -
½ cup applesauce with no added sugar, at room temperature
04 -
2 teaspoons vanilla extract
05 -
⅓ cup coconut sugar
06 -
⅓ cup dark chocolate chips or chunks from a broken chocolate bar
→ Dry Ingredients
07 -
¼ teaspoon table salt
08 -
½ teaspoon baking soda
09 -
2 tablespoons tapioca starch or cornstarch
10 -
½ cup unsweetened cocoa powder, carefully measured
→ Topping
11 -
¼ cup chocolate chips, save extra for sprinkling on top
# Instructions:
01 -
Get your oven warmed up to 350°F and grease up an 8 or 9-inch skillet. A light coating will do!
02 -
Use a microwave-safe bowl to heat the dark chocolate and coconut oil in short bursts of 15-20 seconds. Stir well every time until silky smooth. Cool it down for 5 minutes before moving on.
03 -
Take a clean mixing bowl and whisk the cocoa powder, cornstarch (or tapioca starch), baking soda, and salt together. Keep it handy for later.
04 -
Once your chocolate mix has cooled off a bit, stir in the coconut sugar and almond butter until it’s super smooth. Add the applesauce and vanilla next, and mix again.
05 -
Fold the chocolate mixture carefully into the dry ingredients. Stir gently with a spoon or spatula just until it comes together—it’ll be a thick, fudgy batter. Don’t overdo it.
06 -
Pour the batter into the prepped skillet and sprinkle some of those extra chocolate chips for a fun topping if you’d like! Bake for 20-25 minutes, just until you get a nice crusty look on top while keeping the middle gooey.
# Notes:
01 -
You can swap the skillet with an 8x8-inch baking pan if needed
02 -
Replace coconut sugar with brown sugar if desired
03 -
This dessert tastes amazing when warm, especially paired with ice cream or a drizzle of nut butter