Vegan Skillet Brownie (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ cup coconut oil, solid
02 -
⅓ cup dark chocolate chips or chopped chocolate bar
03 -
⅓ cup coconut sugar
04 -
⅓ cup natural creamy almond butter (almonds + salt only)
05 -
2 teaspoons vanilla extract
06 -
½ cup unsweetened applesauce, room temperature
→ Dry Ingredients
07 -
½ cup cocoa powder, spooned and leveled
08 -
2 tablespoons cornstarch or tapioca flour
09 -
½ teaspoon baking soda
10 -
¼ teaspoon salt
→ Topping
11 -
¼ cup chocolate chips, plus extra for topping
# Instructions:
01 -
Preheat oven to 350°F and lightly grease an 8 or 9-inch cast iron skillet.
02 -
In a microwave-safe bowl, melt coconut oil and dark chocolate in 15-20 second intervals, stirring between each, until smooth. Let cool for about 5 minutes.
03 -
In a separate bowl, whisk together cocoa powder, cornstarch (or tapioca flour), baking soda, and salt. Set aside.
04 -
Once chocolate mixture has cooled, whisk in coconut sugar and almond butter until smooth. Then mix in applesauce and vanilla extract.
05 -
Pour chocolate mixture into dry ingredients. Gently mix with a spatula or spoon until combined - batter will be thick and fudgy. Do not overmix.
06 -
Transfer batter to greased skillet, sprinkle extra chocolate chips on top if desired. Bake for 20-25 minutes until a crackly crust forms but center remains gooey.
# Notes:
01 -
Can be baked in an 8x8-inch baking pan instead of skillet
02 -
Brown sugar can be substituted for coconut sugar
03 -
Best served warm with ice cream or nut butter