Fudgy Gluten-Free Dark Chocolate Chip Skillet Browniesgo to recipe
With a perfect crinkle top and gooey and fudgy center, these decadent gluten-free dark chocolate chip skillet brownies are loaded with rich, chocolate goodness and easily prepared with ingredients you will feel good about. And with one easy swap, these brownies can be made dairy-free as well. Dairy-free or not, it will be one of your favorite chocolate dessert recipes of the year!
Let’s take a closer look at these brownies, if you haven’t already. I can’t stop staring…and eating. I basically ate the entire thing myself.
Ok let’s look. These decadent skillet brownies are made with ingredients like grass-fed butter, cacao powder, (in case you want to know more about cacao powder, check out my creamy vegan chocolate freezer fudge recipe or no bake chocolate almond butter marble bars recipes, where I explain why it’s more nutrient-dense than unsweetened cocoa powder), almond meal and coconut sugar. Technically, you can eat the entire dish and not feel toooooo bad, right? At least these ingredients are way better contenders than refined sugars, refined oils, and artificial ingredients packed into grocery store isle brownies 😣
Go all out like I did and add a nice, large scoop of vanilla ice cream on top.
One thing to keep in mind in order to get that perfectly thin crinkled chocolate top and gooey rich chocolate center – there’s a trick. You gotta beat those eggs!! Step number two says to beat the eggs and coconut sugar on high speed for 3-5 minutes, which is super important. Set a timer, it’s really worth the extra few minutes.
- Preheat the oven to 350F. Coat an 8” cast iron skillet with butter or coconut oil and set aside.
- In a small saucepan, heat butter, ½ cup chocolate chips, and cacao powder, stirring occasionally, until melted and smooth.
- In a large mixing bowl, beat eggs and coconut sugar on high speed about 3-5 minutes, or until mixture is light in color.
- Add melted chocolate mixture slowly, in small amounts at a time, into the bowl of egg mixture while beating on high speed, until all of chocolate mixture is combined with egg mixture.
- In a separate bowl, stir together almond meal flour, coconut sugar, arrowroot powder, and salt. Using a spatula, gently fold in dry ingredients into the bowl of wet ingredients, taking care not to overmix. Incorporate just until ingredients are well combined.
- Pour brownie batter into prepared skillet and top with remainder of chocolate chips.
- Bake in the oven for 16-20 minutes, or until sides begin to pull apart from the skillet and center doesn’t jiggle when skillet is gently moved.
- Remove from oven and let cool for 20 minutes.
- Enjoy by itself or topped with your favorite vanilla ice cream or homemade whipping cream.
- Dairy-Free option: simple replace grass-fed butter with your favorite vegan butter or butter replacement.
- Vegan option: make the dairy-free change stated above and replace the eggs with your favorite egg replacement. This change will, however, possibly eliminate the paper-thin, crinkled topping. That shiny and crinkled top comes from vigorously whisking (or beating) the egg whites, which incorporates tiny air bubbles into the batter, which helps raise the sugar to the top of the brownies during the baking process.
- Choose chocolate chips or a chocolate bar made with unrefined ingredients, like these chocolate bars that my kids and I love!