These aren’t your standard brownies. For starters they’re made in a cast-iron skillet which makes them in turn a brownie skillet. This made for easy, no-mess, light clean up baking aka something I rarely am able to accomplish 😂. Additionally, they’re gluten-free & have no added granulated sugar making them a smidge healthier than your standard brownie. In fact, they’re sweetened with honey & maple syrup allowing the more natural sugars to truly shine through. Last but not least, it doesn’t have that crispy outside brownies sometimes have. Instead this brownie recipe is super chewy & almost tastes like brownie cookie dough (aka my dream)! Truthfully I think they taste best with something on top, whether that’s CocoWhip for a healthier, lighter add-on or vanilla bean ice cream if you’re looking to truly indulge!
- 2 cups all-purpose gluten free flour
- 1 cup high quality cocoa powder
- 1½ tbsp baking powder
- pinch of sea salt
- ½ cup coconut oil
- ½ cup maple syrup
- 1 cup honey
- ½ cup water
- ½ cup hemp milk
- 1 tbsp pure vanilla extract
- toppings (optional):
- CocoWhip
- ice cream
- powdered sugar
- Preheat oven to 325F. In large mixing bowl combine all dry ingredients. In separate large mixing bowl combine all wet ingredients. Stir both together & pour batter into a lightly greased (I spread dime size amount of coconut oil along the bottom & sides) cast iron baking dish. Bake for 30-40 minutes or until toothpick comes out clean. Let brownies cool 10 minutes, cut, serve, top with CocoWhip or ice cream & enjoy!
coconut oil
two large mixing bowls
two mixing spoons
10¼ inch Le Creuset cast iron skillet
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