Gluten Free Brownie Skillet
I've always made my brownies from scratch ... I've never been a fan of brownie mixes. And I'm super particular about how I like my brownies, which I'm sure is not surprising to anyone. First thing, no nuts. EVER. And I like them super fudgey, so I always stick to the shorter baking times because dry brownies are dead to me. No thank you. And you can have alllll the corner pieces -- I want the center ones. You can bake these in a cast iron skillet or regular baking pan, either will work just fine. Just keep in mind if you go with the skillet that the brownies will continue to cook for a few minutes after removing from the oven, so figure that into your baking time. But personally I think there's nothing better than putting a giant brownie skillet with decadent toppings right in the center of the table for everyone to dig into. Maybe add some vanilla ice cream. Who needs plates??? *If you do choose the baking pan, make sure to really grease that pan and cool completely before removing and cutting. Keep in mind, these are not what I would call "healthy" whatsoever. But they definitely fall into the "cleaner" category of desserts, so let's just feel better about that. Hey, sometimes you need some decadent brownies for a special occasion and I'm happy to oblige!
- 1/2 cup of butter one stick
- 1 cup of sugar I use raw sugar
- 1 dash of vanilla
- 2 eggs
- 1/2 cup of gluten free flour I use Bob's Red Mill Gluten Free 1:1 Baking Flour
- 1/3 cup of organic unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- Toppings of choice I used melted dark chocolate and chopped peppermint bark
Preheat oven to 350 degrees.
Grease cast iron skillet or 9x9 inch pan (I always use melted coconut oil!)
Melt butter in saucepan or in microwave.
Mix melted butter with sugar and vanilla, then beat in eggs.
Add in dry ingredients and mix until fairly smooth.
Pour batter into prepared pan and bake for 20-25 minutes.
Let cool and then add toppings.
Eat your heart out!