Gluten-Free Skillet Brownie - Easy, Quick, No Refined Sugar
This is the kind of dessert I reach for when I want something simple, chocolatey, and meant to be shared straight from the skillet. No layers, no frosting, no fuss. Just a warm cocoa brownie baked in my favorite 20 cm cast-iron pan, topped with fresh raspberries, then everyone digs in with a spoon.
Ingredients
- 1/4 cup (60g) butter
- 1/4 cup (90g) honey or maple syrup
- 1/3 cup 40g) unsweetened cocoa powder
- 1/2 tsp (1g) instant coffee powder
- 1 tsp (5g) vanilla extract
- 1/2 tsp (2g) fine salt
- 2 large eggs , room temperature
- 1/2 cup (50g) almond flour
- 1/4 cup (30g) chocolate chips , optional
For serving
- fresh raspberies
- Greek yogurt
- Honey
Instructions
- Preheat the oven to 340°F (170°C).
- Place the butter in an 8-inch (20cm) cast-iron skillet and melt over low heat.
- Once almost melted, add honey.
- Mix to combine.
- Add cocoa powder right into the warm melted mixture.
- Stir with a whisk until everything is evenly combined and glossy.
- Let the mixture cool for 1–2 minutes.
- Stir in the salt, vanilla extract and instant coffee powder if used.
- Crack the eggs into the skillet one at a time.
- Stir well after each addition.
- Sprinkle the almond flour into the skillet and fold gently until just combined, don’t overmix.
- Smooth the top with your spatula and top with chocolate chips. Place the skillet in the preheated oven.
- Bake for 15–17 minutes, the edges should be set and the center soft but not wet.
- Remove the skillet from the oven and let it rest for 5-10 minutes.
- Top with Greek yogurt, a drizzle of honey and fresh raspberries and dig in right from the skillet.
Video
Nutrition
Serving: 1 serving out of 4Calories: 327kcalCarbohydrates: 24.55gProtein: 6.46gFat: 23.67gSaturated Fat: 10.62gTrans Fat: 0.509gCholesterol: 126mgSodium: 330mgPotassium: 191mgFiber: 2.2gSugar: 20.94gVitamin A: 514IUVitamin C: 0.1mgCalcium: 58mgIron: 1.49mg