Can I just say this Vegan Gluten-Free Skillet Brownie has officially blown my mind?! It’s the best of all worlds because it’s mini, perfect for one (or two), and uncontrollably fudgy and gooey. Did I mention it also happens to be refined sugar-free, eggless, & dairy-free? This is truly the perfect easy dessert for those times you just want a brownie you can eat right out of the pan!
I made my first skillet cookie a few months ago (my Vegan Gingerbread Cookie Skillet) and it was SO good that I knew it was time to bring a brownie friend to the party. All you need is one 5-inch mini skillet, a mixing bowl, a whisk, and a spoon to enjoy this recipe.
Not only is this brownie gluten-free & vegan but it can also be whipped up in one-bowl. The best part? It’s one of those desserts where there is absolutely no shame in eating it right out of the pan. That is what skillet brownies are meant for-right?!
I tested this recipe several times to get the perfect ooey gooey consistency. If you want to know what this tastes like it’s honestly a mix between a chocolate lava cake and a fudgy brownie- so definitely expect a gooey center and crackly brownie edges. YUM!!
Ingredients & Substitution Ideas
Since this recipe calls for some specific ingredients, I’m jumping into them here. Also, I’ll be offering as a few substitutions as I know it may be hard to have all of these ingredients on hand right now!
First, let’s talk about gluten-free flour.
This was my first time baking with a 1:1 Gluten-Free flour mix and I was BLOWN away by the results. I originally tested this recipe with all-purpose flour and it was amazing, so I subbed in Bob’s Red Mill Gluten Free 1:1 Baking Flour Tbsp for Tbsp in this recipe and got the exact same results (*please note, gram measurement does vary by flour type and GF flour tends to weigh slightly more). The texture is a teeny bit different between gluten-free and a flour filled brownie, but it is barely noticeable.
I’ve only tested this recipe with Bob’s Red Mill GF flour, so it is the flour I recommend for this recipe. I don’t recommend subbing in other GF flours like cassava, almond, oat, etc unless it is a 1:1 baking mix from another brand.
I recently received some Maple sugar and knew I had to try it in this recipe. It keeps this brownie refined sugar-free, while still making it sweet and delicious. If you can’t find maple sugar, coconut sugar or a mix of white/brown sugar also works 1:1 in this recipe. I do not recommend maple syrup or liquid sweeteners in this recipe as it will alter the texture and baking results.
I used Oat milk, however, any milk variety works for dairy-free brownies.
I personally prefer Earth Balance or Miyokos for the best flavor!
This acts as the brownie egg replacement when mixed with the non-dairy milk and helps to bind these egg free brownies together. If you don’t have ground flax, chia seeds also work 1:1. I personally haven’t tried this recipe with any store-bought “egg-replacer” but the flax- and oat milk in the recipe basically make 1/2 of a flax egg or 1/2 egg if you are looking to substitute.
For this recipe I used Zint Cacao powder. However, use whatever cocoa powder you think is best. Just make sure it’s unsweetened as some cocoa powders can have sugar added in and that will make this brownie skillet too sweet. Also, I really recommend sifting your cocoa powder before adding it to remove any large chunks. I know it’s a tiny bit of extra work, but I promise it pays off texture-wise.
Let’s be honest, the best brownie recipes are made with chocolate chips. Agree?! I used Lily’s dark chocolate chips for this recipe as they are naturally sweetened with stevia and SO good. I also used them in my favorite Mini No-Bake Chocolate Tarts recipe. However, use whatever vegan chocolate you prefer.
Salt & Baking Powder
Not too much to say on these ingredients, except don’t skip them!
How to make a vegan skillet brownie
Once you’ve assembled all your ingredients, this one bowl brownie recipe couldn’t be easier!
The first step is to melt the vegan butter and then whisk in the maple sugar. It’s super important to use melted butter for brownies and mix in the sugar before adding other ingredients so it can dissolve. Unlike cookie recipes where we whip the butter and sugar together for volume, we want these dairy-free brownies to be super dense and fudgy. This texture can only be accomplished with melted butter.
Once the butter and sugar are mixed, add in the remainder of the ingredients (except the chocolate chips) and mix until a thick brownie batter forms. Then, gently fold the chocolate chips into the batter.
Pour the brownie batter into the 5-inch mini skillet and bake at 350F for 20-22 minutes. It’s okay if the middle is slightly undercooked when you remove the skillet brownie from the oven as it will continue cooking out of the oven.
Then,top with ice cream, some extra vegan chocolate sauce, and dig in! All you need is a spoon to enjoy this delicious treat.
P.S- if you do have any leftovers, just cover the cooled brownie skillet with plastic wrap and store directly in the fridge for 2-3 days. For whatever reason, I actually really enjoy this fudgy brownie cold, but if you do want to reheat any leftovers just pop the skillet back in the oven at 200F until warmed. Just don’t reheat in the microwave- skillets aren’t microwave safe!
Also, if you are looking to double this recipe, you can bake it in two 5-inch skillets or one large 9-inch skillet.
I truly hope you all love this small-batch, vegan, & gluten-free skillet brownie. It’s a decadent treat for two (or one!) and is truly one of my go-to gluten-free and guilt-free dessert recipe. Enjoy!
Looking for more vegan & gluten-free dessert recipes? Check out these SGTO favorites!
- 1/4 cup vegan butter, melted (56 grams)
- 1/3 cup maple sugar (75 grams- can be subbed 1:1 for coconut sugar)
- 2 Tbsp oat milk (36 grams)
- 1/2 tbsp ground flax (4 grams)
- 1 tsp vanilla extract (4 grams)
- 6 Tbsp 1:1 Gluten-Free flour mix( 53 grams, can be subbed 1:1 for all-purpose flour but it will change to 46 grams)
- 2 Tbsp cocoa powder (15 grams)
- 1/4 tsp baking powder (1 gram)
- 1/4 tsp salt (1 gram)
- 2-3 Tbsp chocolate chips
- Preheat the oven to 350F and lightly grease a mini cast iron skillet.
- Begin by melting the vegan butter. Then place it into a mixing bowl and whisk in the maple sugar to dissolve. Next, add in the oat milk, ground flax, and vanilla and whisk together.
- Add the sifted dry ingredients to the mixing bowl including the gluten-free flour, cocoa powder, baking powder, and salt. Whisk together until a thick brownie batter forms. Then, add in the chocolate chips and gently fold into the batter.
- Add the brownie batter to the cast iron skillet and use a spatula to smooth. Then, add to the oven and bake for 20-22 minutes until cooked on the outside and slightly undercooked from the center. Remove from the oven and let cool for 5 minutes to allow the middle to set. Then, eat right out of the skillet. Enjoy!
- To store as leftovers, wrap the cooled skillet in plastic wrap and store in the fridge. Enjoy cold or pop back into the oven at 200F until warmed. Please do not heat the skillet in the microwave.
- Please read blog post for additional substitution ideas and suggestions if you are missing any ingredients
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 573Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 61mgSodium: 542mgCarbohydrates: 66gFiber: 4gSugar: 40gProtein: 5g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.