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
Serving: 0.5skillet | Calories: 608kcal | Carbohydrates: 78g | Protein: 6g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 4g | Sodium: 530mg | Potassium: 211mg | Fiber: 7g | Sugar: 53g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 5mg