This mini skillet brownie is easy to make and the perfect delicious chocolate dessert for two. Perfect for date night , Valentine’s Day or just because!

Brownies are notorious for being difficult to get just right. But we promise you...These are ridiculously good. Dense, nutty, with a crispy crust. No one will ever guess these are vegan and gluten-free.

This recipe is measured for a 5 inch “mini skillet” You can double the recipe for 2 minis, or 1, 10 inch skillet.

You can order one here: Mini Skillet

Skillet Brownie For Two {Vegan + Gluten-Free}

Ingredients

1/4 cup vegan butter melted (we use earth balance or myokos)
1/3 cup coconut sugar
2 Tablespoons oat milk (we love MALK brand)
1/2 Tablespoon ground flax
1 teaspoon vanilla extract
6 Tablespoons Bobs 1 :1 Gluten-Free Flour
2 Tablespoons cacao powder
1/2 teaspoon pink Himalayan salt
1/4 teaspoon baking powder
1/4 cup vegan chocolate chips (we love HU chunks)
1/4 cup chopped walnuts (optional)

Instructions:
1. Preheat the oven to 350F and lightly grease a mini cast iron skillet.

2. 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.

3. Add the 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 walnuts and gently fold into the batter.

4. Now, add the brownie batter to the cast iron skillet and use a spatula to smooth. Place in the oven, and bake for 20-25 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.

5. Serve warm (right out of the pan!) Delicious with vanilla ice cream and or strawberries.