This almond butter skillet brownie is so fudgy and rich, you’d never know it’s completely gluten-free and flourless. Get the ice cream and a few spoons ready – skillet brownies were made for digging in.
This post is sponsored by Domino® Golden Sugar and all thoughts and opinions are my own. Thank you for supporting the brands that make Katiebird Bakes possible!
I’m really excited to share this almond butter skillet brownie with you today. Really, I would be excited if for no other reason than it has been FAR too long since I last shared a chocolate recipe, and that’s just not right.
You know those super long days (usually, a Monday, but I’m not trying to be prejudiced against Mondays here – it can happen any day) when you get home, plop down on your couch, and you know that only dense, rich chocolate is going to make things ok?
Well, I created this skillet brownie with those days in mind.
Oh yes. We’re going ultra-chocolatey with this one.
I know I already have a couple recipes for brownies on here – like my favorite fudgy brownies and these epic salted brownie cookies – but I wanted to create something for those nights when I just can’t be bothered to take all the usual baking steps.
I wanted to create a brownie that could be made – batter and all – in one skillet, for minimal dishes. A brownie that was so rich and fudgy, it would cure every chocolate craving a Monday could inspire. A brownie that did all that, while still having some, dare I say it, redeeming qualities.
Behold, the flourless, gluten-free, grain-free almond butter skillet brownie. It may be magic.
Let’s talk about what we’ve got here:
- Almond butter. A whole cup of it. Buy the natural stuff for best results – I’m talking almonds as the only ingredient.
- Milk of any kind – I used unsweetened almond milk.
- Vanilla extract.
- Cocoa powder (and a little espresso powder if you’re feeling fancy).
- Baking soda and salt.
- Dark chocolate. Obviously.
- And Domino® Golden Sugar
I’ve partnered with Domino® Sugar to bring you this recipe, and a couple more over the next couple months, featuring their new, less processed Golden Sugar, which you can buy on Amazon! It’s a cup-for-cup replacement for any recipe in which you’d use white sugar, and because it’s less processed it retains a hint of molasses resulting in a beautiful golden color.
Aka, it’s the perfect complement for these rich, fudgy almond butter skillet brownies.
How to make an almond butter skillet brownie
The great thing about this recipe is you can make and bake it all in one oven-safe skillet.
I used a 12-inch cast iron skillet; if you don’t have one, you can always mix the batter in a bowl and spread into an 8×8 inch square pan. Add about 5 minutes to the baking time to compensate for the batter being thicker.
Here are the steps:
Stir together almond butter (I find room temperature almond butter is best – use a fresh jar), milk of choice, and Domino® Golden Sugar in your skillet until fully combined.
Next, stir in the eggs, one at a time (the batter is a little stiff at first so be careful and gentle when stirring). Make sure each egg is fully incorporated before continuing. Stir in the vanilla extract as well.
Then, add the cocoa powder, espresso powder, baking soda and salt, and stir together until a brownie batter forms.
Fold in dark chocolate chunks. Sprinkle some more on top because, why not?
Bake 20-25 minutes, depending on how gooey you want the center of the skillet brownie to be. The top should be shiny and beautiful when it’s done and a toothpick should come out mostly clean.
Now comes the best part. Get out your vanilla ice cream and dump it right over top of the warm skillet brownie. No plates, no bowls. Just spoons.
No question, this would make any day better. No flour, not a ton of sugar, yet still rich and dense from the almond butter. Dark chocolate for antioxidants. Fiber and healthy fats from the almond butter too? I’m all in.
While you could polish off the whole thing yourself, I think it’s best when friends are there to share in the sheer joy of eating a warm, melty brownie coated in vanilla ice cream right out of the pan.
You may have to fight them for the last bite, but hey, that’s the risk you run.
If you do happen to have leftovers of this almond butter skillet brownie, you can keep it in the fridge for up to a week, and reheat individual servings in the microwave. I did also reheat the entire thing in the oven because I took these photos at 8am on a Tuesday, and it held up just fine – so if you want to make it ahead for your future exhausted and chocolate-craving self, you’ve got options.
If you make this almond butter skillet brownie, make sure to leave a review and also tag me on Instagram @katiebirdbakes and use the hashtag #katiebirdbakes! Your feedback means so much to me and keeps me motivated to keep sharing recipes with you. Thank you for being here!
Almond Butter Skillet Brownie
- 1 cup almond butter (natural kind works best)
- 3/4 cup
Domino® Golden Sugar(or regular granulated sugar)
- 1/4 cup milk (any dairy or plant milk works – I used almond)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/4 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped dark chocolate (or chocolate chips), plus additional for sprinkling
- Preheat your oven to 350 degrees F.
- In a 12-inch cast iron skillet*, stir together almond butter, Golden Sugar and milk of choice until well combined. Add eggs, one at a time, making sure each one is mixed in completely before continuing. Add vanilla extract and stir again.
- Stir in cocoa powder, espresso powder, baking soda and salt until a smooth brownie batter forms.
- Stir in chopped dark chocolate until evenly distributed, then sprinkle additional chocolate on top if desired.
- Bake for 20-25 minutes, until top of skillet brownie is shiny and edges are puffed. A toothpick inserted in the center should come out nearly clean. Bake closer to 20 minutes if you want a gooey center.
- Serve skillet brownie warm with vanilla ice cream over top, and dig right in with a spoon.
For more chocolate recipes, check out:
I’ve made this twice now and both times it turned out amazing!
I made the recipe exactly as written both times, but the first time I did add slivered almonds on top.
This recipe will be on repeat in my house for sure!
Love the idea of adding almonds! Thanks Melanie!
Totally my husbands new obsession! I had PB on hand so used that instead. Also only have 8×8 and like the recipe notes say, cook a bit longer. Super easy. Super delicious. Top with a little homemade whipped cream…heaven. Just be careful not to eat the whole pan at once. Or do!
Thank you Katie!! So glad it worked with PB too 🙂
Can I replace almond butter with normal butter?
No – but you can replace with another nut or seed butter like peanut butter, cashew butter, or sunflower seed butter – even tahini would work.
Hi Katie! What kind of dark chocolate do you used in your recipes?
I use Trader Joe’s pound plus 72% dark! But really any dark chocolate will do.
Yum!! So easy and delicious….deep dark chocolate flavour!! I actually used peanut butter instead of almond butter as that’s what I had in the pantry and it turned out great! Thanks Katie for the awesome recipe.
Awesome!! Thanks Laura – so glad you enjoyed it and PB sounds like a great sub 🙂