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.
1/4cupmilk(any dairy or plant milk works - I used almond)
1/2cupchopped 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.
*If you don't have an oven-safe skillet, you can mix the batter in a bowl and then bake in an 8x8 inch square pan. Add at least 5 minutes to the baking time to compensate for the thicker brownie.Store any leftovers covered in the fridge for up to a week. Reheat individual servings in the microwave. If desired, you can bake the entire skillet brownie up to a day in advance and reheat in a 350 degree oven for 10 minutes to serve.
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