Description
This Gluten-Free Skillet Brownie is a quick and delicious dessert that combines rich cocoa and almond flour for a moist, fudgy texture. Baked in a cast-iron skillet, it’s perfect for sharing and topped with fresh raspberries and Greek yogurt for a tangy contrast. Sweetened with honey or maple syrup, it’s a naturally gluten-free, flavorful treat.
Ingredients
Brownie Batter
- 1/4 cup (60g) butter
- 1/4 cup (90g) honey or maple syrup
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 tsp (1g) instant coffee powder (optional)
- 1 tsp (5g) vanilla extract
- 1/2 tsp (2g) fine salt
- 2 large eggs, room temperature
- 1/2 cup (50g) almond flour
- 1/4 cup (30g) chocolate chips (optional)
Toppings
- Fresh raspberries
- Greek yogurt
- Honey (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 340°F (170°C) to prepare for baking the brownie in the skillet.
- Melt Butter: Place the butter in an 8-inch (20cm) cast-iron skillet and melt it over low heat until almost fully melted.
- Add Sweetener: Stir in the honey or maple syrup to the melted butter, mixing until combined smoothly.
- Incorporate Cocoa Powder: Add the unsweetened cocoa powder directly into the warm butter and honey mixture, whisking until the mixture is glossy and evenly blended.
- Cool Mixture: Let the mixture cool for 1–2 minutes to avoid cooking the eggs in the next step.
- Add Flavorings: Stir in the salt, vanilla extract, and instant coffee powder (if using) to deepen the flavor profile.
- Add Eggs: Crack the eggs into the skillet one at a time, stirring well after each addition to fully combine.
- Fold in Almond Flour: Sprinkle the almond flour into the skillet and gently fold it in until just combined, being careful not to overmix to maintain a tender crumb.
- Prepare to Bake: Smooth the brownie batter surface with a spatula and sprinkle chocolate chips on top, if desired.
- Bake: Place the skillet in the preheated oven and bake for 15–17 minutes, until the edges are set and the center remains soft but not wet.
- Rest the Brownie: Remove the skillet from the oven and allow the brownie to rest for 5–10 minutes to finish setting.
- Add Toppings and Serve: Top the warm brownie with dollops of Greek yogurt, fresh raspberries, and a drizzle of honey before serving straight from the skillet.
Notes
- You can substitute maple syrup for honey for a different flavor profile or to keep the recipe vegan.
- The instant coffee powder is optional but enhances the depth of the chocolate flavor.
- Don’t overbake; the center should remain soft for the perfect fudgy texture.
- Using a cast-iron skillet helps create crispy edges while keeping the center moist.
- Allow the brownie to cool slightly before serving to avoid burning and to help it set properly.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
