One-bowl, 6-ingredients, vegan, easy, mini-batch, low-sugar… Brownies. What are you waiting for?
You know I’m a brownie researcher by training right. I have an honorary PhD on the subject at this point. In fact, what started this blog was my banana brownies going viral on Reddit. After hundreds of happy customers even my mom started badgering me about how I must start a food blog and here I am.
I’ve done “alternative” brownies: banana ones, black bean ones, zucchini ones. I’ve seen it all. But I’ve never seen such a simple, basic one like this one. This recipe is the shortest path to get from point A: basic pantry items to point B: happily indulging in healthy fudgy brownies straight out of the oven.
In fact, since coming up with this I have made 5 skillets. 5. Rest assured some of these were eaten for BREAKFAST. And nobody can judge me since they’re low-sugar, whole-grain, incorporate nothing but healthy fats, and basically good for you. Are you intrigued yet?
Mini-batch Skillet Brownie
Equipment
- Ramekin or small baking dish
Ingredients
- 1 tbsp (vegan) butter melted (15 g) sub coconut oil
- 1 tbsp (nut) milk (15 g) I use unsweetened almond milk
- 2 tbsp maple syrup (42 g)
- 3 tbsp flour (21 g) gf all purpose if desired
- 2 tbsp cocoa powder (12 g)
- 1/8 tsp baking powder
- drop of vanilla extract
- pinch of salt
- 1 tbsp chocolate chips (15 g)
Instructions
- Preheat oven to 350F and grease a small ramekin or baking dish.
- In a small bowl melt butter/oil, milk, syrup, vanilla (I used microwave 30 sec at a time) and stir to combine.
- Add cocoa, flour, baking powder, salt and whisk until smooth.
- Fold in chocolate, pour into sprayed skillet/ramekin, bake for 15 minutes and no more!
- Either enjoy warm with a spoon (I confirm it’s amazing topped with ice cream) or let it cool completely ideally overnight in the fridge, slice and eat like regular brownies.
Notes
- Brownies are sturdier with butter or melted coconut oil, but other oils should work.
- Here’s a link to the ramekins I used.