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4.67 from 6 votes

Mini-batch Skillet Brownie

Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast, Dessert, Snack
Keyword: brownie, brownies, chocolate, chocolate chip, easy recipes, gluten-free, low sugar, plant-based, small-batch, vegan
Servings: 2 servings
Calories: 195kcal

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

  1. Brownies are sturdier with butter or melted coconut oil, but other oils should work.
  2. Here's a link to the ramekins I used. 
 

Nutrition

Serving: 1 serving | Calories: 195kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 89mg | Potassium: 135mg | Fiber: 2g | Sugar: 17g | Vitamin A: 192IU | Vitamin C: 0.04mg | Calcium: 64mg | Iron: 1mg