This grain free double chocolate skillet brownie is the perfect way to treat yourself! Plus it has a secret serving of vegetables, too!
A warm, melty grain free brownie topped with whipped cream…such a delicious treat, right?
But it’s the new year, and maybe you’re trying to eat healthier, and cut back on the sweets. Which is a noble endeavor! But sometimes you just need a nice dessert, right?
What if I told you this grain free double chocolate skillet brownie had a serving of vegetables inside, and a good dose of fiber and vitamin A, too? One serving of this brownie has over 100% of your daily dose of vitamin A, in fact!
Sweet potatoes are a great way to make grain free desserts. They are naturally sweet, and have a nice texture that bakes up into delicious desserts. You might wonder if you can taste the sweet potato, or if it tastes like a pan full of chocolate potato, but no, you can’t taste it at all.
And if you need further proof, let me just say that my husband ate a serving of this and could not guess what was hidden inside. He had no idea!
If you don’t have a small cast iron skillet, you can use an 8 inch round baking pan, or a small casserole dish. Just keep an eye on it, the baking time may be slightly longer or shorter depending on what size pan you use.
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Grain Free Double Chocolate Skillet Brownie.
This grain free skillet brownie is warm, melty, and so delicious when topped with ice cream.
- 1 cup baked sweet potatoes about 2 sweet potatoes, skins removed
- 2/3 cup unsweetened cocoa powder
- 5/8 cup coconut sugar (1/2 cup plus 1 Tablespoon) you can use brown sugar if you prefer
- 2 Tablespoons maple syrup
- 5 Tablespoons vegan buttery spread
- 1 teaspoon vanilla extract
- ⅓ teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup dairy free chocolate chips
Preheat the oven to 350 degrees. Place the baked sweet potatoes in a mixing bowl and mix on medium speed.
Add the cocoa powder, coconut sugar, maple syrup, vegan buttery spread, vanilla extract, baking powder, and salt. Mix on medium speed until smooth. If the batter seems too thick, add a little water. It should seem like normal brownie batter.
Stir in the dairy free chocolate chips. Spoon the batter into an 8 inch cast iron skillet. Bake at 350 degrees for 27-30 minutes.
Serve the brownie while warm, topped with dairy free ice cream or whipped cream if desired.
This grain free double chocolate skillet brownie is:
- vegan and allergy friendly
- perfect for a weekend treat
- a great way to sneak some veggies into your kids
I’m not saying that this dessert is totally healthy…don’t get me wrong. There’s a fair amount of sugar here. But it is grain free, and there are some good, healthy qualities to it, and it’s allergy friendly! So enjoy!
Looking for more skillet desserts? Try this vegan and gluten free chocolate chip pizookie.