A rich and decadent vegan gluten free skillet brownie is perfect when topped with vanilla ice cream!
Spread into an 8-inch cast iron skillet or another 8 inch pan. Sprinkle the 2 Tablespoons of dairy free dark chocolate chips on top.
*To make beet puree: Peel and dice one beet. Place in a pan with enough water to cover and bring to a boil. Reduce heat to a simmer and cook until beets are tender, about 20-25 minutes.
Let cool, then put the beet pieces plus a little of the liquid in a blender and puree until smooth.
You can use applesauce or banana puree instead of beets if you wish.
I like my homemade gluten free flour blend for this recipe, but other blends should also work. Try Gluten Free 123, Living Now Foods, or Namaste Perfect Flour Blend.
I do not recommend grain free flours like coconut, almond, or cassava for this recipe.