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Vegan Gluten Free Skillet Brownie.

A rich and decadent vegan gluten free skillet brownie is perfect when topped with vanilla ice cream!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 529 kcal
Author Kelly Roenicke

Ingredients

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the 1/2 cup of dark chocolate chips in a large microwave safe bowl. Microwave for one minute, then stir. Microwave in 10 second intervals, stirring in between, until melted.
  3. Add the vegan buttery spread to the bowl, and stir until it melts into the hot chocolate chips.
  4. Add the cane sugar and beet puree, stir well. Add the cocoa powder, gluten free flour blend, and salt. Stir well - the batter will be thick.
  5. Spread into an 8-inch cast iron skillet. Sprinkle the 2 Tablespoons of dairy free dark chocolate chips on top.
  6. Bake at 350 degrees for 28-30 minutes. Let cool for a few minutes, then serve with dairy free ice cream. You can also melt more chocolate chips and drizzle on top if desired.

Recipe Notes

*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.

Nutrition Facts
Vegan Gluten Free Skillet Brownie.
Amount Per Serving
Calories 529 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Sodium 205mg9%
Potassium 123mg4%
Carbohydrates 77g26%
Fiber 7g29%
Sugar 53g59%
Protein 6g12%
Vitamin A 720IU14%
Vitamin C 0.7mg1%
Calcium 73mg7%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.