Extra Fudgy Gluten Free Skillet Brownie (Vegan).
A rich and decadent vegan gluten free skillet brownie is perfect when topped with vanilla ice cream!
Ingredients
- ½ cup dairy free dark chocolate chips I used Enjoy Life Dark Chocolate Morsels
- ⅓ cup vegan buttery spread
- ⅔ cup organic cane sugar
- ¼ cup unsweetened cocoa powder
- ¾ cup gluten free flour
- 3 ½ Tablespoons beet puree*
- ⅛ teaspoon salt
- 2 Tablespoons dairy free dark chocolate chips
Instructions
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Preheat the oven to 350 degrees.
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Place the ½ 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.
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Add the vegan buttery spread to the bowl, and stir until it melts into the hot chocolate chips.
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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.
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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.
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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.
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.