Cookie Dough Brownie Skillet

My healthier version of a cookie dough brownie skillet which is delicious and decadent but surprisingly free-from flour, dairy and refined sugars! 

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A few months ago now I bought a cast-iron skillet on the Internet for quite a reasonable price after having done some research and seeing some rather expensive ones, I opted for this one and so far I’ve been extremely happy with it. The thing with a cast-iron skillet that is great is you can use it to cook with on the stove and then place it in the oven to bake or you can place all your ingredients straight into the skillet and then place it in the oven (just be careful…the handle gets hot!)

Ever since my skillet arrived I really wanted to make a ‘cookie dough’ type recipe as this was one of the main reasons for buying one, and I’ve got many many many cooking utensils and gadgets so this was another addition to the ever growing and slightly bursting kitchen cupboards (any foodie will know the feeling!)

I’ll be honest, I put this recipe off for quite a while as I really wasn’t sure where to start or what ingredients would work or what I really wanted to do with it but I know I wanted a decadent desert but a healthy one…you get me? I knew the base ingredients were going to be chickpeas, almond butter and maple syrup so the previous week I set out to make myself some homemade roasted almond butter (you cannot beat homemade) and there I had my base ingredients with the obvious addition of chocolate chips folded in at the end. I’m a massive chocolate fan so as I was whizzing up my base ingredients, I thought this needs to be chocolatey and like a brownie, so along came the addition of cocoa powder and flax egg so make it cakey like a brownie plus a few extra ingredients needed to make this delicious dessert, and I was so pleased with how it came out and I will be trying a few different variations over the coming months but I’m sure this one will make it to the kitchen table again very soon!


How to:

Firstly, break down the chickpeas for a minute until they become smooth, then add the almond butter, maple syrup, vanilla, flax egg and melted coconut butter until completely smooth and combined. Next, either in a large mixing bowl or in the food processor, add in the baking powder, soda and cocoa powder and pulse a few times until combined in the mixture (you’re mixture should now be chocolate-brown all the way through). Then fold in the chocolate chips. Remove the mixture with a spatula (scraping all the sides of the bowl) and place it in the skillet until it is evenly distributed and flat covering the whole skillet. Sprinkle with a few extra chocolate chips if you wish for even more chocolatey decadence. Bake in the oven for approx. 20 minutes or until firm to touch (it will looked cracked like a brownie and will firm up more on standing). Leave to cool for 5 – 10 minutes before tucking in.

I find this dessert best served warm and served with cookie dough ice-cream (to be extra naughty – because the rest of the ingredients are healthier than most! 🙂 ). Depending on your portion sizes this could serve 4 – 6 people and you could even serve it straight from the skillet served with a scoop of ice-cream in the middle which would melt nicely into the dessert when tucking in. Me and my partner thoroughly enjoyed this as above and it can be stored in an air-tight container at room temperature for a day or in the fridge for up to 3 days and heated up in the microwave for 30 seconds.

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Cookie Dough Brownie Skillet
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, Dairy-Free, Flour-Free, Refined Sugar-Free
Cuisine: Dessert
Serves: Serves 4 - 6
Ingredients
  • 1 can chickpeas, rinsed and drained
  • ½ cup almond butter
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp coconut butter/oil
  • 1 flax egg
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tbsp cocoa powder
  • ⅓ cup chocolate chips
Instructions
  1. Pre-heat your oven to 350F/180C/Gas Mark 4. Set aside a lightly oiled cast-iron skillet.
  2. In a food processor firstly break down the chickpeas but processing for a minute. Then add the almond butter, maple syrup, vanilla, coconut butter and flax egg and combine until well mixed and smooth.
  3. Then add the baking powder, soda and cocoa powder to the processor and pulse a few times to combine but don't over mix. Then fold in the chocolate chips.
  4. Remove the mixture and place in an lightly oiled cast-iron skillet, with a spatula make sure the mixture is evenly distributed and then sprinkle over a few extra choc chips if you wish.
  5. Place in the oven for approximately 20 minutes until firm to touch.
  6. Remove from the oven, set aside for 5 - 10 minutes to cool slightly before tucking in.
  7. Best served alongside some cookie dough ice-cream or nana ice-cream.

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