BEST Easy Skillet Brownie (Vegan + Gluten Free)
This is the all time BEST skillet brownie recipe ever! Not only is it incredibly easy to make, but it’s also ultra gooey, rich, fudgy, and decadent. Not to mention, this skillet brownie is secretly vegan, eggless, dairy free, gluten free, refined sugar free, and healthier!
Why you’ll LOVE this healthier skillet brownie
This is going to be your new favorite skillet brownie recipe that you’ll make again and again, I’m sure of it. If you’ve ever had a cookie skillet, then you know the absolute magic that happens when baking basically a large cookie or brownie like a cake: super gooey and molten centers with the most lovely crisp outer edge. It’s the ultimate indulgence, and this skillet brownie takes the cake.
This skillet brownie is like a regular brownie, but even better. The texture is so perfectly fudgy and molten, yet structured, allowing the rich melty chocolate a chance to shine. With deliciously crisp edges, it’s the best of both the center piece and the corner brownies (personally, I love both!).
Not to mention, this skillet brownie is UNDETECTABLY healthier than the classic. Yep, you won’t believe that this brownie skillet is actually entirely vegan, eggless, dairy free, gluten free, and refined sugar free. Plus, it’s nut free too, in case there are allergies!
Trust me, if you have any vegan skeptics in the crowd, serve them this skillet brownie, and watch their minds change in a bite!
Vegan Brownie Skillet Ingredients
The ingredients to these undetectably vegan gluten free brownies couldn’t be simpler. For this twist on a brownie recipe, you’ll need:
- Rolled oats: we’ll ground these into oat flour. You can also use store bought oat flour here. See the below sections and recipe card for options using all purpose flour or gluten free 1:1 baking flour!
- Cocoa powder
- Baking powder + soda
- Vegan butter: you can also swap in coconut oil.
- Coconut sugar
- Unsweetened applesauce: this replaces eggs found in traditional skillet brownes
- Dark chocolate + vegan chocolate chips: I recommend Pascha Organics. They have both 100% chocolate, stevia sweetened, and regular vegan chocolate!
In terms of equipment, you’ll need:
- Food scale and/or measuring cups
- Rubber spatula
- Whisk
- Medium + large bowl
- Skillet (see below for options if you don’t have a cast iron skillet)
How to make a skillet brownie from scratch
Now that we’ve gathered our ingredients, it’s time to make the ultimate vegan brownie skillet! As with all of my recipes, the full instructions are written down below in the recipe card. You’ll also find the ingredient measurements there as well in both grams and cups.
However, we’ll go over a brief overview here of how to make a brownie in a pan that’s both vegan and gluten free AND still taste amazing. There’s even some helpful photos!
To start: I always like to read through all instructions before beginning, and measure out ingredients. It’s super helpful in making a smooth baking process, and ensuring that we don’t miss anything! Once you’ve prepped your ingredients (including chopping the chocolate and making the oat flour if you’re doing homemade), let’s make this skillet:
- Whisk together the dry ingredients. That’s the oat flour, cocoa powder, arrowroot starch and leavening agents. Then set aside.
- In a large bowl, melt the vegan butter until hot, then whisk in the chocolate until melted. Add in the coconut sugar and applesauce, and whisk again until combined.
- Gently fold in the dry ingredients until they’re just incorporated, and stir in the chocolate chips.
- Pour the batter into your prepared baking dish and bake!
Whisking dry ingredients Whisking melted vegan butter + chocolate
Whisking the coconut sugar and applesauce in Stirring in the dry ingredients into the brownie batter
Stirring in the chocolate chips to the brownie batter Skillet brownie before baking
Skillet brownie after baking Serving the skillet brownie
A note about this brownie skillet: I like to place a baking sheet on the bottom rack right below the skillet, and the skillet on the middle rack. This is because the brownie will rise quite high in the oven, and the middle will be quite wiggly. Just in case the walls of your dish aren’t high enough, the baking sheet will catch any spillage (I haven’t had this happen before, but if your pie dish isn’t a deep dish, then there is the potential!). However, about 5-7 minutes before the skillet brownie is ready, the skillet brownie will sink back down just a bit and set.
What if I don’t have a cast iron skillet?
If you don’t have a cast iron skillet to make a cookie skillet or skillet brownie, not a problem! You can easily use a pie dish, as I did, a cake pan, or even an oven safe skillet.
Typically I use a cast-iron skillet, but since we’re in the middle of a move, I was silly and packed mine! But thankfully, you can use any of the above recommendations just as well! Your skillet brownie will still taste just as delicious (although maybe we should call it a brownie pie then!).
Can I make this skill brownie on the stove top?
Because of the nature of oat flour, I recommend just baking this brownie pie instead of cooking it on the stove top. Otherwise, it will take about an hour+ in order for the vegan brownie to fully cook through. Even though there are no eggs nor dairy nor raw flour in this skillet, you still want a fudgy texture- not raw batter!
Do I need to make this brownie skillet gluten free?
If you don’t need this to be a vegan gluten free brownie skillet, simply swap out the oat flour for all-purpose flour. You’ll only use 125 grams of all-purpose flour, which is about 1 cup of flour, spoon & leveled.
How to serve a brownie skillet:
Now for the best part: devouring your brownie skillet! You won’t believe how unbelievably rich and gooey this skillet brownie is just on its own. However, it’s also delicious with a few toppings as well!
Some serving ideas are:
- A few scoops of dairy free ice cream
- Coconut whipped cream, sprinkles, and a cherry on top
- Hot fudge sauce or vegan ganache
- Vegan caramel sauce
- Vegan marshmallow fluff
- Peanut butter drizzle
- Fresh berries and coconut whipped cream
You are just going to love how decadent and delicious this skillet brownie is. In fact, no one will be able to tell it’s vegan and gluten free! If you make this brownie pie, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ down below. This helps others find the recipe!
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there.
Happy skillet brownie baking!
More vegan brownie recipes:
Best Ever Fudgy Vegan Brownies (Gluten Free)
Vegan Peanut Butter Swirl Brownies
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
Best Ever Easy Skillet Brownie (Vegan + Gluten Free)
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 16 1x
- Category: Desser
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This is the all time BEST skillet brownie recipe ever! Not only is it incredibly easy to make, but it’s also ultra gooey, fudgy, and decadent. Not to mention, this skillet brownie is secretly vegan, eggless, dairy free, gluten free, refined sugar free, and healthier!
Ingredients
- 1 1/3 cups (118 grams) oat flour (or 118 grams rolled oats ground into flour)
- 1/3 cup (35 grams) cocoa powder
- 2 tsp arrowroot starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup (226 grams) vegan butter
- 4 ounces dark chocolate, chopped*
- 1 cup (200 grams) coconut sugar
- 1/2 cup (125 grams) unsweetened applesauce
- 2/3 cup chocolate chips*
Instructions
- Please be sure to read through all instructions before beginning. Measure out all ingredients as well. Prepare an iron skillet or a large 10″ pie dish with high walls by greasing the dish with olive or vegetable oil. Set aside.
- Preheat the oven to 350F, and make sure you have a rack placed in the middle of the oven. Place a small baking sheet on the bottom rack, below the middle rack.
- In a medium bowl, whisk together the oat flour, cocoa powder, arrowroot starch baking powder, and baking soda. Set aside.
- In a large microwave safe bowl, heat the vegan butter until melted and hot. Add in the chopped chocolate, and use a whisk to stir the chocolate into the vegan butter until melted. Once combined, add in the coconut sugar and applesauce, and use the whisk the mixture together until you achieve an even consistency.
- Next, gently pour in the dry ingredients in two increments, using a rubber spatula to gently stir the dry into the wet until you achieve a consistent batter. It will be very wet, but there should be no dry ingredients left. Stir in the chocolate chips.
- Pour the brownie batter into your prepared baking dish. Place the baking dish or skillet into the oven on the middle rack. The reason there’s a baking sheet below is to catch any drippings if the walls of your pie dish are too low (the brownie skillet will rise quite a bit and seem very jiggly right until the last 5 minutes of baking). Bake the skillet brownie for 45-50 minutes, or until the middle of the skillet brownie has just set (you can use an oven mitt to gently wiggle the dish. If the middle is still wiggly, allow the brownie skillet 5 more minutes to bake).
- Remove the skillet brownie from the oven and allow the skillet to cool for 10 minutes.
- Serve with vegan vanilla ice cream, and enjoy!
- Storage: store any leftovers in an airtight container and in the fridge for up to 5 days or the freezer for up to 1 month.
Notes
Oat flour: if you don’t want to make this a gluten free brownie skillet, you can swap in all-purpose flour for the oat flour. Reduce the all purpose flour to 125 grams (or 1 cup spoon & leveled). If you don’t have oat flour, but need gluten free, you can also use gluten free 1:1 baking flour, such as Bob’s Red Mill in the blue bag, using only 125 grams again.
Vegan butter: you can swap in coconut oil for vegan butter.
Coconut sugar: you can swap in granulated sugar for coconut sugar.
Chocolate recommendations: I recommend Pascha Organics. They have both 100% chocolate, stevia sweetened, and regular vegan chocolate!
Please be sure to read through the blog post above for all tips and tricks, along with specific recommendations.
Nutrition
- Serving Size: 1 scoop
- Calories: 232
- Sugar: 15.9 g
- Sodium: 118.7 mg
- Fat: 10.7 g
- Saturated Fat: 4.2 g
- Carbohydrates: 30.3 g
- Fiber: 3.5 g
- Protein: 3.6 g
- Cholesterol: 0.4 mg
