Gluten Free Skillet Brownie
A rich, fudgy and easy to make gluten free skillet brownie! Top it with your favorite vanilla ice cream, grab a spoon and dig right in. This recipe is dairy free friendly and takes just 15 minutes of prep time!
This gluten free skillet brownie is like a giant brownie sundae. So rich, fudgy, chocolatey and topped with vanilla ice cream.
This recipe is so easy to make and made with simple ingredients you probably have on hand already. This skillet brownie definitely errs on the side of fudgy, but I have some tips and tricks if you prefer a cakey texture!
If you love this recipe, try my fudgy brownie bites or gluten free oreo brownies next!
Before we get started…
- I suggest semi-sweet chocolate chips here! It’s the perfect combination of sweet, rich, chocolatey etc. You can use dark if you prefer but note this will change the color/flavor a bit.
- If you use salted butter, just omit the extra salt.
- It helps to have the eggs at room temperature. This will ensure the cold eggs don’t harden the butter and also help with that crackley top!
How to make gluten free skillet brownie
Preheat the oven to 350 Fahrenheit. Grease a 9 inch cast iron skillet and set aside.
Combine the butter and 7 ounces of chocolate chips in a bowl. I suggest cubing the butter. Melt in the microwave in 30 second increments, stirring between each until fully melted.
Meanwhile, add the sugar and eggs to a bowl and mix with an electric mixer for about 1 full minute. This will help give that crackly crust.
Add the melted chocolate/butter mixture into the egg/sugar mixture along with the vanilla and beat to combine.
Add in the flour, cocoa powder, tapioca starch and salt and fold to combine. Add in an additional 1/2 cup of chocolate chips if desired and mix well. Transfer the batter to your prepared skillet and spread the top out smoothly.
Bake for 30-38 minutes or until the top looks set and crackly. If you prefer a more fudgy texture, bake for less time, for more cakey bake for longer. Try my red velvet brownies next!
Ingredient tips and swaps
BUTTER. You can use regular butter (as I did) or swap for a dairy free butter. I like Earth Balance for a dairy free alternative.
FLOUR. I use Bob’s Red Mill gluten free 1:1 baking flour, which I recommend here. If you use a different blend, just make sure it has xanthan gum.
EGGS. Unfortunately, there is no good swap for the eggs here. They are key for binding all of the ingredients together and giving that nice crackly top texture. Instead, try baking my vegan brownies in a skillet!
SUGAR. White sugar works best here, especially if you want that crackly top texture. However, if you prefer, you can swap for coconut sugar, but I do not recommend any liquid sweeteners here.
CHOCOLATE. You need a mix of chocolate chips and cocoa powder to get that rich flavor and the crackly tops!
Other Mix-Ins. Feel free to add some chopped nuts like pecans or walnuts, mini m&ms, or anything else you like! About 2/3 cup should work well.
How to store
Once prepared, this skillet brownie will keep for about 3-4 days. I like to just keep it right in the pan, cover with foil and then reheat a slice as needed. About 10 seconds in the microwave will make it warm and fudgy!
How to get crinkle top brownies
This is something I have finally mastered after a lot of much trial and error. Whether you’re making traditional brownies, brownie cookies or brownie bites, there are a few things that you need to know if you want crinkly tops.
One, use melted chocolate and not just cocoa powder. It works every time and helps create that rich fudgy texture but glossy crackle top.
Second is the eggs and sugar. Beating together the eggs and sugar for a generous minute before mixing in the other ingredients will force air into the batter and create an almost meringue like top when the brownies bake.
You’ll definitely need an electric mixer (standing or handheld) for this recipe. A whisk won’t do the trick!
More gluten free desserts you’ll love!
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Gluten Free Skillet Brownie
by: claire cary
A rich, fudgy and easy to make gluten free skillet brownie! Top it with your favorite vanilla ice cream, grab a spoon and dig right in. This recipe is dairy free friendly and takes just 15 minutes of prep time!
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Instructions
Preheat the oven to 350 Fahrenheit.
- Grease a 9 inch cast iron skillet and set aside.
Combine the butter and 7 ounces of chocolate chips in a bowl. I suggest cubing the butter.
1/2 cup unsalted butter, 7 ounces chocolate chips
Melt in the microwave in 30 second increments, stirring between each until fully melted.
Meanwhile, add the sugar and eggs to a bowl and mix with an electric mixer for about 1 full minute. This will help give that crackly crust.
3/4 cup white sugar, 2 eggs
Add the melted chocolate/butter mixture into the egg/sugar mixture along with the vanilla and beat to combine.
1 teaspoon vanilla extract
Add in the flour, cocoa powder, tapioca starch and salt and fold to combine.
1/3 cup gluten free all purpose baking flour, 3 tablespoons cocoa powder, 1 tablespoon tapioca starch, 1/2 teaspoon salt
Add in an additional 1/2 cup of chocolate chips if desired and mix well.
1/2 cup chocolate chips
Transfer the batter to your prepared skillet and spread the top out smoothly.
Bake for 30-38 minutes or until the top looks set and crackly. If you prefer a more fudgy texture, bake for less time, for more cakey bake for longer.
Notes
It helps to have the eggs at room temperature. This will ensure the cold eggs don’t harden the butter and also help with that crackley top!
Serving: 1slice / Calories: 396kcal / Carbohydrates: 49g / Protein: 4g / Fat: 21g / Saturated Fat: 12g / Fiber: 2g / Sugar: 38g