[pinit] I’m no stranger to gluten free brownies. Or even Paleo brownies for that matter. But these are gluten free skillet brownies. That means they’re dense and fudgy with a crisp little crust on the bottom—especially when you make them in a cast iron skillet. And since a cast iron skillet conducts heat so well, they bake very evenly and quickly and are done long before they have a chance to burn on the bottom.
Most of the time, I slice them into wedges and serve them right out of the skillet after they’ve cooled and set a bit. But these are the type of brownies that you can serve right out of the oven. In bowls. With ice cream. And chocolate sauce. And oooooohs and ahhhhhs.
The batter is shiny and smooth when it’s raw, and just set and juuuuuust beginning to pull away from the sides of the skillet when it’s baked.
Okay here’s the part where I try to anticipate your Substitution Questions. I haven’t tried any of these though, so you’ll have to experiment:
Egg free would be hard, since there are 3 eggs. My go-to egg replacement is always a ‘chia’ egg since it’s the most neutral and effective. It’s just 1 tablespoon (6 grams) chia flour + 3 tablespoons water per egg. Let us know how it goes!
Dairy free should work if you use vegetable shortening in place of butter and dairy-free chocolate. Again, let us know how it goes!
Remember, I haven’t tested with substitutions, so these are just suggestions!
Prep time:Cook time:Yield:8 very generous servings
1/4 teaspoon xanthan gum (omit if your blend already contains it)
3/4 cup (60 g) unsweetened cocoa powder (Dutch-processed is preferred, but natural unsweetened works fine, too)
1/4 teaspoon kosher salt
3/4 cup (164 g) packed light brown sugar
2 tablespoons (28 g) vegetable oil
1 teaspoon pure vanilla extract
3 eggs (180 g, out of shell) at room temperature, beaten
Preheat your oven to 350°F. Grease a 12-inch cast iron (or other oven-safe) skillet and set it aside.
In a small bowl, place the chopped chocolate and butter. Melt the chocolate and butter either in the microwave in 30-second bursts or placed over a small pot of simmering water (making sure the bowl doesn’t touch the water, and the water doesn’t boil), stirring periodically until smooth. Set the bowl aside to cool briefly, until no longer hot to the touch.
In a large bowl, place the flour blend, xanthan gum, cocoa powder and salt, and whisk to combine well. Add the brown sugar, and whisk again, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the chocolate and butter mixture, then the oil, vanilla and eggs, mixing to combine after each addition. The batter will be thick but smooth.
Scrape the batter into the prepared skillet and spread into an even layer with a wet spatula. Place in the center of the preheated oven and bake for 22 minutes, or until the brownies are just beginning to pull away slightly from the sides of the skillet and look set in the center. Allow to cool for about 10 minutes before slicing into wedges or serving. Or serve immediately by scooping out with a large spoon. But if you do it that way, you have to serve it with a scoop of ice cream or what’s the point.