I am a sucker for a brownie, but I’m also passionate about what a brownie should be like. For instance, when someone says “I like a cakey brownie.” Ma’am, you like chocolate cake. A cakey brownie is not a brownie. It’s cake. A brownie is fudgy, super chocolatey, rich, and decadent. The end.
Ok, great, let’s get straight to talking about this particular brownie, shall we? 😉 First off, it’s made from everything you probably already have laying around in your pantry. Butter (or vegan butter), an egg, gluten free flour (or regular flour), baking powder, cocoa powder, salt, and chocolate chips (or vegan chips). That’s it. I add pecans to mine because I’m into, but feel free to leave out the nuts if you’re not. It comes together and bakes to gooey perfection in less than 30 minutes, and it’s perfect to satisfy that brownie craving any night of the week because it’s so quick and easy! It took 3 tests to get this recipe perfect, but I’m confident it’s going to become one of your new go-to recipes just like it has at our house!
Shop my favorites for this recipe:
- Mini Cast Iron Pan
- Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- Cup 4 Cup Gluten Free Wholesome Flour
- Baking Powder
- Ghirardelli Cocoa Powder
- Ghirardelli Chocolate Chips – you can never have too many of these 😉
- Fine Himalayan Sea Salt
Skillet Brownie for Two
- 1/3 cup gluten free flour (make sure your blend contains xanthan gum)
- 1/4 cup cocoa power
- 1/8 teaspoon baking powder
- 1/8 teaspoon fine salt
- 1/2 cup sugar (brown or white)
- 1 egg
- 1/2 stick butter melted (or vegan butter)
- 1/2 cup chocolate chips or dairy free chocolate chips (I like to use a blend of mini plus regular sized)
- 1/4 cup chopped pecans* (optional)
- Preheat the oven to 350 degrees Fahrenheit.
- Melt 1/2 stick (4 tablespoons) butter and set aside to cool.
- In mini 6.5 inch cast iron skillet or 6 inch cake pan, whisk together 1/3 cup gluten free flour, 1/4 cup cocoa powder, 1/8 teaspoon baking powder, and 1/8 teaspoon fine salt.
- In a small bowl whisk together the 1/2 cup sugar and 1 egg until it’s lighter in color (about 30 seconds of vigorous whisking – see notes on why).
- Pour the egg and sugar mixture into the dry ingredients, followed by the cooled melted butter and mix it all together with a rubber spatula.
- Fold in 1/2 cup chocolate chips and 1/4 cup chopped pecans.
- Bake for 17-19 minutes on the center rack (I like mine a little gooey in the center so I go for a little less time. See notes for baking time specifics). Top with ice cream and hot fudge if the mood strikes.
cast iron pan: If you do not have a mini cast iron pan, you may bake this in a 6 in cake pan. Note that if your cast iron pan is not properly seasoned your brownie will stick. You can spray it with nonstick spray before you start for extra insurance if you’re unsure. If you’re using a cake pan, spray with nonstick spray before starting.
baking time: if you are not using a 6.5″ mini cast iron or 6 inch cake pan, the baking time may vary within a couple minutes. If your pan is a bit bigger than 6.5 inches, you may need a couple minutes less time. If your pan is smaller, you may require a couple minutes more. It should still be gooey in the center when it is done.
whisking the eggs and sugar: you may be asking yourself, “why do I need to whisk the sugar in with the egg first instead of just adding it to the dry ingredients?” This step is to ensure you get that signature paper-thin crackled brownie top.
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