I think you’ll find I’ve had a browniepiphany

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So you know how I’m always whining about how I’m soooo picky with brownies and that I never make them and blah blah blah?!

Yes, well…

I think that might have changed.

THESE.

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Gaahhhh… I can’t even.

Crackly crust. Fudgy, dense interior… IN. A. SKILLET. With ice cream. And date caramel. And two spoons.

Be jealous, it’s okay.

And yeah. They were so good I didn’t even really get proper pictures, but that should tell you just how good they really were. I think they might actually be too good for their own good…

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Everything I want in a brownie and then some. AND double bonus, they’re gluten free and dairy free! Not that I’m either (um, hello BUTTER) (and bread. obvs) but for all my little pallies out there who don’t do the gluten and dairy thing, these are for you. Because I love you and I want you to have fabulous brownies.

Time for second breakfast. I ate oatmeal for the first round, so obviously brownies make a logical second choice? Yes, I thought so too.

tis the season!
tis the season!

The Best Brownies

Gluten free, dairy free, refined sugar free. Recipe adapted from Recreating Happiness, here! I made a 1/2 batch for a 5″ cast iron skillet, so I’ll post those measurements here. Double for a larger skillet, or an 8 by 8 pan. I highly recommend making them in cast iron, because eating them out of a warm skillet is magical.

  • 1.5 tbsp unrefined coconut oil
  • 1 oz dark chocolate (I used 72%)
  • 1/2 c extra dark chocolate chips (I used Guittard)
  • 1/4 c coconut sugar
  • 1/3 c almond flour
  • 1/8 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 egg
  • 1/2 tsp pure vanilla extract
  • 1/4 c extra dark chocolate chips (Guittard)

Preheat the oven to 325, and lightly grease pan of choice (I used a 5″ cast iron skillet and coconut oil).

In a microwave safe bowl, melt coconut oil, dark chocolate, and 1/2 c extra dark chocolate chips until completely melted. Set aside to cool slightly. In a small bowl, whisk together almond flour, baking soda, and salt. Set aside to hang out with the cooling chocolate.

In yet another bowl, whisk together coconut sugar and melted chocolate until combined. Whisk in egg—longer whisking creates the crackly crust! (who knew). Whisk in vanilla, then stir in the contents of the almond flour bowl and the chocolate chips. Pour/spread batter into the prepared pan, and bake for 20-25 minutes, until a tester comes out clean and the top is set. Make sure not to over bake! No one likes dry brownies… I checked mine at 17 minutes, and then let them bake for another 4ish minutes. Mine were fairly thin, so test according to thickness and how hot your oven runs.
Let cool… or not.

Eat out of the skillet, preferably with ice cream and some date caramel… and someone else. Sharing is caring ;)

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Cast iron and being a gore-tex wussie.

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B Bread.

In. A. Skillet!

What is it about baking in cast iron that makes me feel so old school? Not even old school, more like a pioneer…like one of those badasses who trekked across America in wool. Ew. Itchy. I can’t imagine doing something crazy like that with no goretex. Clearly I’m not baller enough for that kind of trek. Besides, a covered wagon sounds all kinds of awful. But really… cast iron! It’s pretty freaking amazing.

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I’d never really considered baking in it before though, as weird as that is… previously to the revelation a skillet was specifically to be used for dutch baby pancakes and browning beef. Maybe naan. Annnddd…. that’s pretty much it. Except for maybe whacking some intruder if I ever had to deal with that kind of thing.

But now! Nowwww I can make banana bread in a skillet, which results in a ridiculously tasty crust and a fun circular shape. This makes me want to procure a baby skillet and make tiny cookies (skillet cookies are BOMB, they’re really more like a pie than a cookie).

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Anyway. This time I made a vegan banana bready thing… kind of like a hybrid between cake and bread, except not bad for you. You could use any recipe you want, just adjust the cook time accordingly as the banana bread will likely be flatter and will cook faster. I made a half recipe to fit my little skillet.

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Banana Skillet Bread

Recipe adapted slightly from A Splash of Something, here! These measurements are for the half recipe that fit in my baby skillet (about 6″). The bread isn’t overly sweet, and is excellent with nut butter (obvs I would say that…)

  • 1 c whole wheat pastry flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 2 ripe bananas, mashed
  • 1/8 c organic grade B maple syrup
  • 1/8 c water
  • 3/4 tsp vanilla extract
  • 1 tsp canola oil
  • 2 tbsp unsweetened applesauce

Preheat the oven, and also the skillet, to 350.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. In a larger bowl, mash bananas, then add in maple, water, vanilla, oil and applesauce. Stir in flour, until just barely incorporated.

Take the skillet out of the oven (carefully, it’s hot…), and melt a bit of Earth Balance or coconut oil in it, to coat the bottom and sides. Pour in the batter and flatten it out a bit, then bake for about 30 minutes, or until a tester comes out clean.

Once mine was slightly cooler, I brushed the top with a bit more maple syrup. Let cool in the skillet, and store tightly wrapped (I use foil).

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