Almond Butter Skillet Brownie

Almond Butter Skillet Brownie

This almond butter skillet brownie by blogger Katiebird Bakes is so fudgy and rich, you’d never know it’s completely gluten-free and flourless. Get the ice cream and a few spoons ready – skillet brownies were made for digging in.

Prep Time
Cook Time
25 minutes
Almond Butter Skillet Brownie
Katie Olsen
Meet the Chef: Katie Olsen

Katie is a lawyer by day and a baker by night. She creates sophisticated yet approachable recipes that you can bake on a weeknight and share with your friends and family. She firmly believes that anyone who can read, can bake. Keep up with her by following @katiebirdbakes on Instagram, or visiting her blog, Katiebird Bakes.

1 12-inch skillet brownie (approx 8 servings)
  • 1 cup almond butter (natural kind works best)
  • ¾ cup Domino® Golden Sugar
  • ¼ cup milk of choice (dairy or plant-based)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup cocoa powder
  • ¼ teaspoon espresso powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped dark chocolate or chocolate chips

Step 1

Preheat your oven to 350F.

Step 2

In a 12-inch cast iron skillet*, stir together almond butter, Domino® Golden Sugar and milk of choice until well combined. Add eggs, one at a time, making sure each one is mixed in completely before continuing. Add vanilla extract and stir again.

Step 3

Stir in cocoa powder, espresso powder, baking soda and salt until a smooth brownie batter forms.

Step 4

Stir in chopped dark chocolate until evenly distributed, then sprinkle additional chocolate on top if desired.

Step 5

Bake for 20-25 minutes, until top of skillet brownie is shiny and edges are puffed. A toothpick inserted in the center should come out nearly clean. Bake closer to 20 minutes if you want a gooey center.

Step 6

Serve skillet brownie warm with vanilla ice cream over top, and dig right in with a spoon.

Rate & Review