Vegan Brownie Cookie Skillet

Dessert, Vegan

I made this Vegan Brownie Cookie Skillet using my favorite cast iron skillet.  It was decadent and delicious, chewy and chocolatey.  I served my cookie skillet warm, right out of the oven with a scoop of nondairy ice cream.  It was a great dessert.

I love to buy my baking ingredients and fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.


Vegan Brownie Skillet

Ingredients:
1 Cup of peanut butter
1/3 Cup of almond milk, (you can also use rice milk if desired)
2 Egg Replacers, Bobsredmill or 2 flax eggs
1 Teaspoon of vanilla extract
1/2 Cup of coconut sugar
1/4 Cup of cocoa powder
1/4 Teaspoon of baking powder
1/4 Teaspoon of baking soda
1/4 Teaspoon of Himalayan salt
1/2 Cup of nondairy chocolate chips, (you can also add additional chocolate chips to the top if desired before baking).

Directions:
-Preheat the oven to 350F degrees. Grease a 9 inch skillet or cake pan. (You can also use a 8 inch pan if preferred).
-Add the peanut butter to a double boiler to melt in a microwave for about 30 seconds.
Then add the melted peanut butter to a large bowl with the egg replacers, almond milk, vanilla extract and mix everything together. Then add the coconut sugar, cocoa powder, baking powder, baking soda and Himalayan salt to the batter. Combine well.
-Add 1/2 cup of nondairy chocolate chips to the batter then combine well.
-Add the batter to a greased pan and spread on the bottom. (You can add additional chocolate chips to the top if desired, just press the chips into the top of the brownie). Then bake in the oven for about 30 to 40 minutes until the top is set. Touch the top lightly with your fingers or insert a toothpick in the center, if it feels too soft like the batter under it is still liquid then bake for another 5 minutes.
Remove from the oven and let cool for at least 5 minutes. Serve with your favorite ice cream and slice and enjoy!

 

You May Also Like:

Vegan Chickpea Salad

My Vegan Chickpea Salad is quick and easy to make using ingredients like mashed chickpeas, chopped celery and onions, Dijon mustard, and vegan mayo. It is full of flavor and packed with protein.

Vegan Blueberry Cheesecake Cups

Try these Vegan Blueberry Cheesecake Cups. They are made from creamy coconut milk, blueberry jam, and graham crackers to name a few ingredients.

Vegan Chocolate Brownies

Try these Vegan Chocolate Brownies for dessert. They were made using my favorite chopped non dairy chocolate chunks and vegan non dairy chocolate chips, and topped off with a dollop of whipped cream.

Vegan Chocolate Peanut Butter Brownies

These Vegan Chocolate Peanut Butter Brownies are moist and decadent, a chocolate lover’s delight. Some key ingredients included nondairy chocolate chips and drizzled with melted peanut butter; this dessert was quick and easy to make.

Vegan White Chocolate Almond Nut Cookies

My Vegan White Chocolate Almond Nut Cookies are great for dessert. They were moist and chewy, as well as pretty easy to make.

Delicious and Creamy Cannellini Soup

My Delicious & Creamy Cannellini Soup is smooth and tasty.  Some of the key ingredients were russet potatoes, fresh basil, nutritional yeast and cannellini beans. 

Vegan Peanut Butter and Banana Muffins

Vegan Peanut Butter and Banana Muffins are a delicious breakfast dish that is full of flavor. The muffins have a moist texture and a rich and decadent taste that your family will truly enjoy.

Cinnamon Coffee Cake

This Cinnamon Coffee Cake is perfect for breakfast – it’s moist and delicious. It has a wonderful crumb filling, a nice texture, and a delicious cinnamon flavor.

Mediterranean Spaghetti Dish

This Mediterranean Spaghetti Dish was made using my favorite gluten free spaghetti.  Some other key ingredients were plant based chicken, green olives, grape tomatoes, sautéed spinach and minced garlic.  It’s topped off with a creamy vegan feta cheese sauce. 

Tropical Green Smothie

For breakfast, try making this tasty Tropical Green Smoothie. It’s made from frozen bananas, fresh spinach, coconut milk, and granny smith apple. It provides a delicious energy boost.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest