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 Market, Wegmans 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
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).
-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!