This rich and gooey cast iron brownie skillet is delicious and so easy to make. Made with only few wholesome ingredients, this decadent dessert is not only utterly delicious, but also is Paleo, gluten-free and can be made low carb.
This super chocolatey brownie skillet is going to be the new family favorite this summer!
I mean, who doesn’t LOVE a big ooey-gooey brownie in a skillet, topped with whipped cream or melty ice cream?
This is going to revolutionize the brownie game forever!
And even better, you can use any of my healthy brownie recipes to make a fun cast-iron skillet dessert.
Have fun, play with your favorite chocolate brownie recipe, and enjoy a delicious dessert.
Why do I LOVE skillet brownies?
Number one reason to love this delicious brownie skillet?
You can eat it with a spoon and go to town with this brownie skillet, or dip your face in it! Ps. Let it cool a bit first…
Okay, seriously. This brownie skillet recipe is healthy and so delicious that there is no reason to restrict yourself from digging in.
This is a delicious paleo-friendly and gluten-free dessert that you can feel good about eating.
This brownie recipe can easily be made low carb as well. Either omit the coconut sugar or replace it with a keto-friendly sweetener.
Ingredients needed to make a gluten-free brownie skillet
The ingredients needed for this delicious gooey and fudgy banana brownie recipe are all wholesome, clean, and really good for you! You will need:
Ripe Bananas or Sweet Potato Puree
Ripe bananas and sweet potato puree are naturally sweet, so you don’t need much more added sugar to this recipe.
Additionally, bananas provide a good source of potassium, magnesium, and vitamin B6. You can read more about the health benefits of bananas here.
For nuttiness, gooeyness, fat, and moisture. I prefer a smooth almond butter like this one, but hey, you do you.
To bind and make the brownie moist, use room-temperature eggs.
Eggs are one of the most nutrient-dense foods out there! They are loaded with vitamins, minerals, healthy fats, and proteins! Read more about how incredible eggs are here.
You can use unsweetened cocoa powder as well if that’s what you have on hand.
The main difference between the two is how and how much they have been processed. You can read more about cacao vs. cocoa powder here.
Both on top and in the batter. Does anyone else agree with the more the better when it comes to chocolate?
And chocolate is a superfood since it’s made with cacao, or at least it should be. Get high-quality chocolate to make sure you get the good kind.
Coconut Sugar (Optional)
If you are using really ripe brown bananas I don’t think you necessarily need to add any sugar. But sometimes, when I really crave something sweeter or the bananas aren’t sweet enough, I will add 2 -3 tbsp of coconut sugar (which is totally paleo-friendly) to this healthy banana brownie recipe.
Baking soda just to give the eggs a little help in puffing up the brownie skillet.
A sprinkle of salt in the batter will enhance all the chocolate flavor. I wouldn’t be mad if you sprinkled some flakey sea salt on top as well.
This brownie skillet is flourless and gluten-free
What started as an accident resulted in the best kind of brownie.
Once I simply forgot to add almond flour to my paleo brownie and halfway through baking time I realized my mistake. But you know what?
It might have been the best brownie I had made to that day!
So simply put, brownies (most of them) don’t need any flour! Especially if you like a gooey brownie like I do, you can most likely skip the flour.
Not using any flour only makes this rich and decadent dessert even denser and gooey, which is exactly what we want in a brownie!
Also, no flour means that my brownie recipe is gluten-free, grain-free, paleo, and keto-compliant as well!
How to make Cast Iron Skillet Brownies
If using the banana brownie recipe, in a large bowl, mash ripe bananas either with a fork or a hand mixer.
Then, add almond butter and eggs to the mashed bananas and mix until smooth and even.
Now, add cacao powder, coconut sugar (if using any), salt, and baking soda.
Then, gently fold in chocolate chips into the banana brownie batter.
Lastly, pour into a greased cast-iron skillet, top with more chocolate chips.
Bake and enjoy!
Tips on making the best healthy brownie skillet
This recipe is so easy to make that I almost want to call it fool-proof.
Here are a few tips to make the best brownie skillet!
- Under-bake the brownie skillet for an ooey-gooey result.
- Use room temperature eggs. The batter will mix better, the brownie will bake more evenly, and the bake time will be more exact.
- Swirl some nut butter after poring the batter into the skillet. It will look so pretty!
- Sprinkle some flaky sea salt on top, it really compliments the chocolate brownie so well.
How to serve this chocolate brownie skillet
Doesn’t it look so festive to serve the decadent brownie straight out of the skillet?
And of course, there are so many ways you could serve this rich and gluten-free dessert.
Some of my favorite ways are:
- Serve the brownie skillet warm with a few scoops of vanilla ice cream
- Drizzle more nut butter and chocolate chips on top
- Drizzle with melted chocolate or maple syrup
- Enjoy the brownie skillet with a big glass of cold milk
- Sprinkle some powdered sugar and/or whipped coconut cream
- For a refreshing dessert, serve with whipped full-fat yogurt and fresh raspberries
Substitution for making these this brownie skillet fit your preference
Swap out the almond butter for peanut butter for a yummy twist, or try sun butter if wanting to stay nut-free.
If you want to make this brownie skillet dessert low carb, choose the Gooey Paleo Pumpkin Brownies recipe and use keto-friendly sweetener or skip the coconut sugar altogether.
Try any of my brownie recipes mentioned above to switch this cast-iron recipe up a bit. You can’t go wrong with either.
Wanting to make this brownie vegan? Use flax eggs instead of real eggs. To make a “flax egg”, simply mix 1 tbsp of ground flax seeds with 2 tbsp of water and let sit for a few minutes. For this recipe, you will need two flax “eggs”.
How to store my chocolate banana brownie
For convenient reasons, this brownie skillet will be best served when it is still warm and straight out of the skillet.
However, you can store this healthy brownie in the fridge for up to 5 days – if it can last that long that is…
And yes, you can freeze it too! I would suggest that you first try to take it out from the skillet and individually wrap portion-sized pieces in plastic.
To defrost, heat the individual brownie pieces in the microwave for 30-40 seconds or let them thaw on the countertop for 10 to 20 minutes.
Now, let’s start baking!
And when you are done, please leave me a comment below and rate my recipe. I would love to hear from you!
YOU ALSO MIGHT LOVE THESE healthy chocolate DESSERT RECIPES:
1. Vegan double Chocolate Chip Cookies
2. Chocolate Cake With Peanut Butter Frosting
3. Baked Chocolate Donuts
- 1 1/2 cup mashed ripe bananas *
- 1/2 cup smooth almond butter
- 2 eggs (room temperature)
- 1/2 cup cacao powder
- 2 - 3 tbsp coconut sugar **
- 1/8 tsp baking soda
- 1 cup chocolate chip (divided)
- A pinch of sea salt
- Preheat oven to 350F
- In a large mixing bowl, mash ripe bananas with a fork or hand mixer
- Add almond butter and eggs to the mashed bananas
- Mix the wet ingredients well until smooth and well combined
- Add cacao powder, coconut sugar, baking soda, and a pinch of salt to the wet ingredients. Mix until combined.
- Gently fold 2/3 cup chocolate chips into the batter
- Add the brownie batter to an 8 or 9 inch cast iron skillet (greased with coconut oil). Add the rest of the chocolate chips on top. Swirl a few spoonfuls of almond butter (optional).
- Bake for 12 minutes
- Take the brownie out of the oven and slam it on your kitchen counter (see Tips in the post above) and sprinkle sea salt on top (optional)
- Bake for 9-10 more minutes (until a toothpick comes out clean after inserting in the middle)
- Cut the brownie into squares once it cools down.
* You can also use sweet potato puree or pumpkin puree.
** Use Keto-friendly sugar for a lower carb option.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 251Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 46mgCarbohydrates: 26gFiber: 4gSugar: 17gProtein: 6g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.