These Mini Skillet Brownies are a perfect quick dessert for two: rich, chocolatey, and naturally sweetened. They’re nut-free, gluten-free, dairy-free, and come together in about 15 minutes from start to finish.
These individual skillet brownies are fun to make and require very few pantry staples. The batter mixes quickly and bakes in just 10 minutes—ideal when you want a warm, chocolatey treat without much fuss.
Ingredients for Mini Brownie Skillets
Sunflower butter – the base of the brownies that keeps them nut-free.
Maple syrup – provides sweetness and moisture.
Egg – binds the batter; a flax egg can be used as a vegan alternative.
Cacao powder – gives the brownies their chocolate flavor.
Coconut flour – used in small amount to keep the texture tender while remaining nut-free.
Substitutions
If you don’t need a nut-free version, any nut butter will substitute nicely for sunflower butter. To make the recipe vegan, try a flax egg in place of the egg. Coconut flour behaves differently from other flours—use about one part coconut flour to three parts of another flour if you opt to swap it out, and expect changes in texture and bake time.
You can bake these in small cast-iron skillets for individual servings or double the recipe and bake it in an 8×8 or 9×9 pan if you prefer a single pan dessert.
Low FODMAP Dessert
This recipe can fit into a low FODMAP plan when made with appropriate ingredients. Maple syrup is low FODMAP in typical serving sizes, coconut flour is generally tolerated in small amounts, and many sunflower butters labeled “no sugar added” are also low FODMAP. As always, check labels and portion sizes according to your individual tolerance.
These skillet brownies are delightful on their own or served with a scoop of Paleo vanilla ice cream for an extra-special treat. If you enjoy brownies, consider exploring other recipes for variety.
- Cookie Dough Topped Brownies
- Vegan Buckeye Brownies
- Paleo Cosmic Brownies
- German Chocolate Brownies
Mini Brownie Skillets
Jessica DeMay
10 minutes
10 minutes
2
Dessert
American
Gluten Free
Ingredients
- ½ cup No sugar added sunflower butter
- ¼ cup maple syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 large egg
- 2 tablespoons cacao powder, sifted
- 2 tablespoons coconut flour
Instructions
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Preheat the oven to 350°F (175°C) and grease two 6.5-inch cast iron skillets (or one 8×8/9×9 pan) with coconut oil.
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In a medium bowl, combine the sunflower butter, maple syrup, salt, vanilla, and egg. Stir until smooth. Add the cacao powder and coconut flour and mix until evenly combined. Divide the batter between the two skillets and spread evenly.
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Bake for about 10 minutes. Let cool slightly before serving—be careful, the skillets will be hot.
Notes:
Any nut butter can be substituted if you don’t need a nut-free version.
Nutrition Information
Carbohydrates: 52 g
Protein: 18 g
Fat: 35 g
Fiber: 4 g
Sugar: 25 g
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