In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Indulge in Decadence: Chocolate Skillet Brownie Recipe

Craving something rich, chocolatey, and utterly satisfying? Look no further than this delightful Chocolate Skillet Brownie. Perfectly gooey with a hint of crispness on the edges, this brownie is designed to be enjoyed straight from the oven. It’s a gluten-free treat that caters to those seeking a lower-carb dessert without compromising on flavor. Let’s dive into creating this mouthwatering masterpiece!

Ingredients

To craft the perfect Chocolate Skillet Brownie, you’ll need the following ingredients:

• 8 tablespoons unsalted butter
• 4 ounces unsweetened baking chocolate (I recommend Ghirardelli for its superior quality)
• 1 cup Swerve or erythritol (a sugar alternative)
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup Bob’s Red Mill 1-to-1 Gluten-Free Flour
• 1/4 cup ground flaxseed
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon liquid chocolate stevia (adjust to taste)
• Optional: 1/4 cup sugar-free chocolate chips, such as Lily’s brand

Instructions

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). As the oven warms, place 1 tablespoon of butter in your skillet and set it in the oven. This step ensures the skillet is nicely heated, contributing to that perfect brownie texture.

Step 2: Melt the Chocolate

In a microwave-safe bowl, combine the remaining 7 tablespoons of butter with the unsweetened baking chocolate. Microwave for about 1 minute, then stir until the mixture is smooth and glossy.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the Swerve or erythritol, cocoa powder, gluten-free flour, ground flaxseed, baking powder, and salt. This blend will form the base of your brownie batter.

Step 4: Combine Ingredients

Add your dry ingredients to the melted chocolate mixture, stirring until the dry mix is fully absorbed. At this point, taste the mixture and adjust the sweetener if necessary.

Step 5: Incorporate the Eggs

In another small bowl, whisk together the eggs, vanilla extract, and liquid chocolate stevia. Pour this into the chocolate batter, mixing until all the components are well combined and the batter is smooth.

Step 6: Bake to Perfection

Pour the batter into the preheated skillet, spreading it evenly. If you’re using chocolate chips, sprinkle them over the top. Bake in the oven for about 20 minutes. The edges should be slightly crispy, while the center remains fudgy.

Step 7: Serve and Enjoy

Allow the brownie to cool slightly before serving. It’s best enjoyed warm, straight from the skillet. This dessert is a perfect match for a scoop of your favorite low-carb ice cream or a dollop of whipped cream.

Nutritional Information

For those mindful of nutrition, here’s a quick breakdown per serving:

• Calories: 170 kcal
• Carbohydrates: 9.8g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 8.7g
• Cholesterol: 65mg
• Sodium: 112mg
• Fiber: 2.7g
• Net Carbs: 7.1g*

Final Thoughts

This Chocolate Skillet Brownie is more than just a treat—it’s an experience. The combination of rich chocolate, the slight crunch of flaxseed, and the melt-in-your-mouth texture make it a standout dessert. Whether you’re following a gluten-free diet or simply looking for a delicious low-carb option, this brownie is sure to satisfy your sweet tooth. Don’t forget to share this indulgent delight with family and friends, or savor it all to yourself. Happy baking!

Chocolate Skillet Brownie

Indulge in a rich and gooey chocolate brownie baked to perfection in a skillet. This gluten-free treat is perfect for satisfying your sweet tooth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 1 brownie

Course: Dessert

Cuisine: American

Calories: 170

Ingredients Equipment Method Notes

Ingredients

  

Chocolate Skillet Brownie

• 8 tablespoons butter unsalted
• 4 ounces unsweetened baking chocolate I use Ghiraredelli
• 1 cup Swerve or erythritol
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup Bob’s Red Mill 1 to 1 Gluten free flour
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp salt
• 3 g eggs
• 1 tsp vanilla extract
• 1/2 tsp liquid chocolate stevia
• 1/4 cup sugar free chocolate chips Optional, like Lily’s brand

Equipment

• Skillet

Method

 

1. Preheat oven to 350 degrees.
2. Place 1 tablespoon butter in skillet and place in oven while preheating.
3. In a microwaveable bowl melt the remaining butter and the baking chocolate for 1 minute. Stir until smooth.
4. In another bowl whisk together the Swerve, cocoa powder, flour, flaxseed, baking powder and salt.
5. Add the dry ingredients to the melted chocolate and stir until absorbed.
6. Taste and adjust sweetener here before adding eggs.
7. Whisk the eggs, stevia and extract then add them to the chocolate batter and stir until thoroughly combined.
8. Spread this batter into the skillet and add optional chocolate chips if desired.
9. Bake for 20 minutes. Cool slightly.
10. Best if enjoyed warm right out of the oven.

Notes

Net Carbs: 7.1g* per serving. For the best texture, do not overbake, as the brownie will continue to cook slightly in the skillet after removal from the oven.