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

Indulgent Chocolate Skillet Brownie: A Gluten-Free Delight

There’s something uniquely comforting about a warm, gooey brownie straight from the oven. This Chocolate Skillet Brownie recipe elevates that experience by combining rich, luscious chocolate with the ease of a single skillet preparation. Whether you’re following a gluten-free diet or simply looking for a delicious dessert, this brownie is sure to satisfy your sweet cravings. Plus, with sugar alternatives and a touch of flaxseed, it’s a treat you can feel a bit better about indulging in.

Ingredients

To create this decadent dessert, you’ll need the following ingredients:

• 8 tablespoons unsalted butter: Provides the rich, creamy base that makes these brownies so irresistible.
• 4 ounces unsweetened baking chocolate: I recommend Ghirardelli for its quality and smooth melting properties.
• 1 cup Swerve or erythritol: A sugar-free sweetener that keeps the sweetness without the added calories.
• 3 tablespoons unsweetened cocoa powder: Adds depth to the chocolate flavor.
• 1/2 cup Bob’s Red Mill 1-to-1 Gluten-Free Flour: Ensures the brownie is tender and gluten-free.
• 1/4 cup ground flaxseed: Gives a slight nutty flavor and a boost of fiber.
• 1 teaspoon baking powder: Helps the brownie rise to the perfect texture.
• 1/2 teaspoon salt: Balances and enhances the chocolate flavor.
• 3 eggs: Binds the ingredients and adds richness.
• 1 teaspoon vanilla extract: Provides a warm, aromatic note.
• 1/2 teaspoon liquid chocolate stevia: Enhances the chocolate flavor without adding sugar.
• Optional: 1/4 cup sugar-free chocolate chips (like Lily’s brand): For extra bursts of chocolate goodness.

Instructions

Follow these simple steps to create your Chocolate Skillet Brownie:

1. Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit. Place 1 tablespoon of butter in your skillet and put it in the oven while it preheats. This will help create a non-stick surface for your brownie.

2. Melt the Chocolate and Butter: In a microwaveable bowl, melt the remaining butter with the baking chocolate for about 1 minute. Stir until smooth and fully combined. This will be the rich chocolate base for your brownie.

3. Combine Dry Ingredients: In a separate bowl, whisk together the Swerve or erythritol, cocoa powder, gluten-free flour, ground flaxseed, baking powder, and salt. Ensure everything is well-mixed to avoid clumps in your batter.

4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the melted chocolate mixture. Stir until everything is well absorbed. At this stage, taste and adjust the sweetener if necessary to suit your preference.

5. Add Eggs and Flavorings: Whisk the eggs with the vanilla extract and liquid chocolate stevia. Add this to the chocolate batter and stir until thoroughly combined. The batter should be glossy and thick.

6. Prepare for Baking: Spread the batter evenly into the preheated skillet. Sprinkle optional chocolate chips over the top if using, for a melty chocolate finish.

7. Bake: Place the skillet in the oven and bake for about 20 minutes. The brownie should be set on top but still slightly gooey in the middle for the ultimate indulgence.

8. Serve and Enjoy: Allow the brownie to cool slightly before serving. It’s best enjoyed warm, directly from the skillet, perhaps with a scoop of your favorite ice cream.

Notes

• Net Carbs: Each serving contains approximately 7.1g of net carbs, making it a suitable treat for those monitoring their carbohydrate intake.
• Nutrition Information: Each serving provides around 170 calories, 9.8g of carbohydrates, 4g of protein, and 15g of fat.

This Chocolate Skillet Brownie is not just a dessert; it’s an experience. With its rich, chocolatey flavor and gooey texture, it’s a perfect way to end a meal or satisfy a sudden chocolate craving. Enjoy this gluten-free delight with friends and family, or savor it as a special treat just for yourself.

ChocolateSkillet Brownie

A rich and decadent brownie made in a skillet, perfect for a warm, gooey dessert experience.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Cooling Time 5 minutes mins

Total Time 35 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 170

Ingredients Equipment Method Notes

Ingredients

  

Brownie

• 113 g butter unsalted
• 113 g unsweetened baking chocolate I use Ghirardelli
• 200 g Swerve or erythritol
• 45 g unsweetened cocoa powder
• 60 g Bob’s Red Mill 1 to 1 Gluten free flour
• 30 g ground flaxseed
• 1 tsp baking powder
• 0.5 tsp salt
• 3 g eggs
• 1 tsp vanilla extract
• 0.5 tsp liquid chocolate stevia
• 60 g sugar free chocolate chips like Lily’s brand, optional

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. This brownie is best served warm with a scoop of ice cream or a dollop of whipped cream.