This recipe for fudgy, chocolatey, gluten-free skillet brownies is almost too good to be true! Made with nut butter and zero refined sugars, this peanut butter brownie is ready in 15 minutes! What more could you want?
*Please note* this post was originally published in 2018. I’ve since redone the text but the recipe remains the same.
I’m still here! Almost 39 weeks and holding strong – thank goodness – because now I can share with you this little treasure I’ve been sitting on for a month. I created this fudgy, rich, decadent masterpiece in a skillet one day when I was craving chocolate something fierce; but not just any chocolate. All I wanted was warmth, gooey-ness, and minimal effort. A little bit of a “healthier” treat wasn’t the worst idea either.
I’m calling this skillet brownies because you technically, you could share the brownie(s) but personally, I call this a single serving!
What makes this peanut butter brownie clean eating?
So not only is this brownie gluten-free, but it is definitely “clean” eating; it’s full of protein, thanks to the peanut butter (almond butter would work too), and it’s made with zero refined sugars! The whole thing only has 1/3 cup honey, and it’s also sweetened with banana. Pretty awesome, right? You could practically eat this for breakfast. Really. There’s even espresso powder in there, so you can get your coffee fix in too.
I like to top our skillet brownie with salted caramel sauce, and a bit of ice cream, but you could even use coconut whipped cream or nothing at all! The ice cream in these pictures is another no-churn recipe I’m perfecting – I can’t wait to share it too!!!
Are these skillet brownies easy to make?
So easy!! You can mix all of the ingredients up in one bowl, pop this beauty in the oven during dinner, and share a warm, yummy treat with your family for dessert. Or just make it for yourself, whenever you want. 😉 No judgement. It’s healthy, right!?
But really, this is so easy. Start by mashing the banana in one big bowl, then add all of the other ingredients after that. The batter will be extremely thick, so spread it around to cover the whole base of the skillet before putting it in the oven.
Do you have to use peanut butter?
I’ve made this skillet with almond butter too and it’s terrific; however, I haven’t tried it with sunflower butter or anything other than those two options. If you do, let me know!
As for the honey, you could also swap that out for maple syrup and use a flax egg instead of a regular egg to keep things vegan.
One other little tip – if you undercook the brownie just a tad then it is also exceptionally gooey on the inside! I found 12-13 minutes to be just perfect.
Whew. I’m so glad I got this post out! Be sure to keep an eye on my Instagram stories for any baby developments (if there are any). Fingers crossed!
PS – make this brownie this weekend!!!!
Some other gluten-free and healthier goodies on the blog for you to check out:Print
This recipe for fudgy, chocolatey, gluten free skillet brownies is almost too good to be true! Made with nut butter and zero refined sugars, this peanut butter brownie is ready in 15 minutes! What more could you want?
- 1 ripe banana
- 1 cup creamy peanut butter*
- 1/3 cup honey
- 1 egg
- 1 tbsp coconut oil, melted
- 2 tsp pure vanilla extract
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp instant espresso powder (optional)*
- Preheat the oven to 350 F and lightly grease a 10″ oven-safe skillet with coconut oil.
- In a large bowl, mash the banana until no large chunks remain. Add the peanut butter and combine thoroughly with a large wooden spoon. Add the honey, egg, coconut oil and vanilla extract and stir until combined. Add the cocoa powder, baking powder and instant espresso, if using. The batter will be very thick.
- Spread the batter evenly into the skillet, and bake for 12-13 minutes. Use a toothpick to test the center of the skillet after 12 minutes; it’s ok if it’s a little wet, if you’d like more of a gooey brownie. Top with ice cream and salted caramel sauce, and serve immediately!
Leftovers can be removed from the skillet and placed into an airtight container to keep at room temperature for 1-2 days.
- Sub the peanut butter for almond butter if you’d like. I used natural peanut butter.
- The espresso powder is entirely optional, but I find it really brings out the chocolate flavour (I promise, it won’t taste like coffee)!
- Category: desserts
- Method: oven
- Cuisine: american
Keywords: gluten free skillet brownies // healthy skillet recipes // clean eating desserts