Description
This rich, chocolatey, gluten free brownie recipe is almost too good to be true! This healthy skillet brownie is made healthier with nut butter and zero refined sugars. This recipe is also ready to eat in 15 minutes!
Ingredients
Scale
- 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)*
Instructions
- 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.
Notes
- 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)!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: desserts
- Method: oven
- Cuisine: american
