Whether you call these delights gluten free skillet brownies, soft baked giant cookie, or a cookie cake (like Mrs. Fields), they are delicious. They are higher than a cookie, lower than brownies, and taste like brownies; just superb! Bake them in multiple size pans and skillets.
Rich gluten free skillet brownies with your choice of chocolate chips and/or nuts with multiple topping choices to feet your cravings.
Ingredients:
- 6-1/2 tablespoons unsalted butter (or half Earth Balance Buttery Sticks and Shortening Sticks for dairy-free), at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure/gluten free vanilla extract
- 1 cup Carla's Gluten Free All-Purpose Flour Blend Recipe*
- 1/4 cup gluten free Dutch processed cocoa powder**
- 3/4 teaspoon gluten free baking powder (Rumford's)
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1 cup (7 ounces) dark or semi-sweet gluten free chocolate chips (Enjoy Life mini chips for dairy-free)
- 1/2 cup chopped nuts (pecans, walnuts, or macadamia nuts) (or additional chocolate chips)
- 1/4 cup Chocolate Ganache, thinned out with additional cream (or gluten free chocolate syrup)
- 1/2 to 1 cup chopped nuts
- 1 scoop of gluten free ice cream
- 1/4 cup gluten free chocolate chips
- Fresh berries
Instructions:
- Preheat the oven to 350ºF.
- In the bowl of your electric mixer, fitted with the paddle attachment, cream together the butter and sugar on low speed just until moist. Increase speed to medium and beat for 3 - 5 minutes to help dissolve the sugar.
- Mix in the egg and vanilla.
- Sift together the flour blend, cocoa powder, baking powder, baking soda, and salt and mix in just until combined.
- Fold in the chocolate chips, and nuts, if using, on low speed.
- Evenly distribute the dough in an ungreased 10-inch cast iron or oven-proof skillet**
- Bake on the center shelf of your oven for 18 minutes or until just set in the center.
- Allow to cool in the skillet for at least 10 minutes or completely before slicing.
- Top with ice cream, whipped cream, chopped nuts, chocolate chips, chocolate syrup or ganache, and/or berries, if desired.
Tips
*If you are allergic to corn and potato, when making the flour blend, use tapioca flour instead of cornstarch and arrowroot powder instead of potato starch.
**If you use regular cocoa powder (natural), omit the baking powder and increase the baking soda to 1/2 teaspoon. They will turn out a bit more crisp on the outside.
***Bake them in a 12-inch oven-proof non-stick or cast iron skillet, 9 x 12 rimmed baking sheet, or up to 9x13-inch casserole dish until center is set.
Thank you always addressing us corn allergy peeps (down below in the tips). I sure appreciate it, Carla.
Robina,
You are very welcome. Hopefully, you’ve discovered the substitutes page which states to use potato starch in place of cornstarch – http://glutenfreerecipebox.com/gluten-free-substitutes/ .
Carla