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.
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Gluten Free Skillet Double Chocolate Brownies
Yield: Makes 6 - 8 servings
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 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)
For Optional Garnish:
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.
View Comments
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