Decadent Chocolate Peanut Butter Brownie Skillet
Decadent Chocolate Peanut Butter Brownie Skillet is the way to go if you want indulgent, healthy brownies baked in an iron cast skillet!
Servings: 8
Calories:
Ingredients
- 1 cup all natural peanut butter (stir well before measuring)
- ½ cup Nectevia
- 1 egg
- ½ cup pumpkin puree
- 1 tablespoon coconut oil melted and cooled
- 1 teaspoon pure vanilla extract
- ½ cup all purpose or whole wheat flour
- ¼ cup good quality dark or unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ cup 60% bittersweet or sugar free mini chocolate chips
Chocolate Drizzle
- ¼ cup 60% bittersweet or sugar free mini chocolate chips
- ¼ teaspoon coconut oil
Peanut Butter Drizzle
- 2 tablespoons natural peanut butter
Instructions
- Preheat oven to 350
- Mix together peanut butter butter, Nectevia, pumpkin, egg, coconut oil and vanilla extract together.
- Add in flour, cocoa powder, baking powder + baking soda.
- Stir thoroughly until batter is mixed.
- Fold in chocolate chips.
- Pour in to greased 10 inch skillet and bake at 350 for 22 - 25 minutes. Don't overbake.
- Add 1/4 cup chocolate chips while brownies are still hot. Time to make the drizzles
Chocolate Drizzle
- In a microwave-safe bowl, add ¼ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until softened and melted. Stir until smooth. Spoon melted chocolate into a small zip bag and trim a corner off. Pipe chocolate drizzles over brownie cake.
Peanut Butter Drizzle
- In a separate small bowl, microwave the peanut butter for 30 seconds - 1 minute.
- Spoon melted peanut butter into a small zip bag and trim a corner off. Pipe chocolate over brownie cake.
- Devour!
Notes
Serve it warm out of the oven, room temperature or refrigerated.
If you want to use a non cast iron pan, use the thickest pan you have that will hold on to the most heat.
If you want to use a non cast iron pan, use the thickest pan you have that will hold on to the most heat.