I'm not quite sure why but baking in my cast iron skillet is my new favorite thing. THANKS @rachaelsgoodeats. This was inspired by her cookie skillet, that I made and was OBSESSED with. I have to let you all in on a little secret though, baking is not my favorite thing in the world. I suck at it. Its so much more complex than cooking. Everything has to be so exact and precise which is not my thing, I'm a little all over the place. But I've been testing out some recipes and trying to enhance my baking skills so expect lots of recipes in the future. I will only post recipes to what actually comes out good enough though! I thought these came out bomb, they're dense, fudgy, thick, chocolaty, not super sweet + almost guilt free brownies.
Ingredients:
Preheat over to 325 degrees F. Grease skillet with coconut oil. Combine all dry ingredients into a bowl and whisk together so they're all evenly incorporated. In a separate bowl make your vegan egg (I did 2 TBSP neat egg powder + 2 TBSP water), add cashew milk, vanilla extract, nut butter, and coconut oil. Whisk or use a hand beater until all wet ingredients are evenly incorporated. Make a well into your dry ingredients and slowly add in wet ingredients using a wooden spoon or plastic spatula to combine. If batter is a tad dry and hard to mix add more melted coconut oil or nut milk. Pour batter into skillet and place square pieces of salted caramel chocolate on top. Bake for 28-30 minutes. I used half a bar on top of brownies and then just ended up melting the other half with about 2 tablespoons coconut oil and 2 tablespoons nut butter and poured over top once brownies were done baking and it made the best salted caramel glaze on top.
So bake away and enjoy babes!
xo
- 3/8 cups flour (I used organic unbleached white flour)
- 1/2 cup coconut sugar
- 1/4 tsp pink salt
- 1 cup nut butter of choice
- 1/2 cup cacao powder
- 1 tsp vanilla extract
- 2 neat eggs (vegan egg replacer)
- 1/2 cup nut milk of choice
- 1 bar of Loving Earth salted caramel chocolate
- 1/2 cup coconut oil (melted)
Preheat over to 325 degrees F. Grease skillet with coconut oil. Combine all dry ingredients into a bowl and whisk together so they're all evenly incorporated. In a separate bowl make your vegan egg (I did 2 TBSP neat egg powder + 2 TBSP water), add cashew milk, vanilla extract, nut butter, and coconut oil. Whisk or use a hand beater until all wet ingredients are evenly incorporated. Make a well into your dry ingredients and slowly add in wet ingredients using a wooden spoon or plastic spatula to combine. If batter is a tad dry and hard to mix add more melted coconut oil or nut milk. Pour batter into skillet and place square pieces of salted caramel chocolate on top. Bake for 28-30 minutes. I used half a bar on top of brownies and then just ended up melting the other half with about 2 tablespoons coconut oil and 2 tablespoons nut butter and poured over top once brownies were done baking and it made the best salted caramel glaze on top.
So bake away and enjoy babes!
xo