The weather has been insanely cold all over the US lately {unless you’re in Florida, in which case… ahem. We’re not speaking}, and I’ve been basically surviving off of soup and more soup and hot chocolate for the past week. I experimented with a black bean cake/brownie thing a few days and it was a semi-fail because I made it in a pan that was way too big, so it came out very thin and almost brittle-like. The flavor was really good, but the texture definitely needed to be worked on. I’ve noticed a bit of a skillet cookie trend going around the blogosphere lately, and I decided to combine the two and make a vegan, gluten-free black brownie in my cast iron skillet! This is seriously PHENOMENAL. It has a blender batter {which is really my favorite thing ever}, and it’s incredibly delicious, rich, and fudgy. Yum, yum, and yum. Topped with some almond milk ice cream, this is nothing short of amazing. Think of it like the healthier, vegan version of the famous Pizzookie. You’re welcome.
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This dessert is made of a bunch of vegan and gluten-free mainstays like coconut flour, cashews, almond milk, and black beans {aka the secret to the best brownies ever}, and the only actual sugar in the recipe comes from the chocolate chips, so as far as desserts go, this is definitely a little healthier. If you’re looking for vegan chips that are affordable and can be found in the regular store, my go-to are the Ghirardelli semisweet, but I’ve been using the Guittard extra-dark chips lately and they are so good! This recipe is deceivingly easy and a perfect way to take care of your chocolatey cravings!
{recipe adapted from Lexie’s Kitchen}
- 2 tbsp coconut oil + 1 tbsp for pan
- ½ cup vegan chocolate chips + ¼ cup (separated)
- ½ cup black beans, rinsed and drained
- ½ cup cashews, boiled for 10 minutes and drained
- ½ cup unsweetened vanilla almond milk
- 3 tbsp agave or honey
- 3 tbsp cocoa powder
- 2 tbsp coconut flour
- ¾ tsp baking powder
- optional: almond milk ice cream and melted chocolate, for serving
- Turn oven on to 325F, place one tablespoon of coconut oil in a 8 inch cast iron skillet, and place skillet in oven while it heats.
- In a small microwave-safe bowl, combine the remaining 2 tbsp coconut oil and ½ cup chocolate chips, and heat in 20 second intervals until melted and smooth.
- In a high-speed blender like a Ninja or Vitamix, combine the boiled cashews, black beans, melted chocolate mixture, and vanilla almond milk, and blend until smooth and creamy.
- Add in the cocoa powder, coconut flour, and baking powder, and blend until a dough forms. Using a spoon, stir in the remaining ¼ cup of chocolate chips.
- Remove warm skillet from oven, pour in the batter, and bake for about 30 minutes, until the top of the brownie appears dry.
- Serve immediately with almond milk ice cream {or your favorite vegan ice cream} and a drizzle of melted chocolate on top!
Selena @ The Nutritious Kitchen says
Oh my goodness. These photos are absolutely drool worthy! And I can’t believe how healthy the recipe is. I am absolutely stunned!! FOR SURE making soon!!
Lori / Adventures of a Sick Chick says
Looks yummy and healthy…and so pretty too! Pinning now!
Tedi says
Wow this looks so incredible. I was so happy to se it is vegan! Can’t wait to try it.
Matt @ Plating Pixels says
I love skillet anything (cobblers, pizza, pies, sautes) and this is now on my list. I’ve heard of using black beans in healthy brownies, but have never tried it. Looks great and a perfect recipe to try that offsets the cheesecake I just posted.
Lisa @ Healthy Nibbles & Bits says
This skillet brownie LOOKS phenomenal! Got to try this soon!
Megan - The Emotional Baker says
I’m all about vegan treats, but you know? I haven’t baked with black beans yet. Have to try this ASAP!
Chelsea Pearl says
Gosh, this looks heavenly! I’ve never had a Pizookie before… I would much prefer this cleaner version! <3
Elodie says
Anyways this can be freeze and rewarmed the night after, so i could just bring it all done at a potluck girls night:P ?
[email protected] says
Elodie, I don’t know if you should freeze it if you plan to eat it the night after. You would probably be okay with just wrapping it tightly with plastic wrap and/or refrigerating it. It doesn’t need to be frozen for just one day, but I believe it would be okay to be frozen for longer term storage. ๐
Elodie says
should i double the recipe for 6 girls?
[email protected] says
I ate this with my 4 roommates (so 5 people total) and it was plenty when served with ice cream! You can definitely double it if you want more generous servings or leftovers.
Thalia @ butter and brioche says
This skillet brownie looks so decadent and delicious.. that I am SO surprised at how healthy it actually is!
Kathleen @ Yummy Crumble says
This looks insanely delicious! I’ve tried black bean brownies before and I wasn’t sold yet. This looks amazing though. I’m trying this for sure ๐