deep-dish skillet brownie {vegan + gluten-free}
Prep time
Cook time
Total time
Recipe type: Brownies & Bars
Serves: one 8-inch brownie
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove warm skillet from oven, pour in the batter, and bake for about 30 minutes, until the top of the brownie appears dry.
  6. Serve immediately with almond milk ice cream {or your favorite vegan ice cream} and a drizzle of melted chocolate on top!
Recipe by The Baking Fairy at