Double Chocolate Skillet Brownie with Whipped Cream and Berries
- 250g cake flour
- 30g unsweetened cocoa powder
- 65g coconut oil
- 225g organic brown sugar
- 80g dark chocolate
- 250ml almond milk
- 1 tbsp chia seeds mixed with 4 tbsp water or 1 egg
- 1 tsp vanilla bean powder
- 1 tsp baking powder
- 1/2 tsp sea salt
Whipped cream, vanilla ice cream, figs, blackberries
Preheat oven to 175°C. Place the flour, cocoa powder, vanilla bean powder, baking powder & sea salt into a mixing bowl and stir. Add the sugar and mix.
Chop the chocolate into rough chunks and melt 50 grams of it with the coconut oil in a bowl over simmering water. Stir until smooth. Add the almond milk and chia seeds mixed with water or the egg, and mix well.
Combine the dry and wet ingredients by folding together with a spatula. Stir in the remaining 30 grams of chocolate.
Oil two 10cm (4 inch) cast iron skillets lightly and fill them with the brownie batter 2/3 of the way. Bake for 25 minutes or until a toothpick inserted comes out clean. Allow to cool, then top with whipped cream and berries. Enjoy!
Recipe and image courtesy of Anett Velsberg.