Gluten-Free Skillet Brownies

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For this month’s secret recipe club, I was assigned to cook something from Amanda’s wonderful blog.

Gluten-Free Skillet Brownies from Healthy Green Kitchen

I’ve lusted after many of her luscious looking desserts before so I knew I would try one of the sweets. My kids love brownies and this recipe for skillet brownies looked so easy and delicious (you compile and bake the recipe right in your cast-iron skillet!), so that’s what I decided to make.

gluten free brownie batter

I didn’t want to stray too far from Amanda’s recipe so just made a couple of changes: I swapped out the white sugar for unrefined sugar and decreased the amount a bit, and I used gluten-free almond flour instead of the regular flour. I’ve made this 1:1 flour substitution in many baking recipes and almost always get really good results…this time was no exception.

Made with almond flour, these brownies aren’t thick and cakey; they are chewy and fudgy…everything I think a brownie should be. My discerning kids loved them and had no clue they were gluten-free.

You can serve these cut in wedge/triangle shapes or make haphazard squares and other shapes like I did. Note that these probably aren’t going to win a brownie beauty contest or anything as they’re thin and a little messy to slice, but I guarantee they’ll be happily devoured. I am going to try doubling the recipe (and increasing the baking time) next time I make them so they’ll be bigger :)

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fudgy brownies

fudgy brownies
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Gluten Free Fudgy Brownies Recipe

Adapted from Brownies in a Cast-Iron Skillet @ Recipes by Amanda's Cookin'
Make sure your skillet is well-seasoned so the brownies don't stick...


  • *3/4 cup organic salted butter, cut into chunks
  • *3 oz unsweetened baking chocolate coarsely chopped (I used Ghirardhelli brand)
  • *1 cup organic cane sugar
  • *1/4 cup dark muscovado or organic brown sugar
  • *3 eggs preferably organic and free-range
  • *3/4 cup almond flour/meal I used Bob's Red Mill brand
  • *1 teaspoon pure vanilla extract


  • 1. Preheat oven to 325 degrees F.
  • 2. Place butter and chocolate in your cast-iron skillet. Cook over very low heat, stirring occasionally, until completely melted.
  • 3. Remove pan from the heat and add the sugars. Stir well to combine.
  • 4. Add eggs, one at a time, stirring well after each addition. Add vanilla, stir well, then add almond flour and stir until completely mixed in. Run a rubber spatula around the edges of the pan to clean off the batter, then mix it into the center.
  • 5. Place skillet in the oven. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. To be honest, I like my brownies a little on the underdone/fudgy side so I took them out of the oven right at 25 minutes.
  • 6. Allow to cool before serving.

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