Vegan Olive Oil Skillet BrowniesJune 19th, 2020
Craving something sweet, but don’t want too many leftovers? Megan Mitchell’s latest recipe is full of rich chocolate flavor, short on prep (it’s ready in about 30 minutes), and the perfect serving size for two. Did we mention it’s vegan?
Vegan Olive Oil Skillet Brownies
Yield: 2 servings
Active Time: 10 minutes
Total Time: 30 minutes
½ cup Thrive Market Organic Dark Chocolate Chips, plus more for sprinkling
¼ cup Thrive Market Organic Extra Virgin Olive Oil, plus more for coating pan
¼ cup Thrive Market Organic Maple Syrup
½ teaspoon Thrive Market Organic Vanilla Extract
½ cup gluten-free flour
2 tablespoons cocoa powder
1 teaspoon Thrive Market Baking Soda
½ teaspoon espresso powder
Pinch of fine sea salt
Flaked sea salt
Preheat oven to 325°F. Lightly oil a 7-inch cast iron skillet, two 5-ounce ramekins, or any small ovenproof dish. Melt chocolate in a small saucepan over medium-low. Whisk until melted and smooth, about 2 minutes. Pour into a medium bowl; whisk in maple syrup and vanilla.
Whisk flour, cocoa powder, baking soda, espresso powder, and sea salt in a small bowl. Pour dry ingredients on top of chocolate mixture. Combine with a whisk, then finish stirring with a silicone spatula until you no longer see any flour bits. Pour into the prepared dish and bake for 15 to 20 minutes, or until set around the edges, puffed up, and brownies only slightly jiggle in the middle. Let cool 5 minutes before eating. Serve with a scoop of vegan ice cream, if desired.
Recipe by: Megan Mitchell