Espresso Brownie Skillet

Espresso Brownie Skillet

Course Dessert
Cuisine American
Keyword brownie, espresso, skillet


  • 1 Cup Almond butter All natural / drippy
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup pure cane sugar
  • 1/3 cup cocoa powder
  • 1 tsp espresso powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup dark chocolate chunks


  1. Preheat your oven to 350F.In a 12-inch cast iron skillet, stir together almond butter, pure cane sugar until well combined. Add eggs, one at a time, making sure each one is mixed in completely before continuing. Add vanilla extract and stir again.Stir in cocoa powder, espresso powder, baking soda and salt until a smooth brownie batter forms.Stir in chopped dark chocolate until evenly distributed, then sprinkle additional chocolate on top if desired.Bake for 20 minutes, until top of skillet brownie is shiny and edges are puffed. Use a toothpick to determine if its done. Bake closer to 25 minutes if you want a cake-like center.Serve skillet brownie warm with vanilla ice cream over top!