You’ll Want to Make These Gluten-Free Skillet Brownies Every Weekend
Giada de Laurentiis has done it again. A mastermind in creating tasty recipes sans gluten (we can’t get enough of her gluten-free Chicken Milanese or chocolate chip banana bread), the Italian chef, cookbook author, and Food Network personality is now bringing us this Gluten-Free Skillet Brownie recipe. It bakes brownies as decadent as the traditional chocolatey snacks, but without refined sugar and all-purpose flour. The result? A sweet treat you can sink your teeth into without any worry (other than you might eat the entire batch in one sitting).
The recipe swaps traditional flour for almond flour — an ingredient that not only bakes a gluten-free brownie, but also imparts more delicious flavor and texture. For sweetness, Giada uses coconut sugar (a plant-based, natural sweetener similar in taste and texture to cane sugar) and couples that with bittersweet chocolate chips and cocoa powder to produce the perfect brownie. Mixing the chips in, as well as sprinkling them on top, also means the ooey gooey goodness is spread throughout the dessert.
One technique Giada swears by for the best bake: Using room-temperature eggs (there are two whole and one yolk in this recipe). They’ll incorporate better with the other ingredients.
And let’s face it — by baking the brownies in a nonstick ovenproof skillet and cutting the finished product into wedges, it’ll result in no more fighting over who gets a crispy and chewy edge piece.