Hot Brownie Skillet


Vegan hot brownie skillet
Prep Time: 17M
Cooking Time: 20M
Serves: 5

Chocolate chunks and pecans make this brownie something special.

One big skillet = 5 servings

There's more what this came from!



  • All purpose flour : 1 cup
  • Coconut flour : 1/2 cup
  • Almond flour : 1/2 cup
  • Coconut sugar : 3 tbsp
  • Baking powder : 1 tbsp
  • Raw unsweetened cocoa powder : 1/3 cup
  • Cinnamon : 1/4 tsp
  • Nutmeg : 1/8 tsp
  • Ginger : 1/8 tsp
  • All spices : 1/8 tsp
  • Pinch of salt
  • Chopped pecan : 1/4 cup
  • Dark chocolate chips : 1/4 cup


  • Ripe banana : 1
  • Nut butter : 1/4 cup (almond, peanut …)
  • Pumpkin sauce : 3/4 cup
  • Maple syrup : 3 tbsp
  • Flax egg : 2 (2 tbsp ground flax seeds + 5 tbsp water)
  • Vanilla extract : 1 tsp
  • Chocolate sauce ingredients
  • Raw cocoa powder : 1/4 cup
  • Coconut oil : 1/4 cup
  • Maple syrup : 1 tbsp


  • One Peanut Butter MiiRO popsicle

Chocolate chunks and pecans make this brownie something special.

One big skillet = 5 servings


Prepare the brownie

  • Heat the oven at 350F (180°C).
  • Prepare the flax egg by mixing 2 tbsp of ground flaxseeds with 5 tbsp of lukewarm water. Stir well and sit while preparing the rest.
  • In a medium bowl, mash the ripe banana using a fork. Add in the pumpkin sauce, the nut butter, maple syrup and vanilla extract. Mix well. Note: You can use any nut butter of your choice: almond or cashew give the lightest flavor, but you can use peanut butter for an extra flavor. For the pumpkin sauce you can simply make your own by steaming half a pumpkin and blending with a splash of water.
  • Pour the flax egg in the wet mixture, and mix well until fully combined.
  • Prepare the dry mixture by mixing all the dry ingredients except pecan and chocolate chips in a large bowl.
  • Pour the wet mixture over the dry one and mix well using a wooden spatula or your hands until everything is combined and you obtain an homogeneous dough.
  • Add half of the chopped pecans and half the chocolate chunks and mix roughly.
  • Spread the brownie dough in a ovenproof skillet. Sprinkle the other half of pecan and chocolate.
  • Bake in oven for about 20 minutes. When finished, let cool down at room temperature a few minutes.

Prepare the chocolate coating and dress

  • Gently melt the coconut oil in a double boiler. Remove from heat and mix in the maple syrup and cocoa powder until perfectly combined.
  • Drizzle the chocolate sauce over the brownie.
  • Cut your favorite MiiRO (or similar) popsicle in big pieces and spread on the warm brownie.

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