You know, there’s just something magical about a brownie straight out of a skillet. Growing up, my mom used to make desserts that never made it to the plate. We’d grab spoons and dive in while it was still warm and gooey.
That memory inspired me to create this recipe—not just for the nostalgia but because sometimes, you need a dessert that feels like a hug.
These gluten-free brownies tick every box: rich, fudgy, and a cinch to whip up.
Plus, they’re made with real, fresh ingredients you can feel good about.
Tips for the Best Brownies
- Use high-quality chocolate for the best flavor. It makes all the difference.
- Don’t overbake! Skillet brownies continue to cook as they cool.
- For a vegan version, substitute eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes).
Variations
- Dairy-Free: Use coconut oil or vegan butter, and make sure your chocolate is dairy-free.
- Nut-Free: Skip the nuts and add mini marshmallows or dried cranberries for a twist.
- Spiced: Stir in 1/2 tsp cinnamon or a pinch of cayenne for a little kick.
Serving Suggestions
Serve it right from the skillet for a rustic feel. Add a dollop of whipped cream, a drizzle of caramel sauce, or pair it with your favorite ice cream. For a gathering, sprinkle powdered sugar over the top for a classic finish.

Gluten-Free Skillet Brownies
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A rich and fudgy brownie baked in a skillet, perfect for sharing. Gluten-free and customizable with dairy-free and nut-free options.
Ingredients
- 1/2 cup (1 stick) unsalted butter or dairy-free butter
- 1 cup dark chocolate chips (choose dairy-free if needed)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup gluten-free all-purpose flour blend
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Melt the butter and chocolate: In a medium cast-iron skillet (10-inch works best), melt the butter over low heat. Add the chocolate chips and stir until smooth. Turn off the heat but keep the skillet warm.
- Mix the wet ingredients: Whisk in both sugars while the chocolate mixture is still warm, followed by the eggs and vanilla extract. The warmth helps dissolve the sugar for that shiny brownie crust!
- Combine the dry ingredients: In a small bowl, sift together the gluten-free flour, cocoa powder, baking powder, and sea salt. Gradually fold the dry mix into the wet ingredients, being careful not to overmix.
- Customize your brownie: If you’re adding nuts, fold them in now. You could also toss in extra chocolate chips for more melty pockets of joy.
- Bake: Smooth the batter evenly in the skillet. Bake at 350°F (175°C) for 20–25 minutes, depending on how gooey you like your brownies. Start checking at 20 minutes; a toothpick inserted in the center should come out with a few moist crumbs.
- Serve warm: Let the skillet cool slightly (if you can wait). Serve directly from the skillet with a scoop of vanilla ice cream or a sprinkle of flaky sea salt.
Notes
Best served warm. Store leftovers in the skillet covered with foil for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of skillet
- Calories: 320
- Sugar: 25g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg