Red Velvet Brownie Skillet (Gluten-Free, Dairy-Free)

🌹 8oz dairy free semi-sweet chocolate chips/chunks

🌹 1/2 cup vegan butter, cubed

🌹 6 eggs (separated into 4 whites, then 2 whole eggs + 4 yolks)

🌹 1 cup granulated sugar

🌹 2 tbsp unsweetened cocoa powder

🌹 2 tsp vanilla extract

🌹 1/2 tsp salt

🌹 1 tbsp red food coloring

🌹 1/3 cup Red Velvet Granola Butter®

Here's what you'll do:

🌹 Preheat oven to 350F. Spray an 8 or 10” cast iron skillet or baking dish with non-stick cooking spray, and then line with a piece of parchment paper; set aside.

🌹 Melt the chocolate in the microwave in 20-second intervals until almost fully melted. Add in the butter towards the end, and melt together until you have a smooth mixture.

🌹 In a medium bowl, add in the 4 yolks and 2 whole eggs, 1/2 cup sugar, vanilla, salt, and cocoa powder. Whisk to combine. Then, add in the chocolate/butter mixture and red food coloring, and stir to combine.

🌹 Using a hand mixer, whip the 4 egg whites in a medium bowl until frothy. Slowly pour in the sugar and continue whipping until you have a smooth mixture that white but not fully stiff.

🌹 Gently fold the meringue into the chocolate mixture using a rubber spatula until it’s mostly combined.

🌹 Pour the batter into the prepared skillet or baking dish. Then, dollop the Granola Butter® on top and use a knife to GENTLY swirl around.

🌹 Bake for 35-40 minutes.

🌹 Remove from the oven and allow to cool, as it should cave and create large cracks.

🌹 Serve warm with powdered sugar if desired. INHALE!!