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!!