Vegan Brownie Skillet



1 cup nut butter almond, peanut butter, etc.

1/3 cup warm water mixed with 2.5 TBSP Coconut Cloud Original creamer

2 flax eggs

1 tsp vanilla

1/2 cup coconut sugar

1/4 cup cocoa powder

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup vegan chocolate chips divided



Pre-heat the oven to 350ºF, grease an 8” cast iron skillet or cake pan.

Place the nut butter in a large bowl. Melt it in the microwave for about 30 seconds.

Add the Coconut Cloud water/creamer mixture, flax eggs, and vanilla to the nut  butter, and whisk.

Add the coconut sugar, cocoa powder, baking powder, baking soda, and salt to the batter. Mix until incorporated.

Add 1/2 cup of chocolate chips to the batter. Stir with a spatula and spread the batter on the bottom of the prepared pan.

Bake in the oven for about 40 minutes, until the top is set. Start checking at around 30 min. Touch the top lightly with your finger, and if it feels too soft, like the batter under it is still liquid, keep on baking and checking at 5 minute intervals.

Remove from the oven and spread the remaining 1/4 cup chocolate chips on top of the brownies.

Let it cool for at least 15 minutes and serve with our vegan Nutella ‘nice cream’ or your favorite vegan ice cream.