Rich, fudgy and totally delicious, this Vegan Skillet Brownie is totally indulgent! Made in a single bowl and baked/eaten completely out of a skillet, this recipe is truly the perfect share dessert. Top with dairy-free vanilla ice cream, throw in some spoons and go to town. Let's learn how to make it!
This vegan skillet brownie recipe differs from our best vegan brownies. Instead of baking them in a square pan and cutting them into bars, this recipe is made to be eaten directly out of a skillet.
Once it has cooled slightly, top with scoops of dairy free vanilla ice cream and serve! The texture is soft, dense and super fudgy! Indulgence in every bite!
If you're brownie lovers like we are be sure to check out more of our brownies and bars.
Brownie ingredients:
- black beans: a key ingredient that provides structure, moisture, and a fudgy texture without affecting the flavor.
- water: helps blend the black beans smoothly into the batter.
- dark chocolate: enhances the rich chocolate flavor and contributes to the gooey, melt-in-your-mouth texture of the brownies.
- vegan butter: adds moisture and richness, giving the brownies a classic buttery taste and soft texture.
- granulated sugar: sweetens the brownies and helps create a slightly crispy, crackly top layer.
- light brown sugar: adds a deeper caramel-like sweetness and chewiness due to its molasses content.
- instant espresso powder: intensifies the chocolate flavor without making the brownies taste like coffee.
- vanilla extract: enhances the overall flavor by adding warmth and depth to the chocolate.
- salt: balances the sweetness and enhances the rich chocolate flavor.
- dutch-processed cocoa powder: provides deep chocolate flavor and helps create a dense, rich texture.
- all-purpose flour: gives structure to the brownies, ensuring they hold together while remaining soft and chewy.
- nondairy chocolate chips: adds extra bursts of chocolate throughout the brownies, making them extra decadent and gooey.
Why you'll love this recipe:
- Ultra-Fudgy & Gooey Texture – Thanks to the black beans, vegan butter, and melted chocolate, this brownie is irresistibly rich, dense, and melt-in-your-mouth delicious.
- Easy One-Pan Dessert – No need for multiple bowls or complicated steps—everything comes together in a skillet for easy prep and minimal cleanup.
- Deep, Intense Chocolate Flavor – With dark chocolate, cocoa powder, and espresso powder, every bite is packed with bold chocolate goodness.
- Perfect for Sharing – A skillet brownie is great for serving family-style—just grab a spoon and dig in!
- Customizable – Add nuts, caramel drizzle, or even a scoop of vegan ice cream on top for an extra indulgent treat.
- Crispy Edges & Soft Center – Baking in a skillet ensures the best of both worlds: crispy, chewy edges with a soft, gooey middle.
How to make a vegan skillet brownie (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
- Step 1: Melt the Chocolate – Melt the vegan butter and dark chocolate in a microwave-safe bowl.
- Step 2: Mix Wet Ingredients – Add the sugars and wet ingredients to the bowl and whisk until smooth.
- Step 3: Finish Batter – Mix in the remainder of the dry ingredients and fold in the chocolate chips.
- Step 4: Bake – Spread the brownie batter into a greased 10-inch skillet. Bake at 350 degrees F (175 C) for 45 minutes.
- Step 5: Serve – Allow brownie to cool for bit before topping with a few scoop of dairy free vanilla ice cream. Serve with multiple spoons!
Tips & tricks:
- Use High-Quality Chocolate – Since chocolate is the star of this dessert, opt for good-quality dark chocolate (50-70% cacao) for the best flavor.
- Don’t Skip the Black Beans – They add moisture and structure without affecting the taste, making the brownie extra fudgy. Just be sure to rinse and drain them well!
- Blend the Beans Smoothly – For the best texture, blend the black beans and water until completely smooth to avoid any grainy bits in your brownie.
- Melt the Chocolate & Butter Together – This ensures a smooth, rich consistency that blends well with the batter. Use gentle heat to prevent burning.
- Sift the Cocoa Powder – Dutch-processed cocoa enhances the deep chocolate flavor, and sifting it prevents lumps in the batter.
- Don’t Over-mix the Batter – Mix until just combined to avoid a dense or tough brownie. Over-mixing can lead to too much gluten development.
Customizations and add ins:
Here are some approved recipe variations if you'd like to add something additional:
- Nutty Crunch – Stir in ½ cup of chopped walnuts, pecans, or almonds for added texture and richness.
- Extra Chocolatey – Add an extra ¼ cup of nondairy chocolate chips for an ultra-gooey, melty center.
- Spiced Twist – Enhance the flavor with ½ teaspoon of cinnamon, a pinch of cayenne, or even pumpkin spice for a seasonal twist.
- Peanut Butter Swirl – Swirl ¼ cup of peanut butter or almond butter into the batter before baking for a nutty contrast.
- Caramel Drizzle – Drizzle vegan caramel sauce over the baked brownie for an extra indulgent treat.
- Mint Chocolate – Stir in ½ teaspoon of peppermint extract and top with crushed vegan peppermint candies for a refreshing twist.
- Fruit Add-Ins – Fold in ½ cup of chopped dried cherries, raspberries, or bananas for natural sweetness.
- Coconut Lovers’ Brownie – Add ½ cup of shredded coconut to the batter or sprinkle on top for a tropical spin.
Frequently asked questions:
Absolutely! Black beans add moisture and structure without affecting the flavor. They also make the brownies extra fudgy and rich. Just be sure to blend them well!
Yes! You can bake it in an 8x8-inch or 9-inch round baking pan. Just make sure to grease it well, and the baking time may need slight adjustment. Remember to serve in the pan!
Stick a toothpick in the center—if it comes out only slightly wet, it’s ready. The edges should be set, but the center should still be slightly gooey.
Yes! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. Please keep in mind that it may create a slightly more delicate texture.
Serving suggestions:
Here are some yummy serving ideas:
- Warm and Gooey: Serve the vegan skillet brownie while it's still warm and gooey from the oven. This enhances the fudgy texture and intensifies the chocolate experience.
- Scoop of Vegan Ice Cream: Top the warm brownie with a generous scoop of your favorite vegan ice cream. The warm and cold combination is a classic and delightful pairing.
- Fresh Berries: Garnish the skillet brownie with a handful of fresh berries, such as raspberries, strawberries, or blueberries. The fruity freshness complements the chocolatey richness.
- Chopped Nuts: Sprinkle some chopped nuts, such as walnuts or pecans, on top of the brownie for added crunch and flavor.
- Vegan Caramel Sauce: Pour a generous amount of vegan caramel sauce over the brownie for a rich and indulgent treat.
How to store & reheat your skillet brownie:
Storing your skillet brownie
- Room Temperature: Keep your brownie in the skillet or transfer slices to an airtight container. Store at room temperature for up to 3 days.
- Refrigeration: For longer storage, place the brownie in an airtight container and refrigerate for up to 1 week. This helps maintain moisture and freshness.
Reheating Your Skillet Brownie
- Oven: Preheat to 300°F (150°C) and warm the skillet or slices for 5-10 minutes until soft and gooey.
- Microwave: Heat individual slices for 15-20 seconds until warm and slightly melted.
- Skillet (for that fresh-baked feel): Place on low heat for a few minutes until warmed through.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Skillet Brownie
Rich, sweet and super fudgy, this Vegan Skillet Brownie is the perfect share dessert! Top with vanilla ice cream and serve warm with multiple spoons.
- Prep Time: 15 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 Servings 1x
- Category: Brownies and Bars
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
1 15oz can black beans*
¼ cup water*
4 oz dark chocolate (50-70%)
⅔ cup vegan butter
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons instant espresso powder
2 teaspoons vanilla extract
¾ teaspoon salt
¾ cup dutch processed cocoa powder
1 cup all purpose flour
1 cup nondairy chocolate chips
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and lightly grease a 10 inch cast iron skillet with vegan butter. Set aside.
- Blend: Rinse and drain black beans. Place in a blender with the water and blend until completely smooth. This may take a few minutes. Set aside.
- Mix: Add dark chocolate and vegan butter to a large microwave safe bowl. Microwave in 30 second increments whisking after each until chocolate is completely melted. Add granulated sugar and light brown sugar to the bowl. Whisk vigorously for 1 minute. Add espresso powder, vanilla, salt and blended black beans. Whisk until completely smooth. Sift in the cocoa powder and add all purpose flour. Whisk until just combined. Do not over-mix. Fold in the chocolate chips.
- Bake: Pour the brownie batter into the prepared skillet. Bake on center rack of preheated oven for 45 minutes. A toothpick inserted into the center of the brownies will come out slightly wet. This is OK! The center of the brownie will be soft and fudgy. Allow to cool slightly before serving. Top with dairy free vanilla ice cream and eat straight from the skillet or scoop out individual slices.
Notes
*Skillet brownie will keep covered at room temperature for 2-3 days. This is not a freezer friendly recipe.
*You will not taste the black beans at all! Do not leave them out of the recipe as they provide the richness, density and moisture that traditional recipes get from the use of eggs. Make sure the beans you use are totally plain! Read the ingredients on the can and ensure there are no spices/flavors aside from salt.
*If you need to add a little additional water to get the blender moving go ahead and do so. Only add a tablespoon at a time.
*This recipe can also be made in an 8-10 inch circular baking pan. Remember to eat it out of the pan!
Leave a Reply