Are you searching for the perfect valentines day recipe? Well please, look no further than this decadent strawberry brownie skillet! The brownie itself is so quick to whip up. It can be ready to eat within 30 minutes, and is the perfect dessert to share with your significant other. If you are spending Valentine’s Day with yourself however, I do think this dessert is also the perfect way to spread some self love.
Why is this strawberry brownie skillet gluten free?
I made this strawberry brownie skillet to be gluten free not only to have more inclusive recipes on my site, but because I wanted them to be extra fudgy. Because the strawberry brownies are baked in a skillet and are meant to be eaten straight out of the dish, they are not meant to have structural integrity. They’re supposed to be super soft and gooey, not structurally sound enough to be cut out of the pan into little squares to be eaten with your hands.
This skillet is the definition of decadence. It’s so rich, so full of chocolate and flavor, you’ll want to eat all of it as quickly as possible, and I don’t blame you! So please, do not knock this recipe for being gluten free until you try it. I can promise you that the only thing you will notice about this recipe is how incredibly delicious it is. The lack of grain does not sacrifice the texture. It does not sacrifice the crispy brownie top. And it sure as heck does not sacrifice anything about the taste. So come on, give this recipe a try, I’m sure you’ll fall in love.
Strawberry Brownie Skillet (Gluten Free)
Ingredients
- 5 ounces Chocolate you can use anywhere from semisweet to dark chocolate
- ¼ cup Unsalted Butter
- 2 Large Eggs
- ¾ cup Brown Sugar
- ¼ cup Granulated Sugar
- 1 ½ teaspoons Vanilla Extract
- ¼ cup Cocoa Powder
- 3 tablespoons Corn Starch
- 5-10 Strawberries fresh or frozen
- 2 ounces Chocolate melted for topping
Instructions
- Preheat oven to 350°F. In a large microwave safe bowl, or over a double boiler on the stove, melt the chocolate and butter together. Stir until combined and allow to cool for 5 minutes. Cooling this helps to make sure the eggs don’t scramble in the hot butter/chocolate mixture.
- Add the eggs, granulated sugar, brown sugar, and vanilla extract and whisk until combined.
- Sift the cocoa powder and cornstarch into the batter and whisk thoroughly to incorporate. You do not want any clumps forming. If it is easier for you, remove ½ cup of the batter and incorporate all of the corn starch and cocoa powder into that, then add it back to the batter and whisk it to combine it throughout the rest of the batter. Adding these ingredients to a smaller amount of batter can help to eliminate any clumps more efficiently.
- Place into a skillet (in my case I used a ceramic pie dish), and add strawberries on top of the batter. I used strawberries cut in half, but you could use whole strawberries or dice them and incorporate them throughout the batter. Bake at 350 for 25 minutes. Allow to cool for 5-10 minutes before topping with melted chocolate and digging in! I recommend adding a couple scoops of ice cream on top as well, this will allow you to eat it faster without risking getting your mouth burnt, and also it would be fantastically delicious!
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