Skillet Brownies with Raspberries (gluten free, grain free)
Grain-free and gluten-free skillet brownies with raspberries are a delicious and simple dessert perfect for Valentine's Day. free from: wheat/ gluten, dairy, soy, fish, shellfish, peanuts
Heat oven to 375 degrees. Grease skillet or muffin tin with coconut oil.
Mix together boxed mix, melted butter, eggs, vanilla, and coconut sugar. Stir in frozen raspberries and chocolate chips.
For 6-inch Skillet Brownies:
Place 1/2 cup brownie batter into 6-inch skillet generously rubbed with coconut oil. Place skillets on a baking sheet to transfer in and out of oven easier. Bake for 20 minutes or until center is firm. Serve warm and enjoy.
For Regular Muffin Tin:
Place 3 tablespoons brownie batter in each muffin tin that has been generously rubbed with coconut oil or lined with a parchment paper cup liner. Bake at 375 for 15 minutes or until center is firm. Serve warm and enjoy.
For Mini Muffin Tin:
Place 1 tablespoon brownie batter in each muffin tin that has been generously rubbed with coconut oil or lined with a parchment paper cup liner. Bake at 375 for 8 minutes or until center is firm. Serve warm and enjoy.
Notes
Since there are no preservatives in this mix, I recommend storing leftovers in the fridge up to 4-5 days or in the freezer up to 3 months.
If desired, you can add more frozen raspberries and chocolate chips to the top of the brownie batter before baking, but I found they typically sink to within the brownie during the baking process.
You can garnish with fresh raspberries, vanilla bean ice cream, shaved chocolate, or any other garnish you prefer. Nutrition information does not reflect garnish/ accompaniments.
Link to Simple Mills mix is an Amazon affiliate link.