Dessert
Skillet Brownies
![cooktime]()
Cooking time25 minutes![preptime]()
Prep time15 minutes![servings]()
Servings6 portions
- 150 g violife cocospread
- 160 g dark chocolate chips
- 135 g brown sugar
- 150 g coconut yoghurt
- 100 g all-purpose flour
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1 tbsp plant-based butter
- Vegan ice cream to serve
- caramel sauce or butterscotch to drizzle
- Vegan biscuits to decorate
- Melt 80g of the dark chocolate chips in a glass bowl. Add the Violife Cocospread, sugar and yoghurt and mix to combine using a spatula. Add the flour, salt, vanilla extract and baking powder along with the remaining 80g of chocolate teardrops. Gently fold in until all ingredients are combined.
- Pour the mixture into a greased 20cm skillet and place in a preheated oven at 175°C for 20-25 minutes. It will still be a little soft in the middle and that’s perfect for the gooey texture! Decorate with the biscuits, drizzle with the caramel or butterscotch syrup and a dollop of vanilla ice cream. Enjoy warm and gooey!
