Decadent Chocolate Peanut Butter Brownie Skillet

RatingDifficultyBeginner

Decadent Chocolate Peanut Butter Brownie Skillet is the way to go if you want indulgent, healthy brownies baked in an iron cast skillet!

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Yields8 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 cup all natural peanut butter (stir well before measuring)
 0.50 cup Nectevia Original
 1 egg
 0.50 cup pumpkin puree
 1 tbsp coconut oil (melted and cooled)
 1 tsp pure vanilla extract
 ½ cup all purpose (or whole wheat flour)
 0.25 cup good quality dark or unsweetened cocoa powder
 2 tsp baking powder
 1.50 tsp baking soda
 0.50 cup 60% bittersweet or sugar free mini chocolate chips
Chocolate Drizzle
 0.25 cup 60% bittersweet or sugar free mini chocolate chips
 0.25 tsp coconut oil
Peanut Butter Drizzle
 2 tbsp natural peanut butter
1

Preheat oven to 350°F.

2

Mix together peanut butter butter, Nectevia, pumpkin, egg, coconut oil and vanilla extract together.

3

Add in flour, cocoa powder, baking powder + baking soda.

4

Stir thoroughly until batter is mixed.

5

Fold in chocolate chips.

6

Pour in to greased 10 inch skillet and bake at 350°F for 22 - 25 minutes.

7

Don't over bake.

8

Add 1/4 cup chocolate chips while brownies are still hot.

9

Time to make the drizzles.

Chocolate Drizzle:
10

In a microwave-safe bowl, add ¼ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until softened and melted.

11

Stir until smooth. Spoon melted chocolate into a small zip bag and trim a corner off.

12

Pipe chocolate drizzles over brownie cake.

Peanut Butter Drizzle:
13

In a separate small bowl, microwave the peanut butter for 30 seconds - 1 minute.

14

Spoon melted peanut butter into a small zip bag and trim a corner off.

15

Pipe chocolate over brownie cake.

16

Devour!

Category

Ingredients

 1 cup all natural peanut butter (stir well before measuring)
 0.50 cup Nectevia Original
 1 egg
 0.50 cup pumpkin puree
 1 tbsp coconut oil (melted and cooled)
 1 tsp pure vanilla extract
 ½ cup all purpose (or whole wheat flour)
 0.25 cup good quality dark or unsweetened cocoa powder
 2 tsp baking powder
 1.50 tsp baking soda
 0.50 cup 60% bittersweet or sugar free mini chocolate chips
Chocolate Drizzle
 0.25 cup 60% bittersweet or sugar free mini chocolate chips
 0.25 tsp coconut oil
Peanut Butter Drizzle
 2 tbsp natural peanut butter

Directions

1

Preheat oven to 350°F.

2

Mix together peanut butter butter, Nectevia, pumpkin, egg, coconut oil and vanilla extract together.

3

Add in flour, cocoa powder, baking powder + baking soda.

4

Stir thoroughly until batter is mixed.

5

Fold in chocolate chips.

6

Pour in to greased 10 inch skillet and bake at 350°F for 22 - 25 minutes.

7

Don't over bake.

8

Add 1/4 cup chocolate chips while brownies are still hot.

9

Time to make the drizzles.

Chocolate Drizzle:
10

In a microwave-safe bowl, add ¼ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until softened and melted.

11

Stir until smooth. Spoon melted chocolate into a small zip bag and trim a corner off.

12

Pipe chocolate drizzles over brownie cake.

Peanut Butter Drizzle:
13

In a separate small bowl, microwave the peanut butter for 30 seconds - 1 minute.

14

Spoon melted peanut butter into a small zip bag and trim a corner off.

15

Pipe chocolate over brownie cake.

16

Devour!

Decadent Chocolate Peanut Butter Brownie Skillet


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