Brown Butter Pumpkin Brownie Skillet

Rich and fudgy with that perfectly crispy top packed with cosy pumpkin and toasty brown butter flavour. Served warm with ice cream and a sprinkle of flaky sea salt It’s pure melty deliciousness in every single bite.

You won't need any eggs or any dairy, and the best part is it's super simple to make!

Brown Butter Pumpkin Brownie Skillet

Here’s Why You’ll Love This Brown Butter Pumpkin Brownie Skillet:

• Egg and dairy free: Can be easily adapted for vegans and allergens

• Easy to make: perfect for beginner to intermediate bakers

• Perfect fall dessert: Rich brown butter and pumpkin spice flavours for a perfect autumnal dessert.

• Perfect for sharing: Baked in a skillet and served straight from the pan - minimal mess and perfect for sharing.

  
  

Key Ingredients

1. Pumpkin: canned or homemade puree

2. Dairy free yoghurt

3. Salted dairy free butter: browned

4. Dairy free milk: I find soya the best!

5. Plain flour

6. Levelling agents: bicarbonate of soda

7. Pumpkin Spice Mix

8. Caster sugar

9. Dark fine cocoa powder

10. Dark Chocolate

Frequently Asked Questions:

Q: Can I make the skillet ahead of time?

A: The brownie does need to be made on the day, however you could make it and pop it into the skillet until ready to bake a couple of hours later

Q: How do I know when the brownie is done baking?

A: Look for crisp, crinkly top and a soft centre that’s just set.

Q: Can I bake this in something other than a cast-iron skillet?

A: Yes - any oven-safe skillet or brownie dish would work however the cooking time may be slightly longer.

Q: Do I have to use brown butter?

A: Brown butter adds a nutty, toasty depth of flavor, but if you’re short on time, regular melted butter will still give you a delicious cookie skillet.

Recipe