Double Chocolate Cherry Skillet Brownie a la mode with vanilla ice cream, almond butter drizzle, and chocolate shavings. This skillet brownie is lower in sugar and made with healthier ingredients like almond butter, whole grains, dried Montmorency tart cherries, and dark chocolate. Thanks to the Cherry Marketing Institute for sponsoring this post.
Everyone NEEDS a good skillet brownie in their life. Needs as in it’s a necessary and non negotiable truth. In fact, one of my most popular posts on this blog is Why Eating A Brownie Can Be Good For You. This brownie is made with better-for-you ingredients but not too healthy to where it doesn’t even taste like a brownie. Brownies need to be decadent. It’s their design. Butter, sugar, egg, chocolate, flour… and more chocolate. Let’s not make it too complicated.
I asked you last week on my InstaStory what type of brownie you wanted… healthy brownies or decadent brownies and an overwhelming majority ruled healthy decadent brownies. Part me is like why can’t we just eat the real thing?? I realize though this is a health blog and you probably already have a go-to for decadent grandma-style brownies in your recipe box. But healthy brownies are more of a challenge to make yummy and decadent.
And I say that because I tested this Double Chocolate Cherry Skillet Brownie recipe a good 10ish times ya’ll. Trying to get that healthy brownie to not taste like a hockey puck. And a sad amount of chocolate was killed in the process. Good thing I had a pound of chocolate in the cabinet for recipe testing. That’s preparedness, I know.
To get this healthy decadent perfect Double Chocolate Cherry Skillet Brownie… this is what went down in my kitchen, aside from a BIG multi day mess. I made this recipe with…
100% almond butter
100% coconut oil
a mixture of AB and coconut oil
varying amounts of brown sugar
no flour, buckwheat flour, white whole wheat flour
with coffee and without
different oven temperatures
whipping the eggs first verses stirring them in later
more chocolate and less chocolate.
Don’t worry, we went with more chocolate.
That dark chocolate and cherry combo is what I was going for in these brownies, so naturally I added Montmorency tart cherries to this double chocolate brownie batter to give a sweet tart taste that compliments the rich dark chocolate flavor. Tart cherries in every bite… make these true bliss bars.
And while you can totally make this recipe in a bigger skillet or a pan or muffin cups, you really NEED to get these adorable miniature 3.5 inch cast iron skillets for this recipe. Amazon prime baby… it’s my obsession as of late.
So what do you say… are you down for a good Double Chocolate Skillet Brownie? A la mode or naked?
You probably know, it’s all about the toppings if you ask me so I’m digging into the ice cream, almond butter, chocolate shavings and tart cherry topped skillet brownie…. Grab a spoon.
Double Chocolate Cherry Skillet Brownie
- Prep Time: 10 mins
- Cook Time: 13 mins
- Total Time: 23 mins
- Yield: 4 skillet brownies 1x
Double Chocolate Cherry Skillet Brownies a la mode with vanilla ice cream, almond butter drizzle, and chocolate shavings. This skillet brownie is lower in sugar and made with healthier ingredients like almond butter, whole grains, dried Montmorency tart cherries, and dark chocolate.
- 2 tablespoons natural almond butter
- 1 tablespoon coconut oil
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon cold brew coffee
- 2 ounces 72% cacao dark chocolate, melted
- 1 tablespoon unsweetened cocoa powder
- Pinch of salt
- ¼ cup white whole wheat flour
- 2 tablespoons dried tart cherries
- 2 tablespoons semi sweet chocolate chips
- Preheat oven to 350 degrees F. Coat 4 X 3.5 inch cast iron skillets with coconut oil and place on baking sheet.
- In large bowl, whisk together almond butter, coconut oil and brown sugar.
- Stir in egg, vanilla, and coffee.
- Allow melted chocolate to cool slightly, and stir into batter with cocoa powder and salt.
- Gently fold in flour until combined; do not over mix.
- Toss in dried tart cherries and chocolate chips and stir to incorporate.
- Spoon brownie batter into cast iron skillets. Bake for 13-15 minutes until slightly undercooked. Brownie will continue to “bake” in skillet as it cools.
- Serve brownies a la mode with ice cream, almond butter drizzle, and a dusting of chocolate shavings.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
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Bethany @ Athletic Avocado says
HOLY YUM! I feel like brownies baked in skillets taste better than in a pan! Chocolate and cherry is such an amazing combo! Mouth is watering!!!
Kristina LaRue, RD, CSSD says
Agree!! And brownies in mini skillets are even better!