Just in time for Valentine’s Day, this skillet brownie sundae is the perfect dessert for two. Rich, fudge brownies are baked in a skillet and served warm, topped with creamy, dairy-free ice cream and warm, melted chocolate. Makes 2 large servings.
With Valentine’s Day right around the corner, it’s hard not to start dreaming of indulgent treats and romantic desserts. Obviously, chocolate is high on that list, and brownies are one of my favorite chocolate treats. Personally, I love the dense, gooey center, but I can also get behind the crisp outer edges, too. Wouldn’t it be perfect if you were with someone who loved the opposite of you? Either way, if you bake your brownies just right, you get a bit of both worlds.
But, my favorite olive oil brownies recipe is a bit much too much for a romantic dessert for two, so I cut it down a bit – really just in half, because who doesn’t want seconds? – to make it the perfect ending to a Valentine’s Day dinner.
Get to know SoChatti
Let me introduce you to this amazing chocolate. This beautiful, delicious chocolate that everyone can enjoy. In fact, it was created when the founder’s wife developed a dairy allergy and was devastated that she wouldn’t be able to enjoy chocolate anymore. It’s dairy free, vegan, gluten free, nut free, kosher and halal.
On the back of each box are a list of tasting notes and information about the flavor of the chocolate and how it was made. Just like wine or coffee, every batch of SoChatti is unique – based on the origin of the beans. For that reason different batches pair well with different flavors.
Try one, or buy the SoChatti Tasting Set, which features 3 different batch flavors so you can try them all. We had so much fun tasting each flavor and dipping our favorite things. My favorite was the batch from Peru.
My favorite thing about SoChatti, though, is the package. You warm the 8 oz pouch it comes in in warm water (about 112˚ – 115˚F is perfect) and use it like a piping bag. Thanks to the patented nozzle, no air enters the bag, meaning you can store the pouch at room temperature and re-heat when you’re ready for more. It’s like having chocolate on tap!
It only takes about 20 minutes to completely melt and makes no mess. What could be better than that?
Since it’s meant to be served warm, I knew it would make a perfect topping for the skillet brownie sundae I planned to make for Valentine’s Day. But, the best part about this recipe is that you don’t even need a mixer.
How to make a skillet brownie sundae
About 20 minutes before starting, warm your SoChatti according to package directions. I like to add some of my SoChatti right into the brownies to infuse them with a little bit of the lovely flavors. Plus, a little extra chocolate never hurt anyone.
Preheat your oven to 350˚F and make sure your skillets are greased. I like to give mine a good coat of canola oil using a napkin or paper towel. You could also use cooking spray.
Keep in mind that you’ll also want to warm your chocolate about before serving. So, if you’re trying to time a dinner-dessert schedule, make sure to work this step into that schedule. You could easily prepare your brownie batter in the morning and bake the brownies while you enjoy your dinner.
Make your brownie batter
In a large bowl, whisk together cocoa powder, baking soda and coarse salt. Next, add warm water, canola oil (or olive oil) and whisk until smooth.
Add 1 egg, a little bit of vanilla extract and a cup of sugar. Mix until everything is nice and smooth. Then, whisk in your flour.
Finally, stir in about 1/4 cup melted SoChatti chocolate and stir until smooth.
Bake the skillet brownies
Divide the batter equally between two 6.5″ cast iron skillets, and bake for 22 – 25 minutes. If you want cake-like brownies, leave them in for the longer amount. If you want fudge-like brownies, take them out after 22 minutes. An inserted toothpick should come out relatively clean by the 22 minute mark.
Let your brownies cool for about 5 – 10 minutes before serving.
Top each brownie sundae
I like to top each of my warm skillet brownie sundae with about 2 scoops of vegan vanilla ice cream. Then I finish it off with a nice drizzle of SoChatti chocolate. You could serve a little extra chocolate on the side in a ramekin, because there is no such thing as too much chocolate.
Skillet brownie fudge sundae recipe – dairy free brownies baked in a skillet and topped with vegan ice cream and warm, melted chocolate. #ad #sochatti #brownies
For the skillet brownie:
- 6 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon coarse salt
- 1/3 cup canola oil
- 1/4 cup warm water
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 cup melted SoChatti chocolate
For the brownie sundae:
- Vanilla ice cream (use vegan for dairy free)
- 1 pouch SoChatti chocolate
- Prepare SoChatti chocolate pouch according to package directions.
- Preheat oven to 350˚F and grease 2 6.5-inch cast iron skillets.
- In a large bowl, whisk together the cocoa powder, baking soda and salt.
- Pour in the canola oil, warm water and whisk until smooth.
- Add the sugar, egg and vanilla and continue whisking until smooth.
- Add the flour and whisk until fully combined and smooth.
- Stir in melted chocolate and mix until smooth.
- Divide batter between the two skillets and bake for 22 – 25 minutes, or until an inserted toothpick comes out clean.
- Let cool for about 10 minutes before adding the sundae toppings. Serve immediately.
Nutritional information provided is from brownies only.
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