timer icon
30 • minutes
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1 • x • 20cm • cast • iron • skillet
difficulty icon
Not too hard!

Peanut Butter Swirl Skillet Brownie

5/5 (1)


  • tick220g dark chocolate (we love Loving Earth)
  • tick130g Chantal Organics Coconut Oil
  • tick1/4 tsp Chantal Organics Sea Salt Fine
  • tick160g coconut sugar
  • tick2 eggs
  • tick1 tsp vanilla essence
  • tick70g almond meal or finely ground blanched almonds
  • tick150g Chantal Organics Smooth Peanut Butter
  • To serve
  • tickYour favourite ice cream


  • Step 1.

    Preheat the oven to 170ºC and lightly grease a 20cm cast iron skillet with coconut oil. If you don’t have a cast iron skillet this brownie can also be baked in a small brownie pan.

  • Step 2.

    Break up the chocolate and place in a heat proof bowl along with the coconut oil and salt. Place the bowl over a pan of simmering water ensuring the bowl isn’t touching the water. Stir occasionally until melted. Remove from heat and allow to cool.

  • Step 3.

    Meanwhile, place the eggs, coconut sugar and vanilla in a mixing bowl and beat (either with an electric handheld beater or in a bench top mixer) until they become pale and frothy.

  • Step 4.

    When the chocolate mixture has melted and cooled, slowly add it to the egg mixture and stir well. Add the ground almonds and baking powder and stir into the mixture.

  • Step 5.

    Pour the mixture into the prepared skillet and spread evenly.

  • Step 6.

    Dollop spoonfuls of peanut butter over the top and use a knife to swirl through.

  • Step 7.

    Place brownie in the centre of the oven and bake for approximately 40 minutes or until the sides are set and a knife into the centre comes out with fudgy crumbs. This brownie is best slightly undercooked with a soft fudgy middle.

  • Step 8.

    Serve warm topped with your favourite ice cream.

Chantal Organics Products used

Coconut Oil
Classic Smooth Peanut Butter
Sea Salt Fine

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