PB&E Birthday Brownie Skillet


When I think of skillet desserts I think of digging in with your partner or your friends under blankets with a good movie on. I love how nutrient rich, perfectly chocolatey and decadent this brownie recipe is. I’ve used it many times just as a batch of brownies, and with a few alterations it fits perfectly into a skillet.

Prepare all of your ingredients.

This includes rinsing your black beans, letting the chia gelatinize, soaking the dates in boiled water and preheating the oven.

You’re going to add everything except for the peanut butter, nuts and the almond flour to your blender or Vitamix and blend until very creamy, like so:


Doesn’t that look good? I love how vibrant the batter is once it’s blended up. This colour does disappear once it’s cooked, unfortunately, but the “tart, jammy” flavour doesn’t, which I love.

Add your flour

Next, you’re going to get your mixing bowl out and add the batter plus the flour. Mix this well, then add walnuts and fold in.


Scoop into the skillet

To a skillet that you’ve greased with a light layer of coconut oil, add only half of the batter. Then smooth in the peanut butter (like so). Add the other half of the batter on top.



Bake for 40 minutes at 350 F.


Just as it sounds. I recommend adding a scoop of ice cream because it melts and really adds to the flavour! Sharing optional.



That peanut butter and jelly flavour… in brownie form. Totally refined sugar free and high in both fibre and protein with the added benefit of Elderberry Crystals. Don’t wait for your birthday to make this. Half birthday, quarter birthday, Tuesday… all great occasions to make this skillet!

Serves: Selfishly, one… Realistically, two

Time: 15 minutes prep time, 40 minutes cook time


Preheat the oven to 350° F. Use about 2 tsp of coconut oil to grease a cast iron skillet and set aside.

Begin by allowing the chia seeds to soak in cool/ room temperature water and the dates to soak in hot water. Set aside.

Use a high speed blender and add black beans, cacao, coconut oil, Elderberry Crystals, maple syrup, vanilla and sea salt. When chia seeds have gelled up, add them as well. After about 5 minutes of the dates soaking, use a fork to mash them up. Most of the water should be absorbed. Add the dates to the blender, and blend until creamy.

Transfer brownie batter to a large bowl, then add almond flour and walnuts. Mix thoroughly.

Add half of this mixture to the cast iron skillet, then stir in peanut butter. Add remaining batter and smooth out.

Bake for 40 minutes, then let cool for about 5. Add toppings of choice and dig in while it’s warm!


1 cup cooked or canned black beans (rinsed, drained)
1/2 cup pitted medjool dates soaked in 1/4 cup hot water
1 tbsp chia seeds in 3 tbsp cold water
1/3 cup raw cacao powder
1/4 cup coconut oil
2 tbsp Flora Elderberry Crystals
2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp sea salt
1/2 cup almond flour (or coconut flour)
1/4 cup chopped walnuts
2 tbsp natural peanut butter


2 scoops ice cream of choice
1 tbsp chopped walnuts
1 tbsp peanut butter
1/4 tsp large flake sea salt