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Gluten-free skillet brownies

Gluten-free skillet brownies
Maria Alejandra Cardona / Los Angeles Times

"Here we are! Here we are!” Valerie Gordon peers out the driver’s side window of her car at a small house on a residential street not far from the 101 freeway in Sherman Oaks. “This is it, right here,” she ... Read more

Total time: 1 hour, plus cooling times | Serves 8 to 12
  • ¾ cup + 1 tablespoon buckwheat flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup (1 stick) salted butter, plus extra for greasing the skillet
  • 7 ounces unsweetened chocolate, chopped
  • 2 tablespoons canola oil
  • 3 eggs
  • 1 cup golden brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla paste or extract

Step 1In a small bowl, whisk together the buckwheat flour, salt and baking soda.

Step 2In a heatproof bowl, set on the grill over indirect heat, or in a saucepan over medium heat, heat the ½ cup butter, chocolate and canola oil until the butter and chocolate are melted and the mixture is smooth. Set aside to cool.

Step 3Beat the eggs, golden brown and granulated sugars and vanilla in with the chocolate mixture until thoroughly combined, then add the dry ingredients.

Step 4Grease a 10-inch cast iron or other heatproof skillet or the individual compartments of a cast iron muffin or mini cake pan, with melted salted butter. Add the batter (dividing it equally if baking smaller amounts) and leveling out as needed.

Step 5Bake the brownies in a closed grill over indirect heat (or in a 350-degree oven) until a cake tester comes out almost clean (it will have crumbs but should not be wet), about 30 minutes, depending on the size and shape of the brownies. Cool before removing from the pan.

Note: Adapted from a recipe by Valerie Gordon.



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