Pumpkin Skillet Brownies

Pumpkin Skillet Brownies

I haven’t tried to create a brownie recipe since I made the one for our book How to Feed a Family. The recipe–using zucchini and yogurt–was a big win with the toughest brownie critic I know, Scarlett.  So I just rested on my laurels. Then we started recipe developing, testing and making decisions about what would go into our second cookbook. So I made brownies again but this time using pumpkin puree.

These chocolate-y lovelies aren’t in the new book–Not because they weren’t good enough but because there were too many desserts to choose from and not enough spaces. They’re also not in the book because–don’t tell Ceri–but I didn’ tell her about them. Well, I guess she knows now.

Using coconut oil instead of butter, these brownies are every bit as moist and delicious. I swear on Betty Crocker. I also love how they’re made in a skillet. See, I have this theory that if you bake in a skillet then you don’t have to worry about portion sizes. In other words, throw some powder sugar on top or a big scoop of ice cream and serve this skillet warm with a bunch of spoons! There’s something so fun and decadent about just puncturing a crust with your spoon and diving in. It’s one of those one-in-awhile “treats” you do with the whole family–kind of like letting everyone wear their pyjamas all day. Maybe it’s something you do for Valentine’s Day. In your pyjamas, of course.

Skillet Brownie Cake 4398

Pumpkin Skillet Brownies


  • 1/2 cup melted coconut oil
  • 8 oz. dark chocolate, coarsely chopped
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp real vanilla extract
  • 3/4 cup spelt flour, sifted
  • 2 Tbsp dutch process cocoa powder, sifted
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree


Preheat oven to 350. Put the coconut oil into the skillet and place in the oven to melt. Remove from the oven and set aside until ready to use.

Place the chocolate in a mixing bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the chocolate has almost melted, stirring occasionally. Now remove the bowl from the pan and keep stirring until the last pieces melt into the chocolate.

In a separate bowl, beat the eggs until fluffy. Add sugars and extract mix to combine. Now mix in the coconut oil leaving a coating in the skillet and chocolate; stir to combine. Sift in the spelt, cocoa powder, cinnamon and salt and stir. Mix in the pumpkin puree.

Pour into skillet and bake in the oven for 25 minutes.



You might also like

By Ingredient

Watermelon and Tomato Gazpacho

My guy friends used to tease me that if you wanted to be in my good graces then don’t suggest I have anything to do with the three things I hate. They’d say,

By Meal Type

Meatloaf with Tomato Relish

Scarlett’s “Uncle Rob” has earned Junos. He’s also a member of a wildly popular Canadian band. But, who cares about all that, can the man cook? Isn’t that what you want to

By Ingredient

Pumpkin and Spiced Apple Slow Cooked Oats

Ceri and I have both been climatizing ourselves to our new school years. I say “ours” because school is not just about the kid. Ask any parent who spends an


No Comments Yet!

You can be first to comment this post!

Leave a Reply