snickers brownie skillet
Years ago I learned a hack for a 2-ingredient brownie that churned out the most gooey, decadent, fudge-like brownies by simply mixing a box of your favorite brownie mix with one 15oz can of pumpkin. No eggs. No oil. And no, the brownies don’t taste like pumpkin. Sometimes I pour the brownie-pumpkin mix into a square baking dish and cut the cooked brownies into squares. Sometimes I pour the brownie-pumpkin mix into a round baking dish or a skillet and eat it by the spoonful. This time around, I went the skillet route but I gave the brownies a plus-up by adding in 4 more ingredients to make a Snickers Brownie Skillet.
There is something about peanuts and caramel together that just make me weak in the knees. Combine that with my love for a 2-ingredient brownie, and each bite of this Snickers Brownie Skillet is like a piece of heaven.
Now if you are more of a cookie girl, definitely try out my Uber Low Sugar Cookie and Cookie Skillet.
And, if you don’t discriminate against your sweets, you’ve got to try my Best Brookie Ever recipe (brownie plus cookie…cue, a brookie).
INGREDIENTS:
1 box of brownie mix
1 15oz can of pumpkin
1 cup of dates, soaked
1 can of coconut milk
½ cup roasted & salted peanuts
sea salt
INSTRUCTIONS:
Preheat your oven to 400 F, or the temperature recommended on your brownie mix box. Soak your dates in warm water. Mix your brownie box mix with the pumpkin purée then put that in a coconut-oil coated skillet or round pan and put in the oven for 20 minutes. After your dates have soaked for about 20 minutes, throw them in a blender with coconut milk and a pinch of sea salt. Start with 1 cup of dates per 1 cup of coconut milk. That ratio should give you a nice caramel consistency. If necessary, add more coconut milk to make less thick. After the brownie skillet has been cooking for 20 minutes, pull out of the oven, sprinkle with peanuts and drizzle with the date caramel sauce. Put the skillet back in the oven for another 20 minutes. Let cool before devouring this baby.
The consistency will be fudgy for sure and more like an undercooked cookie, which if you’re like me, hearing that will be music to your ears.
I actually prefer this recipe cold, so store it in the fridge after you’ve had a few bites warm.