Vegan Skillet Fudge Brownie For One

Dense and gooey, but crispy around the edges. Ridiculously rich. I also added a biscoff biscuit base because, well, when is a biscuit base and brownie combination ever a bad idea? This cheeky little dessert is also vegan friendly – including the biscuit base, should you choose to go the whole hog (expression probably not appropriate for a vegan dessert but roll with me on this one).


‘Kayak for one?’ – if you know the film that quote is from, you and I can be friends. This is the ‘kayak for one’ version of a brownie. Sometimes you want a brownie, but also don’t trust yourself with an entire pan of the things. I find females tend to be able to relate to this more… Something about chocolate, perhaps? Perhaps an increased tendency to take the ‘I’m going to eat my feelings’ approach? There’s a whole list of things I could relate it to, but my blog probably wouldn’t be an appropriate space to expel those ideas from my brain, or rather, get them off my (unfortunately rather flat) chest. Particularly if you are a male (I’m sorry for you). Us females also have a tendency to blame you for, well, anything we possibly can. Apparently.


But just look at that gooey middle. MmmmmHM. The crispy top. Which I did, admittedly, cover with entirely necessary Biscoff spread and extra chocolate – don’t judge me. I mean, I did it for you guys; a selfless act, if you will. So that your eyes at least could feast upon some foodporn via a screen, even if your mouth could not.


Now, I am aware that the centre is sunken. HOWEVER. This didn’t happen to the same extent as when making it without the biscuit shell – so my guess is that the biscuit accentuates the sunken-ness (technical term, I know). This will also work baked in an oven proof ramekin, silicone mould or anything else than is oven proof and of a suitable size. And no, the biscuit shell is not necessary. As I said earlier, I’m just a pig. Oink. But my mantra (the one I just created about 5 seconds ago), is that if your brownie sinks, it’s the perfect excuse to fill it with….ICE CREAM. Yes? Yes. I’m so glad you agree with me.


But you’re vegan? Ice cream is off the menu, surely? My friend it is not. I actually wrote a review for some vegan ice cream, which is also reduced sugar too. And no, it’s not sponsored. In fact I don’t think I have any sponsored posts on here. But damn I wish it was – free ice cream?! Hell yes I’d be down for that.


  • 10g dairy free spread
  • 15g semi sweet chocolate
  • 1/2 tbsp (7g) golden syrup
  • 2 tsp peanut butter
  • 2 tsp warm water
  • 20g caster sugar
  • 7g plain flour
  • 7g cocoa powder


  1. Preheat the oven to 180C.
  2. In a small bowl, add the spread and chocolate. Microwave on a low heat, stirring occasionally, until the two melt together. Stir in the syrup. Add the peanut butter and warm water. Mix to combine. Stir in the caster sugar. Fold in the flour and cocoa powder. Add any chocolate chunks or dried fruit you desire.
  3. Transfer the batter to a skillet (or oven proof vessel of choice) and bake for 25-30 minutes, longer if you want less goo.

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