Serves 8
- Cooking spray
- 1 cup vegan butter, room temperature
- ¾ cup light brown sugar
- ¾ cup organic cane sugar
- 3 tablespoons unsweetened soy or almond milk
- 1 tablespoon vanilla extract
- 2 ¼ cup all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon sea salt, divided
- 1 ½ cups vegan chocolate chips or mini vegan chocolate chips
- Vegan vanilla ice cream, optional
Preheat the oven to 350° and lightly grease a 10 inch cast iron skillet or oven safe skillet with cooking spray.
In a bowl cream together the butter, brown sugar and cane sugar. Add the milk and vanilla and mix until well combined. Use a stand mixer if one is available to you, if not use a bowl and a wooden spoon to mix.
Add the flour, cornstarch, baking soda and 3⁄4 teaspoon salt to another bowl, whisk together. Add the dry mixture to the creamed mixture and mix until well combined, do not overmix. Fold in the chocolate chips until evenly dispersed.
Transfer dough into the prepared skillet and push dough out to the sides, sprinkle with remaining ¼ teaspoon salt. Bake on the center rack in the oven for 40-45 minutes until the center appears to be dry and the top is lightly brown.
Remove from the oven and cool completely before serving. Slice like a cake to serve and top each slice with a scoop of store bought vanilla ice cream, if desired.
NOTE: If you don’t have a cast iron skillet, don’t fret, you can still achieve the same results following the recipe as written. Use a traditional 8×8 baking dish or pie tin in place of the skillet. Are you impatient? Me too! Sometimes I set this on a sheet pan and cool it in the freezer for 30 minutes and then I disregard my “completely cooled” rule and cut into it and serve warm, the inside will be a little gooey this way but it’s “omg delicious”. I hate waiting for sh*t to cool.