Scrumptious Cast Iron Brownies

Brownies are a favorite in our household! A pan rarely lasts three days. On a whim, I decided to try baking them in a cast iron pan, mostly because I was trying to cut down on dirty dishes. The result was the most scrumptious cast iron brownies I’ve ever had.

They were incredibly moist and had just the right amount of crunch on the outside. It was seriously difficult not to eat the entire pan myself.

You could easily freeze any leftovers (I hear that happens sometimes!) and enjoy them frozen or thawed.

Cast Iron Brownies Ingredient Notes

The start of any great recipe begins with good quality ingredients. We’re a raw dairy family, but a great butter substitute is Kerrygold’s Pure Irish Butter. Soft, creamy, and rich in flavor, it’s made from the milk of grass-fed cows where the weather produces lush grass year round.

This recipe uses coconut sugar, which has a lower glycemic index than brown sugar, and contains nutrients like iron, zinc, calcium, and potassium. The absence of white and brown sugar skips the teeth tingling and goes right to delicious.

Since our family farm raises chickens, we tend to be a bit snobby when it comes to eggs. There is no comparison to free-range chickens raised with organic, soy free feed. The yolks are always darker and more flavorful. Try to find some from a small, family farm nearby if possible!

Einkorn flour is an ancient heirloom grain (never hybridized). This flour does contain gluten, but it lacks the gluten proteins that typically trigger gluten sensitivities. Jovial ‘s 100% Organic Einkorn All-Purpose Flour is the only flour our entire family has been able to consume, on a consistent basis over the last 5 years, without anyone reacting to it.

A lot of chocolate chips are made with artificial/natural flavors, soy products, and processed in a facilities with common allergens. We’ve used the dark morsels and semisweet mini-chips from Enjoy Life Chocolate Chips for years now! They’re free from 14 common allergens, including dairy, nut, and soy.

Cast Iron Brownies Recipe Notes

Starting with well creamed butter and sugar are key to any baking recipe. Coconut sugar is drier by nature and takes a little longer to blend in. I whisk these ingredients together until the texture is uniform; however, the sugar never completely dissolves like white and brown sugar do.

The cast iron pan doesn’t have a lot of extra room for mixing. Combining the dry ingredients in a separate bowl, and then adding them to the pan saves the counter from getting messy.