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Collagen & Chocolate Pan Brownie

Just in time for Christmas - this Collagen & Chocolate Brownie is baked in a cast-iron pan is gluten-free and has a generous scoop of O Nutricia Collagen

Course Dessert
Cuisine American
Keyword 24 days of christmas, Almond flour cookies, Baking, Cake, Christmas, dairy free, dairy free desserts, Gluten Free, pan brownie, pan cookie, skillet cookie, sweets
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 7
Author Cat Barker


  • Cast Iron Pan / Skillet
  • bowls


  • 1 cup brown sugar coconut sugar or sugar replacement
  • 3/4 cup gluten-free Cake Flour Natures Choice
  • 1 scoop O Nutricia Collagen
  • 1 teaspoon xanthan gum
  • 1 cup butter salted
  • ½ cup dark chocolate chips
  • 1/3 cup cocoa powder good quality
  • 2 large eggs + 1 egg yolk

For the topping and drizzle

  • 1 cup dark chocolate chips divided in half
  • 1 handful of chocolate chips for sprinkling
  • 1 tsp butter


  • Preheat the oven to 180C and spray your cast iron pan with non-stick spray
  • In a saucepan, add the butter, ½-cup chocolate and cocoa powder. Melt over medium heat until fully combined. Remove from heat and cool
  • In a large bowl or stand mixer, whisk together the eggs and sugar until light in colour and fluffy
  • Pour the cooled chocolate/butter mixture into the egg mixture and continue to whisk.
  • Once combined, use a wooden spoon to stir in the flour, xanthan gum and collagen.
  • Now slowly stir in ½ cup of chocolate chips
  • Pour the batter into the cast iron pan and spread evenly
  • Sprinkle a handful of chocolate chips on top and bake for 25 minutes or so.
  • Now melt together the remaining 1/2 cup of chocolate and 1 tsp butter and drizzle on top of the warm brownie.
  • Eat warm and top with coconut cream, ice cream or even Kahlua for real decadence!