This brownie skillet is rich, intense and decadent! The edges are chewy and the middle is gooey. This quick and easy recipe tastes like a classic fudge brownie. It takes under 20 minutes total. Top with ice cream, caramel sauce, hot fudge or whipped cream for the ultimate dessert!

You will also love this Chocolate Chip Cookie Pie too.

Brownie skillet.

Why You’ll Love This Recipe

  • This brownie skillet is quick and easy.
  • Less than 20 minutes needed.
  • It has soft chewy edges.
  • The middle is gooey and fudge like.
  • Great for individual servings or sharing.
  • Top with ice cream for the ultimate hot cold combination.
  • This recipe is Paleo, grain free, gluten free, dairy free, nut free, and refined sugar free.
  • It is naturally sweetened with coconut sugar.
  • Check out this Mini Skillet Cookie for another fun dessert recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for this brownie skillet. Scroll down to the recipe card for full ingredients list and instructions.

Coconut oil is a healthy fat common in Paleo eating.  When melted with chocolate, it becomes super smooth and creamy. Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut taste. If not dairy free, feel free to use butter.

Use dairy free chocolate chips to keep this recipe Paleo. Or, feel free to use your favorite chocolate chip brand. Keto or sugar free chocolate chips can be used, but the brownie will not be as shiny on top.

A common Paleo flour, tapioca flour is reminiscent of cornstarch.  Additionally, this grain free flour adds the perfect texture. Feel free to substitute with cornstarch or arrowroot powder.

Only one egg needed. For an egg free option, make these Vegan Brownies.

Coconut sugar adds the sweetness. Feel free to substitute with white sugar or light brown sugar.

Cocoa powder adds the chocolate flavor. Use regular or dark cocoa powder.

Vanilla extract adds warmth.

Lastly, add in or top brownie skillet with sea salt if desired.

Ingredients for brownie skillet.

How To Make

Step 1

First, preheat oven to 350 degrees Fahrenheit.

Step 2

In a microwave safe bowl, add chocolate chips and coconut oil.  Microwave in 30 second increments, stopping to stir between each, until melted.

Step 3

In a large mixing bowl, beat egg and coconut sugar for 2 minutes or until light and frothy.

Egg and coconut sugar frothy in bowl.

Step 4

Next, slowly pour melted chocolate into bowl and stir until combined.

Step 5

Then, sift in cocoa powder and tapioca flour.  After that, add in vanilla and sea salt and stir to combine.

Step 6

Pour batter into a 6 inch cast iron skillet.  Next, bake for 11 to 12 minutes or until edges are crispy and middle is set.

Step 7

Lastly, remove brownie skillet from oven and garnish with coconut milk ice cream if desired.

Paleo Chocolate

Chocolate can be eaten while eating Paleo.

I love Enjoy Life chocolate chips because they are gluten free and dairy free.  Although they add a small amount of sugar, I’ve found best baking results with this brand.

For a completely Paleo chocolate, use unsweetened chocolate chips. Hu Kitchen also makes a great brand of naturally sweetened chocolate chips.

Brownie in skillet with ice cream.

Expert Tips & Tricks

Use an oven safe skillet for this brownie skillet.

Use refined coconut oil for a neutral flavor. Unrefined has a slight coconut flavor.

Be sure to melt coconut oil and chocolate chips completely. Stir until creamy.

Mix egg and coconut sugar until light and frothy. This takes at least 2 minutes.

Grease skillet before pouring in batter.

This recipe is meant for a 6 inch skillet. Do not use anything larger.

Do not over bake. Brownie should set but slightly gooey in the middle.

How to Serve & Store

Serve brownie skillet hot and fresh from the oven.

Top with ice cream, whipped cream, hot fudge or caramel sauce.

Store covered at room temperature for up to 3 days.

Frequently Asked Questions

Can I bake this in something else?

I recommend using a 6 inch skillet. I have not tried using another pan.

Is this recipe gluten free?

Yes, this recipe is gluten free as written.

Can I add in anything else?

Sure! Feel free to add in chocolate chips, mini chocolate chips, chopped Oreos or white chocolate chips.

How do you know when this brownie is done baking?

The middle should look set but still gooey. Insert toothpick into the middle. If it comes out with moist crumbs, brownie is done baking.

You May Also Like

If you make this brownie skillet recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Sweet Addison's cookies
Paleo brownie skillet with vanilla ice cream

Get the Recipe: Paleo Brownie Skillet

This Paleo Brownie Skillet is rich, intense and decadent! This skillet has that signature crinkle top, crispy edges, and a gooey center. Serve with some coconut milk ice cream for the ultimate Paleo dessert!
5 from 1 vote



  • First, preheat oven to 350 degrees Fahrenheit.
  • Next, add dark chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second increments until smooth and creamy.
  • In a stand mixer, beat egg and coconut sugar until light and frothy, about 2 minutes.
  • Then, slowly add in dark chocolate mixture and stir until combined.
  • Sift cocoa powder and tapioca flour into bowl. Then, add vanilla and stir to combine.
  • Next, pour batter into a 6 inch cast iron skillet and bake for 11 to 12 minutes.
  • Finally, remove from oven and dig in! Sprinkle sea salt on top if desired.


  • Use a cast iron skillet or an oven safe skillet.  If not using cast iron, spray with nonstick spray.
  • My skillet is only 6 inches in diameter.  I have not tried doubling this recipe to accommodate a larger skillet.
  • Mix melted coconut oil and chocolate chips until completely creamy.
  • Bake until the middle of the brownie skillet is just barely set.  Do not over bake.
  • Store covered at room temperature for up to 3 days.
Calories: 313kcal, Carbohydrates: 35g, Protein: 1g, Fat: 21g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 47mg, Potassium: 28mg, Fiber: 2g, Sugar: 13g, Vitamin A: 30IU, Calcium: 5mg, Iron: 1mg

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