At a Glance:
Prep Time: 5 minutes mins
Cook Time: 12 minutes mins
Total Time: 17 minutes mins
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!
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: 313 kcal , Carbohydrates: 35 g , Protein: 1 g , Fat: 21 g , Saturated Fat: 17 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 1 g , Trans Fat: 1 g , Cholesterol: 20 mg , Sodium: 47 mg , Potassium: 28 mg , Fiber: 2 g , Sugar: 13 g , Vitamin A: 30 IU , Calcium: 5 mg , Iron: 1 mg
Course: Dessert
Cuisine: American