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!
Ingredients
- 1/4 cup coconut oil
- 1/2 cup dark chocolate chips
- 1 egg, room temperature
- 1/2 cup coconut sugar
- 1 tbsp cocoa powder
- 2 tbsp tapioca flour
- 1/2 tsp vanilla extract
- pinch sea salt, optional
Instructions
- 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.
Notes
- 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