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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 and spray a 6 inch skillet with olive oil spray.
  • Next, add dark chocolate chips and butter 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 mixer. Then, add vanilla and stir to combine.
  • Next, pour batter into greased skillet and bake for 11 to 12 minutes.
  • Finally, remove from oven and dig in! Sprinkle sea salt on top if desired.


  • Spray skillet with nonstick spray to prevent sticking.
  • My skillet is only 6 inches in diameter.  I have not tried doubling this recipe to accommodate a larger skillet.
  • 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