This healthy Brownie Skillet is ooey, gooey, delicious and an on-demand treat you need in your arsenal now! It’s made with just a handful of simple ingredients in less than 30 minutes. Grain-Free, Paleo, and refined sugar free– but no one will ever know!
Allow me to introduce you to what will surely become one of the most delicious, decadent, and dangerous dessert concepts to enter your life: the Brownie Skillet!!! Grab your spoons and eat it hot right out of the cast iron skillet.
As a nutritionist and self proclaimed chocoholic, I am always looking for ways to lighten up my absolute favorite dessert. Chocolate!! Whether it’s my Paleo Chocolate Cake, Chocolate Brownie Cheesecake Bars, or Dark Chocolate Almond Stuffed Dates, I always find ways to enjoy my chocolate in a healthier way. This Brownie Skillet is no exception!
I loaded this brownie skillet with some healthy fat from cashew butter and coconut oil. I also use almond flour, to make it gluten-free and also up the nutrient value with some additional fiber and protein. The best part, it tastes exactly like the chocolate yummy goodness we all love!
How to make a Brownie Skillet
Let’s gather up these simple ingredients and don’t forget your cast iron skillet!
- Almond flour
- Cacao powder
- Baking soda
- Sea salt
- Coconut oil
- Cashew butter (can sub almond butter)
- Maple syrup
- Coconut sugar
- Chocolate chips
This recipe comes together so easily by mixing the dry ingredients in one bowl, and wet ingredients in another. Grease your cast iron skillet and pour the batter in the skillet. Sprinkle chocolate chips on top, and bake at 350 for 23-25 minutes.
Additions and flavors:
- Ice cream: this brownie skillet tastes amazing with the addition of ice cream to melt on top!
- Coffee flavor: Add in 1 tbsp instant coffee to make a mocha flavored brownie, my favorite!
- Nuts: feel free to add in pecans, almonds or walnuts.
- Nut butter: you can create a “peanut butter” brownie skillet and omit the coconut oil in favor of all peanut butter (or cashew butter, almond butter).
Serving and storing
This dessert is best served warm! Drizzle with extra chocolate or just add some ice cream. Grab a spoon to dig in.
Store by cutting into slices and placing in an air tight container. If you plan on enjoying for several days, the best option is to store in the freezer. Bring to room temperature, then warm up for 30 seconds in the microwave before enjoying.
Brownie Skillet (Paleo and GF)
This warm Brownie Skillet comes together so quickly with 10 minutes of prep time and 25 minutes of bake time! Grain-Free, refined sugar free, and Paleo. Enjoy warm right out of the oven.
- 1.5 cups Blanched almond flour
- 2/3 cup Cacao powder
- 1/2 tsp Baking soda
- 1/2 tsp Sea salt
- 1/3 cup Melted coconut oil*
- 1/2 cup Cashew butter**
- 1/3 cup Coconut sugar
- 3 large Eggs (at room temperature)
- 1/4 cup Real maple syrup
- 1/2 cup Chocolate Chips***
Preheat the oven to 350 degrees F. Generously grease a large cast iron skillet (I used a 10inch) with coconut oil, butter or ghee. Set aside.
In a medium sized bowl, mix together the dry ingredients: almond flour, cacao powder, baking soda, and sea salt.
In a larger bowl, using an electric mixer, beat together the melted coconut oil, coconut sugar, cashew butter, eggs, and real maple syrup. Slowly fold in the dry ingredients and gently mix until well combined. Stir in chocolate chips.
Using a spatula, pour the batter into the prepared skillet (It will be slightly thick). Spread around to even out the top. Sprinkle with more chocolate chips if desired.
Transfer to the oven and bake for 20-25 minutes (this will depend on the size of skillet, and how gooey you want your brownies!) If using larger than 10 inch skillet, pull out the skillet at 20 minutes. If using a 10 inch or smaller, this may require a few extra minutes.
*Melt the coconut oil first and then measure
**You can also use any nut butter of choice
***If following a paleo/dairy-free diet, use a dairy-free brand such as Enjoy Life, Hu, or Lily Chocolate chips.