Brownie Skillet (Paleo and GF)

Chocolate brownie in a skillet topped with vanilla ice cream and two gold spoons.

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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.

Prep Time10

Cook Time25

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Author: Amy Rains

Equipment

Cast Iron Skillet

Ingredients

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***

Instructions

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.

Notes

*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.

Nutrition