This Paleo Skillet Brownie is the perfect way to end an evening. Grab a couple of spoons and dig in to this fudgy, chocolatey goodness.
Aannnddddd we’re back to those times when I eat skillet desserts for lunch, my friends… JK JK.
Well, kind of. I did have several bites of this skillet brownie while photographing because it was seriously so freaking good. But I made sure to get in a big hearty salad with it because BALANCE, you know?
I kind of knew during my Whole30 journey that my sweet tooth wasn’t going away anytime soon. I enjoy baking treats too much. I enjoy FUN FOOD too much. And for someone, like myself, who practices a good balance of making sure their diet includes loads of real foods including lots of greens and plants, I am not too worried about my sweet tooth. I’m so much more mindful when it comes to my eating habits compared to how I was two or three years ago. Of course I am not perfect, I still have my days (mostly during dessert-like recipe testing days) where I feel I may have over-done it. But I no longer stress myself out about it, or restrict certain foods from my diet. What does happen on those days is I start to crave a huge salad, or a hearty dinner with loads of plants and maybe some salmon, and I know my body is doing what it is supposed to do–balance everything out.
Becoming self-aware takes practice. Developing mindfulness around your eating habits takes practice. But over time, mindfulness will become like second nature. You’ll no longer have to worry about whether or not you ate too much chocolate one day. Or if you had too many carbs or fats or whatever it may be.
Moderation and mindfulness are key. I know–It is hard to break your thought patterns. For me, I’ve found that acknowledging them (with no shame) makes it easier to move onto more positive thinking, especially around food and body image. It hurts my heart when I hear people say, “The diet starts tomorrow” or “No more (insert favorite dessert here) for the next two weeks”, in hopes they’ll achieve some miraculous results in their physique goals. And that’s not to say it isn’t alright to have aesthetic goals. But the constant thought patterns of “I can’t have this…” and “If I eat this, I’ve failed” are self-sabotaging. If you’re on a weight-loss journey, or you have aesthetic goals, it helps if it is coming from a place of self-love first. You can have your cake and eat it too 🙂 Like this
Fudgy Paleo Skillet Brownie
This post has gone nowhere near where I thought it would go in terms of the writing topic. Oops. But sometimes you’ll have that. And while I am sharing this skillet brownie with Valentine’s Day in mind (food blogger brain) I suppose I am skipping the lovey-dovey post for this year. I don’t think Drew will mind as long as he gets “real” chocolate chip cookies (i.e. all regular flour, all butter, all sugar, lots of chocolate chips). And another skillet brownie wouldn’t hurt either… since I ate this one without him… oops?
what you need
- cocoa or cacao powder
- coconut flour–just one tablespoon!
- baking soda
- dairy-free chocolate
- coconut oil
- coconut sugar
- dairy-free mini chocolate chips
I tested this recipe a couple of times to get the texture right. The first time the texture was too dry and cake-like. I don’t know about you, but I like my brownies fudge-like. So I nixed the first recipe and decided I’d try a similar method used in these fudgy brownies: melted chocolate chips. Using melted chocolate to create the batter gives the brownies a rich, fudgy texture that everyone loves. Well, everyone being fudgy brownie lovers, I suppose.
And you all know the only way to enjoy a skillet brownie is with your favorite ice cream. So grab a couple of spoons and let’s dig in.
- Preheat oven to 350F. Grease a 6″ cast iron skillet well, set aside.
- In a medium bowl whisk together cocoa powder, coconut flour, baking soda, and pinch of salt. Set aside.
- In a medium microwave-safe bowl, melt together the 1.5 ounces of dark chocolate with coconut oil. Use 15-20 second increments, stirring in between until chocolate is fully melted and combined with coconut oil. Allow to cool for 5 minutes, then whisk in coconut sugar and room temperature egg.
- Pour chocolate mixture into bowl of dry ingredients. Use spatula or spoon to gently combine. Batter will be thick and fudgy.
- Transfer batter to greased mini skillet, top with additional mini chocolate chips if desired. Bake for 8-10 minutes. Brownie will be done when cracks appear. But sometimes it is better to under-bake these kinds of skillet desserts.
- Allow brownie skillet to cool for 10 minutes. Then serve with favorite ice cream–enjoy!
- Serving Size: 1/2
- Calories: 311
- Sugar: 18g
- Sodium: 278mg
- Fat: 21g
- Saturated Fat: 16g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 93mg
- Do you practice mindfulness and moderation when it comes to your diet?
- What is your favorite dessert to enjoy for Valentine’s Day? (That is, if you celebrate.)
pin for later