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. Made in a 6″ cast iron skillet for a mini gluten free dessert.
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What You Need
For this skillet brownie recipe you don’t need much. Less than 10 ingredients, made with gluten-free pantry items and some fridge staples.
Dry Ingredients
For the dry ingredients you need cocoa powder (or cacao powder), coconut flour (just one tablespoon!), baking soda and salt.
Wet Ingredients
For the wet ingredients you’ll melt together coconut oil and dark chocolate chips, then add in an egg and whisk in coconut sugar (or another granulated sugar).
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
The Perfect Mini Dessert
I am a huge fan of my 6″ cast iron skillet. It is the perfect size for making personal desserts. Top with your favorite ice cream for a restaurant style experience!
And they make for a fun foodie gift too!
How to Make a Skillet Brownie
- Mix dry ingredients; In a medium bowl whisk together the dry ingredients: cocoa powder, coconut flour, baking soda, and pinch of sea salt; set aside.
- Melt chocolate; In a medium microwave-safe bowl on half power, melt together the 1.5 ounces of dark chocolate with coconut oil. Use 20-30 second increments, stirring in between until chocolate is fully melted.
- Whisk in egg and vanilla; allow to cool for 5 minutes, then whisk in coconut sugar, vanilla and the room temperature egg.
- Combine ingredients; Pour chocolate mixture into bowl of dry ingredients, using a spoon or spatula to gently combine, then fold in chocolate chips – batter will be thick and fudgy.
- Bake; 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. It is better to under-bake these kinds of skillet desserts! Don’t over-bake.
Recipe Tips
Make sure the cocoa powder and coconut flour are mixed together well, and no lumps are present. If you can, use a flour sifter or mesh sieve.
Don’t over-scoop coconut flour. Coconut flour is very absorbent and even a little bit extra will throw off the batter and you’ll end up with a dry brownie.
Use a room temperature egg so the coconut oil doesn’t solidify. If you need to quickly get an egg to room temperature, place it in a bowl of warm water.
Use quality chocolate. Because we’re melting chocolate and mixing it into the brownie batter, make sure you use a higher quality chocolate. I typically avoid store in-house brands because they don’t melt well. You’ll get better flavor and consistency using a high quality name brand.
Watch baking time. Brownies are easy to over-bake, because of their dark color. But with this being a skillet dessert, it’s best to under bake this one and let the brownie be extra fudgy and gooey.
I hope you love this brownie skillet as much as we do! It’s such an easy and quick treat to enjoy with your favorite person.
More Desserts for Two
Paleo Brownie Skillet for Two
Ingredients
- 2 tablespoons cacao or cocoa powder
- 1 tablespoon coconut flour
- 1/4 teaspoon baking soda
- pinch fine sea salt
- 1.5 oz dairy-free dark chocolate, about 1/4 cup chips
- 2 tablespoons coconut oil
- 1.5 tablespoons coconut sugar, or granulated sugar choice
- 1 large egg, room temperature
- 1 tablespoon dairy-free mini chocolate chips, for topping
Instructions
- Preheat oven to 350ºF. Grease a 6″ cast iron skillet with butter or oil; 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 on half power, melt together the 1.5 ounces of dark chocolate with coconut oil. Use 2-30 second increments, stirring in between until chocolate is fully melted. 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. It is better to under-bake these kinds of skillet desserts! Don’t over-bake.
- Allow brownie skillet to cool for 10 minutes. Then serve with favorite ice cream–enjoy!
Recipe Notes:
Nutrition Information
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