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.
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).
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
- Vegan Paleo Chocolate Chunk Skillet Cookie
- Pumpkin Chocolate Chip Skillet Cookie
- Paleo Chai Spiced Apple Pie Skillet Cookie
- S’mores Brownie Skillet {for sharing}
Paleo Brownie Skillet for Two
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 gluten free using coconut flour.
- Prep Time: 5 minutes
- Cook Time: 10 Minutes
- Total Time: 15 Minutes
- Yield: 1-2 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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!
Notes
If you’d like to sub the coconut flour, you can probably use 1/4 cup almond flour. I haven’t tried this myself but it should turn out okay. This is a fudgy brownie recipe you want to enjoy warm and with spoons.
Nutrition
- 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
Keywords: skillet brownie recipe, paleo brownies, dessert for two
Liz says
Gahhh all this chocolatey goodness! Must make this ASAP!
Ashley says
It was seriously so good… Now to make another tonight 😀
Erin @ The Almond Eater says
Ugh skillet brownies are the BEST, especially when eaten for breakfast, lunch and dessert 😉 ….not that I’d know.
Ashley says
Hahaha oh the life of a Food Blogger 😀
Jess B says
Every time you post something, I feel like my list of post- whole30 recipes to make is growing! I think this one just made the top- Insert eyes bulging and jaw dropping face! This looks incredible!
Ashley says
Lol SORRY. I hope you get to enjoy this soon! 🙂
Erin @ Erin's Inside Job says
Omg Im seriously obsessed w this recipe. I’m going to make it as soon as I can eat this again…and it’s going to be brownie skillet for one.
Ashley says
HAhhaha better double the recipe for Neil 😉
Pal says
Definitely pay attention to the slightly under-bake tip… mine was slightly over. But obviously still DELICIOUS!!
★★★★★
Ashley says
Oh glad you still enjoyed! I’ll update the note to really emphasize 🙂 <3
Emily says
This sounds sooo good! So could I make this in other vessels like a springform pan or little ramekins that u use for stuff like lava cakes?
Ashley says
Hi Emily, yes you should be able to split up the batter into little ramekins. Or if you have a small 6-8″ springform pan that would also work. The baking time will be different though. So if you split up the batter into two ramekins, watch after 8-10 minutes. Better to under-bake the brownie in this case and let it set as it cools 🙂 Let me know if you make!
Brijesh says
Hi Thanks a lot for the recipe!!! I am vegetarian so can I use banana or any other vegetarian options instead of egg? Also I don’t have oven so I can use a simple non stick pan to bake? Thanks
Ashley says
Hi there, if you’re looking for a vegan-friendly option (eggs are vegetarian-friendly) using 1 Tablespoon of flaxseed mixed with 3 tablespoons of water (let gel up for 3 minutes) is the best substitution. Using about 1/4 cup of mashed banana could likely work, though I haven’t tried that myself.
And unfortunately this recipe will have to be baked in either a conventional oven, or a toaster oven. It won’t rise and bake on the stovetop.
Julie says
I bought a mini cast iron just to make all the delicious recipes you post for them and I don’t regret it one bit! This recipe was the first we made and it was INCREDIBLE! Quick, easy, and so so tasty! Love your work. Can’t wait to make the chai spiced apple pie.
★★★★★
Ashley says
Amazing, Julie! Thanks so much for sharing with me 😀 Hope you love the apple pie cookie skillet too!
Allison says
I made this tonight and it was SO good! I subbed the coconut sugar for powdered Swerve to make it keto and it worked out great. Baked it exactly 8 minutes and it was perfectly gooey. Sugar free vanilla ice cream on top = my favorite dessert combo! Yumm!
★★★★★
Ashley says
So glad you enjoyed it Allison! Thank you so much for your comment and review 🙂
Drew says
I hate it when i miss recipe testing on dessert day
★★★★★