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close up of paleo skillet brownie in cast iron skillet with two spoons and melted vanilla ice cream on top
How to Make...

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
  • Diet: Gluten Free
  • Yield: 1-2 1x
  • Scale:

Ingredients

Instructions

  1. Preheat oven to 350ºF. Grease a 6″ cast iron skillet with butter or oil; set aside.
  2. In a medium bowl whisk together cocoa powder, coconut flour, baking soda, and pinch of salt; set aside.
  3. 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.
  4. Pour chocolate mixture into bowl of dry ingredients. Use spatula or spoon to gently combine. Batter will be thick and fudgy.
  5. 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.
  6. Allow brownie skillet to cool for 10 minutes. Then serve with favorite ice cream–enjoy!

Recipes 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 Information:

  • 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