Paleo Fudgey Chocolate Brownie Skillet
I seriously cannot believe it is already Fall. Maybe because it’s still 95℉ in Houston? Or maybe it’s the mere fact that we perceive time to be moving faster as we age? Either way, a new season means fresh inspiration for new recipes, like this one. I mean, there is nothing quite like a warm, melt-in-your-mouth, fudge brownie skillet topped with ice cream on a brisk Fall day. But who am I kidding? I would eat this brownie skillet ANY damn day of ANY damn season because those ‘brisk Fall days’ don’t really happen for us Houstonians—and when they do, they are very short lived.
So yeah, this dessert isn’t seasonal. In fact, I’ve made this at least once a month since it was first developed because: 1) it’s that freaking good and 2) some days you just really need to indulge (or at least I do). And what better way to indulge by eating this skillet that is free of refined sugars, dairy, gluten and grains?! For those of you who are not on the Paleo train, don’t let the lack of unhealthy ingredients deter you because this brownie skillet could easily be mistaken for the real deal. It literally tastes like a naughty, over-indulgent dessert, except without the guilt. Speaking of guilt, finding a good balance between eating clean and indulging from time to time, has positively contributed to my ever-growing relationship with food and my body—but I will touch more on that in a later post.
Oh, one more thing before we get to the recipe: if you have not tried Nada Moo Ice Cream, you are REALLY missing out. Whatever magic they use is clearly working because they have mastered the art of coconut-based ice cream to literal perfection.
I hope y’all enjoy this skillet as much as I do, and if you make it, be sure to leave a comment and let me know what you think!
PAleo Fudgey Chocolate Brownie Skillet
Prep Time: 15 minutes
Cooking Time: 22 minutes
Total Time: 37 minutes
1/3 cup cocoa powder, natural and unsweetened
1/4 cup almond flour
1/4 cup coconut flour
1/4 tsp espresso powder
1/4 tsp fine sea salt
1/4 tsp baking soda
1 serving size of Vital Proteins Collagen Peptides (Optional)
1/4 cup ghee, melted
1 1/2 tablespoon coconut oil, melted
1 1/4 cup coconut sugar
2 large eggs
1 1/2 tsp vanilla extract
2 scoops of Ice Cream (Nada Moo is my #1 choice)
Preheat oven to 350℉
Grease a 6 or 8 inch skillet with 1/2 a tablespoon of coconut oil.
In a large mixing bowl, sift all of the dry ingredients together. Set aside.
In a medium size mixing bowl, combine the melted ghee and remaining tablespoon of coconut oil. Then add in the coconut sugar, eggs, and vanilla extract, whisking until combined.
Add the wet ingredients to the large bowl containing the dry ingredients and stir until thoroughly combined.
Fold in chocolate chips.
With a spatula, pour the batter into the prepared skillet, spread evenly, and top it off with some extra chocolate chips.
Bake for 20-25 minutes or until the center is just set to the touch (My oven bakes in 22 minutes but oven temperatures vary, so be sure to keep an eye out. You do not want the center to be jiggly.)
Remove from oven and allow it to cool for 15-20 minutes.
Top it off with 2 (or more) scoops of ice cream and serve!