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Photo Credit: Elizabeth Newman

Gluten-Free Skillet Brownie

This recipe is just as delicious and decadent as a normal brownie, but a tad better for you because it doesn't use refined sugars or all-purpose flour. Also, the almond flour adds even more delicious flavor and texture — it's a win-win!

skillet brownie

Gluten Free Skillet Brownie



Prep Time

10 minutes

Cook Time

25 minutes




Giada De Laurentiis

Image of Gluten Free Skillet Brownie


  • 2/3 cup refined coconut oil (melted and cooled slightly)
  • 1 cup coconut sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs (at room temperature)
  • 1 egg yolk (at room temperature)
  • 2/3 cup blanched almond flour
  • 1/4 teaspoon baking powder
  • 2/3 cup unsweetened cocoa powder
  • 3/4 cup bittersweet chocolate chips (divided)


  1. Preheat the oven to 325 F.
  2. To a medium bowl, add the melted coconut oil, coconut sugar, salt and vanilla extract. Using a rubber spatula, stir to combine.
  3. Stir in the eggs and egg yolk, one at a time, until fully incorporated.
  4. Add the almond flour, baking powder and cocoa powder, and stir to combine.
  5. Fold in 1/2 cup chocolate chips.
  6. Pour the batter into an 8-inch nonstick ovenproof skillet and spread evenly. Sprinkle with the remaining chocolate chips.
  7. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
  8. Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.



per serving
Amount/Serving % Daily Value
44 grams
9 grams
41 grams
Saturated Fat
29 grams
Trans Fat
1 grams
87 milligrams
215 milligrams
5 grams
26 grams
Unsaturated Fat
4 grams
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4 reviews & comments

  • Author's avatar image
    Amy Powless

    Can I use regular sugar?

  • Author's avatar image
    Jessica Fehl

    Delicious! Couldn't even tell it was gluten free.

  • Author's avatar image
    Jessica Akram

    Can you use avocado oil instead of coconut and substitute swerve instead of coconut sugar? Last question, are the nutritional values for the whole recipe or a serving?

  • Author's avatar image
    Michael Thimblin

    Easy and the results taste great. The batter turns out a bit thick to pour so don't be worried about that. I used unrefined coconut oil, because that's all I had on hand, and the results were great. The brownies taste like a mounds candy bar. Served with whipped cream for a quick dessert.

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