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Gluten Free Skillet Brownie
Category
Dessert
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
- 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)
Instructions
Preheat the oven to 325 degrees F.
- To a medium bowl, add the melted coconut oil, coconut sugar, salt and vanilla extract. Using a rubber spatula, stir to combine.
- Stir in the eggs and egg yolk, one at a time, until fully incorporated.
- Add the almond flour, baking powder and cocoa powder, and stir to combine.
- Fold in 1/2 cup chocolate chips.
- Pour the batter into an 8-inch nonstick ovenproof skillet and spread evenly. Sprinkle with the remaining chocolate chips.
- Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 544
Amount/Serving
% Daily Value
- Carbs
- 44 grams
- Protein
- 9 grams
- Fat
- 41 grams
- Saturated Fat
- 29 grams
- Trans Fat
- 1 grams
- Cholesterol
- 87 milligrams
- Sodium
- 215 milligrams
- Fiber
- 5 grams
- Sugar
- 26 grams
- Unsaturated Fat
- 4 grams
4 comments
Can I use regular sugar?
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?
Delicious! Couldn't even tell it was gluten free.
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.