Almond-Chocolate Skillet Brownie


Serves 2

5 tablespoons almond flour

3 tablespoons cocoa powder

3 tablespoons raw coconut palm sugar*

1 teaspoon baking powder

¼ teaspoon fine grain sea salt

3 tablespoons water

2 tablespoons butter, melted (or coconut oil)

1 large egg

¼  teaspoon vanilla extract

1 tablespoon dark chocolate chips

*use regular brown sugar if you don’t care about the paleo thing


Preheat oven to 325°F (160°C) and place a rack in the middle.

Lightly grease a 6-inch cast iron skillet (or an oven-proof skillet or a casserole dish).

In a bowl, whisk almond flour, cocoa powder, sugar, baking powder, and salt.

Stir in water, melted butter (or coconut oil), egg, and vanilla extract until well combined.

Bake for about 13 to 14 minutes, until puffed but not set (the brownie should jiggle a bit in the center when shaken.)

Serve warm with whipped coconut cream, regular whipped cream, or your favorite ice-cream.