Ooey Gooey Skillet Brownie
When my boyfriend, Ed, and I first started dating, he told me he didn’t have a sweet tooth. After being together for almost 7 years, I can confirm that is in fact a lie and this man loves dessert more than me (especially if it’s topped with ice cream). This Ooey Gooey Skillet Brownie recipe is one of our go-to desserts when we’re feeling like indulging a little. It’s gluten-free, dairy-free, perfect for a date-night dessert, and only takes 30 minutes to make!
Note: If you don’t have a mini cast iron skillet don’t worry—a small ramekin or loaf pan works fine (if you don’t use a cast iron skillet you don’t need to preheat the pan). But you can purchase the mini skillet at Whole Foods in the baking section!
Ooey Gooey Skillet Brownie (serves 2)
Ingredients:
¼ cup blanched almond flour (I use this one)
¼ cup cocoa powder
¼ cup coconut sugar + 2 tbsp. monk fruit
pinch of salt
¼ cup melted coconut oil + 1 tbsp. olive oil
1 egg
½ tsp vanilla extract
¼ cup chocolate chips (these are dairy-free!)
ice cream for topping
Instructions:
place skillet in oven and preheat to 350°f
in a large mixing bowl, add in almond flour, cocoa powder, coconut sugar, monk fruit, and a pinch of salt. mix to combine
in a separate bowl, add in melted coconut oil + olive oil, cracked egg, and vanilla extract. whisk together then add to bowl with the dry ingredients
fold in chocolate chips and pour batter into heated skillet
bake for 25 minutes (or until toothpick comes out clean)
top with your favorite ice cream (I love this one) & enjoy!
make sure to tag @finewithfood when making any of my recipes!!
