These rich, fudgy coconut almond skillet brownies are made in one bowl! They're a paleo friendly, healthier dessert that everyone will love!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4People
Calories 363kcal
Author FoodFaithFitness
Ingredients
3TbspUnsweetened coconut flakes
1/2CupCoconut sugar
1TbspCoconut oil,melted
1Large egg
1/2tspAmoretti Madagascar Bourbon Vanilla Extract
1CupAmoretti Almond Flour,(3.5 oz)*
3TbspCocoa powder
1/4tspBaking powder
1/4tspBaking soda
1/4tspSea salt
3TbspDark chocolate,finely chopped (1 oz)
1 1/2TbspAlmond butter
Instructions
Preheat your oven to 350 degrees and place the coconut flakes on a small baking sheet. Place into the oven until lightly golden brown, about 3-6 minutes. Watch closely, because they burn FAST.
In a large bowl, beat together the coconut sugar and oil until the sugar is moistened. Add in the egg and vanilla and beat until well mixed.
Add in the almond flour, cocoa, baking powder, baking soda and salt and stir until well mixed, and a thick batter forms. Finally, stir in the dark chocolate and 2 Tbsp of the coconut flakes. Spread the batter into a greased 6 inch cast-iron skillet.
Melt the almond butter for a few seconds, until nice and running. Drizzle it over the top of the brownie and use a sharp knife to swirl around. Sprinkle the remaining coconut flakes over top.
Bake until the edges are set and a toothpick inserted in the center comes out clean, about 20-22 minutes.
Let stand for 5 minutes and then DEVOUR right out of the skillet!
Notes
*PLEASE weigh your flour, as it's the best way to ensure results with gluten free baking.