Fudgy Paleo Skillet Brownie

This fudgy paleo skillet brownie is completely decadent and chocolatey and with no added sugar!

I’ve been wanting to make skillet brownies for quite awhile now so talking about gluten free families and kids as part of my ongoing work with Udi’s seemed like the perfect time. What kid doesn’t like a brownie?!

When I make desserts, they tend to fit into a paleo or gluten free label by default. I don’t really set out with the expectation to make them that way, it’s just that my preference over time has shifted from wanting massive amounts of sugar to naturally sweetened things and typical all-purpose flour usage to better for you whole grains or gluten free options. It’s hard to imagine “having to” eat a certain way but if that was forced upon me, I can tell you one thing, there better be a damn good brownie recipe that fit the mold.

Paleo brownies made in a cast iron skillet

Although boxed brownie mixes would like you to think there’s a choice in the matter, I firmly believe there should only be one type of brownie in this world, fudgy. If you want “cake-like” make a cake, not a brownie.

Paleo cast iron skillet brownies

I’ve made my fair share of “healthy” brownies that came out nowhere near the fudge-like consistency I wanted. This isn’t one of those times though. These are chocolatey, fudgy and decadent and the best part is there’s no added sugar, just a bit of mashed banana for some natural sweetness but not enough that it tastes “banana-y” at all (because bananas have no business in brownies).

This is one of those recipes you can easily bring to a party or bake up for the family and no one would be the wiser that there’s some paleo or gluten free label attached.

Fudgy paleo brownie

Just a good ‘ol fudgy brownie everyone will love.

Yields 4

Fudgy paleo skillet brownie

This fudgy paleo skillet brownie is completely decadent and chocolatey and with no added sugar!

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe


  • 4 tablespoons coconut oil
  • 1 cup dark chocolate chips
  • 2 tablespoons mashed ripe banana
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup tapioca flour
  • 1 1/2 teaspoons coconut flour
  • additional chocolate chips for topping (*optional)


  1. Grease an 8 inch cast iron skillet well with butter or coconut oil. Preheat oven to 350 degrees.
  2. Melt the coconut oil and chocolate chips in a medium bowl. Stir until well combined.
  3. Add the mashed banana, salt and vanilla and whisk together.
  4. Whisk in the eggs one at a time.
  5. Add both flours and stir until just combined.
  6. Transfer the batter to the skillet, top with additional chocolate chips if desired and bake for 20-22 minutes until the edges start to pull away from the sides and the middle is still just slightly undercooked.
  7. Remove from oven and let cool before serving.
Recipe Type: dessert

Learn more about living gluten free! Visit http://udisglutenfree.com/community


This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.


  1. Claire
    This looks amazing! I was wondering if the skillet has to be cast iron, or if another oven-safe pan would be okay. Thanks!
    1. Running to the Kitchen Post author
      I'd just use a regular baking dish like you normally would for brownies if you don't have cast iron. Should work fine :)
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    1. Running to the Kitchen Post author
      It's sweet corn bacon cacao nib ice cream (recipe on the site) that I had on hand at the time of shooting these photographs.

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