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?!
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.
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.
I’ve made my fair share of “healthy” brownies that came out nowhere near the fudge-like consistency I wanted. Honestly, these pumpkin brownies are one of them. I should really re-do that recipe!
This isn’t one of those times though.
This paleo skillet brownie is 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.
It’s also a really great Valentine’s Day dessert option. Grab two spoons and dig in, I bet you’ll both finish the entire skillet.
Just a good ‘ol fudgy skillet brownie everyone will love.
That happens to be paleo.
And if you’re wondering what that ice cream is on top – it’s this sweet corn bacon ice cream. It’s amazingly delicious (although not paleo) but good ‘ol vanilla will work just as well.
Honestly though, this paleo skillet brownie is so fudgy, no ice cream is even needed!
More paleo chocolate desserts to try:
Raw brownie bites
Paleo salted chocolate chip cookie skillet (<–majorly popular recipe!)
Paleo chocolate chip cookies (or try the bacon version!)
Chocolate almond truffles
- Grease an 8 inch cast iron skillet well with butter or coconut oil. Preheat oven to 350 degrees.
- Melt the coconut oil and chocolate chips in a medium bowl. Stir until well combined.
- Add the mashed banana, salt and vanilla and whisk together.
- Whisk in the eggs one at a time.
- Add both flours and stir until just combined.
- 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.
- Remove from oven and let cool before serving.
Amount Per Serving: Calories: 29Total Fat: 2gCarbohydrates: 1gProtein: 2g
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.