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.

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

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. 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).

WATCH THE VIDEO – How to make a Fudgy Paleo Skillet Brownie:

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.

This fudgy paleo skillet brownie is the perfect grain-free, gluten-free treat when you need to kick that chocolate craving!

Just a good ‘ol fudgy brownie everyone will love.

Serves 4     adjust servings

Fudgy paleo skillet brownie

Preparation 10 min Prep Time
Cook Time 20 min Cook Time
Total Time 30 mins Total Time

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


  • 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.

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.


    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.

  16. Dima

    Hello! Question: Can you replace oil with walnuts or other oily nuts pulsed in the processor??? Thanks in advance!

    1. Running to the Kitchen Post author

      I haven’t tried that but wouldn’t recommend it. Paleo baking is finicky enough as is, substitutes like that would probably throw the ratios off.

    1. Running to the Kitchen Post author

      no, you really don’t taste the banana, it’s such a small amount. The dominant flavor is chocolate.

  17. Katie

    Made these tonight. I used semi sweet chocolate chips because that’s what I had. Yummy brownies! Take care to under bake them.

  18. Guest A

    Curious, but what was sprinkled on top at the end? Powdered sugar? I’m currently eating Paleo, but looking for a good chocolate *insert yummy dessert here* recipe that doesn’t have refined sugar involved.

    Christ’s blessings!

    1. Running to the Kitchen Post author

      yes, it’s powdered sugar but can easily be left off if you don’t want to use it. It was mainly for picture purposes :)


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