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?!

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

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. 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 chocolaty, 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).

Want another fudgy brownie recipe to try? These superfood brownies are outrageous! And these vegan black bean brownies are to die for with their fudge factor!

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.

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 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!

Looking for super fudgy brownies not made in a skillet? These almond flour brownies are paleo too and amazingly decadent!

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

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4.28 from 11 votes

Fudgy Paleo Skillet Brownie

Servings: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
This fudgy paleo skillet brownie is completely decadent and chocolatey and with no added sugar!

Ingredients 

  • 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

Instructions 

  • Grease an 8×8 baking dish 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.

Video

Nutrition

Serving: 1SERVINGCalories: 445kcalCarbohydrates: 34gProtein: 6gFat: 32gSaturated Fat: 22gPolyunsaturated Fat: 8gCholesterol: 96mgSodium: 179mgFiber: 4gSugar: 27g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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48 Comments

  1. Looks delish! Plan on making this weekend for company. Can you use almond flour instead of tapioca?