Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons cacao or cocoa powder
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking soda
  • pinch fine sea salt
  • 1.5 oz dairy-free dark chocolate (about 1/4 cup chips)
  • 2 tablespoons coconut oil
  • 1.5 tablespoons coconut sugar (or granulated sugar choice)
  • 1 large egg, room temperature
  • 1 tablespoon dairy-free mini chocolate chips, for topping

Instruction

  • Preheat oven to 350ºF. Grease a 6″ cast iron skillet with butter or oil; set aside.
  • In a medium bowl whisk together cocoa powder, coconut flour, baking soda, and pinch of salt; set aside.
  • In a medium microwave-safe bowl on half power, melt together the 1.5 ounces of dark chocolate with coconut oil. Use 2-30 second increments, stirring in between until chocolate is fully melted. Allow to cool for 5 minutes, then whisk in coconut sugar and room temperature egg.
  • Pour chocolate mixture into bowl of dry ingredients. Use spatula or spoon to gently combine. Batter will be thick and fudgy.
  • Transfer batter to greased mini skillet, top with additional mini chocolate chips if desired. Bake for 8-10 minutes. Brownie will be done when cracks appear. It is better to under-bake these kinds of skillet desserts! Don’t over-bake.
  • Allow brownie skillet to cool for 10 minutes. Then serve with favorite ice cream–enjoy!