Mini Chocolate Brownie Skillets
Writer and Photographer Kyndra Kelly
W hen that craving hits for something chocolate-y, whip up these guilt-free skillets in a matter of minutes to satisfy that sweet tooth. I love this recipe because it is gluten- and refined sugar-free, which makes it easier to keep your resolutions of eating healthy for the new year!
1 c. almond flour
1/2 c. chocolate chips (I use sugar free)
1/3 c. maple syrup
1/4 c. grass-fed butter or coconut oil
1/2 tsp. baking soda
Preheat oven to 350 degrees. Grease two mini cast iron skillets and set aside.
In a small bowl, melt the chocolate chips. In another bowl, whisk together eggs, syrup, and coconut oil or butter. Stir in almond flour, baking soda and salt to wet ingredients. Mix in melted chocolate and pour mixture evenly into two small cast iron skillets. Bake for about 15 to 20 minutes, or until the edges begin to crack.
Carefully serve, as the cast iron stays hot.
Chef’s Notes: Cook for a few minutes less if you like your brownie skillet a little gooey (like me!). If you don’t have cast iron skillets, bake in a greased glass custard cup or baking dish. Top with ice cream, whipped cream or whipped coconut cream.