The Pioneer Woman Tasty Kitchen
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Coconut Almond Skillet Paleo Brownies

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Level: Easy

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Description

These rich, fudgy coconut almond skillet paleo brownies are made in one bowl and taste like an almond joy! They’re a gluten- and grain-free, healthier dessert that everyone will love!

Ingredients

  • 3 Tablespoons Unsweetened Coconut Flakes
  • ½ cups Coconut Sugar
  • 1 Tablespoon Coconut Oil, Melted
  • 1  Large Egg
  • ½ teaspoons Vanilla Extract
  • 1 cup Almond Flour (3 1/2 Oz., See Note)
  • 3 Tablespoons Cocoa Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Sea Salt
  • 3 Tablespoons Dark Chocolate, Finely Chopped
  • 1-½ Tablespoon Almond Butter

Preparation

Preheat oven to 350ºF and place the coconut flakes on a small baking sheet. Place into the oven until lightly golden brown, about 3–6 minutes. Watch closely, because they burn fast.

In a large bowl, beat coconut sugar and oil until sugar is moistened. Add egg and vanilla and beat until well-mixed. Add almond flour, cocoa, baking powder, baking soda and salt and stir until well-mixed and a thick batter forms. Finally, stir in dark chocolate and 2 tablespoons of the coconut flakes. Spread the batter into a greased 6-inch cast-iron skillet.

Melt almond butter for a few seconds, until nice and runny. Drizzle it over the top of the brownie and use a sharp knife to swirl around. Sprinkle remaining coconut flakes over top.

Bake until edges are set and a toothpick inserted in the center comes out clean, about 20–22 minutes. Let stand for 5 minutes and then devour right out of the skillet!

Note: Please weigh your flour, as it’s the best way to ensure results with gluten-free baking.

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