Coconut Almond Skillet Paleo Brownies

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.