Paleo Skillet Brownie

Vegan, grain-free, gluten-free, refined sugar-free

I don’t know how I made it to 33 years old without having a cast iron skillet. It is perhaps one of the best additions to a kitchen. I finally bought a cast iron skillet and had to pick what would be the first thing I would make in it would be. It was not really a hard choice: brownie. 

When you make something in a skillet, you get deliciously crunchy edges, while the middle stays lusciously soft and gooey. What does that sound like? The perfect brownie. 

I have gone through many iterations of my paleo brownie recipe (to give you an idea, I spent 8 years futzing with my regular brownie recipe), but this one is for those who like a brownie that is an amalgamation of fudge, chocolate sauce and cake. A few things really help too give the super gooey center to this dessert.

FYI: I have linked my favorite products in this recipe; I am not sponsored by any of them. I just like these products. 

Olive Oil 

While butter is always lovely, for a paleo brownie that is clearly out of the picture. While there are a lot of paleo-friendly oils out there, olive oil is always my preferred. If you use a good extra virgin olive oil, you will get a little bit of acidity and fruitiness in your brownie. Also, oil will always give you a seriously gooey, moist brownie center. If you don’t have olive oil, you can use avocado oil or any other neutral oil. 

Tahini 

I adore tahini. It is my favorite base for so many baked goods. In this brownie wonder, it provides richness, fat and a slight savory balance to the sweetness. When it comes to tahini, make sure you find the best one that you can. Some tahini can be bitter and no one wants bitterness. Soom Foods is my favorite, but Whole Foods 365 brand is another great option. 

Agave 

The goal for this brownie is goo. We want that gooey center. Instead of using all dry sweeteners (cane sugar, brown sugar, coconut sugar), using part liquid sweeteners adds moisture and sweetness. One of my favorite sweeteners is agave nectar. A little goes a long way. My preferred agave is blue agave (the darker color) simply because I think that there is more flavor. I use Madhava Organic Blue Agave, but use which one you like. 

Dark Chocolate 

A good brownie starts with good chocolate. The darker the better. It is no secret that I love Taza Chocolate. They are local to Boston and it’s my sibling’s company. Their paleo chocolate slab is delicious, dark and free of any refined sugar. All I do is remove the almonds from it, chop it up and I am ready to go. As the base for these brownies, you are going to get a rich chocolate flavor that is truly decadent. If you can’t find Taza, Santa Barbara Chocolate company makes delicious paleo chocolate chips, Hu Kitchen has paleo chocolate everything or Thrive Market. Pick whichever is most convenient for you, but make sure that you are using at least 70% cocoa content chocolate. 

Cacao Powder

It’s always better to double-down on chocolate. Cacao powder and melted chocolate in these brownies gives you a powerful, deep chocolate flavor. In this recipe, I decided to use raw cacao powder because I wanted the more fruity, slight acidity that it brings to this mix. If you do not have raw cacao powder, use a dutch-process cocoa powder. In this brownie, cacao powder not only adds flavor but also acts as the flour in this recipe.

And now, let’s make the brownies and make it a good Wednesday night. 

Recipe

5oz/150g super dark paleo chocolate (Taza Chocolate or Santa Barbara Chocolate)

2oz (1/4 cup) olive oil 

2oz (1/4 cup) tahini (Soom Foods is my favorite) 

2oz (about 2 tbsp) agave nectar 

60g (1/4 cup + 2 tbsp) coconut sugar 

2 flax eggs (2 tbsp flax meal mixed with 6 tbsp hot water, let sit for 15 minutes) 

2 tbsp hot water 

25g (4 tbsp) raw cacao powder 

14g (2 tbsp) almond flour 

1/4 tsp baking powder 

Big pinch sea salt 

Additional tahini and chocolate chunks for topping

Preheat your oven to 350F and liberally grease an 8 inch cast iron skillet with refined coconut oil. You can line with with parchment paper, but do not have to. 

In a large heatproof bowl, combine the dark chocolate, olive oil and tahini. Heat in the microwave or over a saucepan of simmering water, until the chocolate is fully melted. Remove from the heat and stir together until smooth and combined. 

Add the agave nectar, coconut sugar, flax eggs and 2 tablespoons hot water; whisk together and keep whisking until a smooth mixture. Sift the cacao powder into the chocolate mixture. Add the almond flour, baking powder and salt. Stir together with a spatula until combined and smooth. 

Transfer the mixture to the prepared skillet, using the spatula to spread it evenly around. Top with additional tahini and chocolate chunks if you like (but really why not). 

Bake for 25 to 30 minutes; you want the middle to stay soft and gooey. Let cool for 30 minutes before slicing (or scooping). This is delicious when served warm with a drizzle of coconut milk. 

If you do not eat this all in one day, store, covered, in the fridge. 

*If you do not have a cast iron skillet, use an 8inch round cake pan