“how does it feel to be part of history?” my husband asked my 12-year old son.
this novel virus with its unexpected quarantines and medical needs, toilet paper shortages and distance learning, bandana mask tutorials and new terminology, like social distancing.
these are only the beginnings of the way the world is changing because of it all. for both good and bad… families are coming together, if only virtually. stock markets are struggling. scores have lost their jobs and even their lives. creativity is surging. while, people battle isolation and fear. yet, many are slowing enough to rest and bake.
the truth of the effects of our post-covid life is yet to be seen. but we are all doing our best. to stop and pray, to think of others and offer a moment of hope. and to share our best while we flatten the curve by staying home.
one of the joys of this parallel universe we’re all now in is to see the peace that baking has brought to so many stuck at home. i am a born baker, leaning into the mixing and folding when times were hard. there’s something very zen about the process. something very instinctive about knowing the result will not only nourish, but also will bring your loved ones together and take them to a moment of happiness with each bite-ful.
and what bite is better than a warm chocolate-y one. this grain-free skillet brownie is therapy, medicine, and hope all at once. if you wanna cover this brownie in ice cream and serve it to those people in your house, you know, your quaranteam, straight from the skillet with a handful of spoons, do so. if you feel a little more like social distancing, even in your home space, it’s also okay to scoop this guy into bowls to serve.
we’re in a historic global pandemic. there are lots of rules now. but how you serve this skillet brownie is up to you.
Grain-Free Skillet Brownie
- 2/3 cup , plus 1/4 cup dark chocolate chips divided
- 1/3 cup non-hydrogenated shortening such as Spectrum
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 3/4 cups almond flour
- 1/4 cup arrowroot starch
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons almond milk
- Preheat oven to 350°.
- Melt 2/3 cup chocolate slowly in the microwave. Heating for 10 seconds at a time, and stirring between heating times, until melted.
- Cream together shortening and sugar with a hand mixer until well combined. Add egg, egg yolk, and vanilla. Mix until well combined.
- In another bowl combine almond flour, arrowroot starch, cocoa powder, baking soda, and salt.
- Mix cooled, melted chocolate into sugar mixture.
- Add almond flour mixture and combine with mixer. Add almond milk to loosen mixture; mix with hand mixer until combined.
- Transfer batter to a buttered 9-inch cast iron skillet. Top with additional 1/4 cup chocolate chips.
- Bake at 350° for 19-20 minutes or until pick inserted in the middle comes out pretty clean. A little goo is good.
- Top with ice cream and chocolate syrup, if desired. Share with people you love.