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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.