One Bowl Double Chocolate Skillet Brownie

A rich, chocolatey and decadent Double Chocolate Skillet Brownie made with melted chocolate and cocoa powder all in one bowl!

Top the warm brownie with a cool ice cream and the entire pan will be gone in 5 minutes!

I’ve made a lot of brownie recipes with different core ingredients – banana, pumpkin, zucchini, sweet potato, avocado too, but nothing just PURE chocolate.

I’d been meaning to get one of these under my belt for a while now, so when I recently got a package with about 8 bags of chocolate chips… well you can see the result right here!

Something between fudgy-cakey brownies made with a lot of melted chocolate – and some cocoa powder too. Just rich, dark chocolatey-ness!

Ingredients for these double chocolate chip brownies

• Chocolate Chips – I’d recommend a sugar-free/stevia sweetened one from Lily’s
• Coconut Oil
• Almond Butter
• Maple Syrup – Stevia sweetened again, I use Sweetleaf Stevia
• Eggs
• Almond Flour
• Cacao or Unsweetened Cocoa Powder
• 1:1 Zero Calorie Sugar Substitute – I use Lakanto, but coconut sugar or regular confectioners sugar should work fine
• Vanilla Extract
• Baking Powder
• More Chocolate Chips for topping

How to make this one bowl brownie recipe with melted dark chocolate

It’s a one bowl brownie recipe that couldn’t get easier!

• Melt the chocolate chips (in a large bowl) with coconut oil in the microwave for about 1 minute. Go longer at 15 second intervals if needed.
• Add all the remaining ingredients (coconut oil, almond butter, maple syrup, eggs, almond flour, cacao powder, sugar substitute, vanilla and baking powder) into the bowl, and fold to combine.
• Lightly grease a 10” cast iron skillet.
• Transfer the batter into the skillet and top with more chocolate chips.
• Bake at 350°F for about 30 minutes. A tester/knife inserted into the center should come out clean.

No skillet? Use an 8×8” brownie pan, a cake pan, muffin tins, whatever you please!

How to serve this Double Chocolate Chip Skillet Brownie Cake

Wait for it to cool – even though it’s hard!

I would highly recommend topping the warm chocolate brownie with a few scoops of ice cream. To keep it sugar-free, try my protein powder ice cream or banana ice cream (aka nice cream).

A cold glass of milk would also go really well.

Want some crunch? Top it with a few chopped nuts.

If you’re not too concerned about calorie overloading – these do have a fair bit of fat – grab a spoon and eat it straight out of the skillet!

Got a crowd? Serve the entire skillet of dark chocolate brownie as a cake for dessert!

Can you store this skillet brownie with chocolate chips and cocoa powder

Assuming you have leftovers, yes. Don’t forget to take the brownie out of the skillet first.

Transfer the brownie to an airtight container and it should keep for 2-3 days at room temperature to a week in the fridge.

For a longer-term option, cut it up into pieces, optionally wrap each one in plastic wrap and keep the fudge brownie bars in a freezer safe zipper bag. They should last a few months.

Why these Almond Butter Brownies are Healthy

The brownies are made with almond butter and coconut oil as the fat source and no butter. So even though the fat number on the nutrition value is high, they’re healthy fats in here.

There’s also no milk, cream or other dairy in here, so they’re overall dairy free and great for a lactose intolerant option.

I use sugar free chocolate chips that are sweetened with stevia, a stevia-sweetened maple syrup, as well as a zero calorie sugar substitute that has no real or added sugar.

The brownies are made with almond flour instead of all-purpose, so they’re also gluten free, as well as low carb and paleo friendly.

Some more easy fudgy brownies you’ll love:

• Dark & Fudgy Flourless Blender Banana Brownies
• Super Fudgy Double Chocolate Sweet Potato Brownies (Paleo)
• Triple Chocolate Zucchini Brownies with Almond Flour
• Ultra Chocolatey Paleo Pumpkin Swirl Brownies (No Oil)
• Chocolate Avocado Brownie Pops

One Bowl Double Chocolate Skillet Brownie

Print recipe Pin Recipe

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings: 1 10” skillet

Calories: 135kcal

Course: Dessert

Cuisine: American

A rich, chocolatey and decadent Double Chocolate Skillet Brownie made with melted chocolate and cocoa powder all in one bowl!

Top the warm brownie with a cool ice cream and the entire pan will be gone in 5 minutes!

Ingredients

• ⅔ cup Chocolate Chips, Stevia Sweetened preferred, about 75g
• ¼ cup Coconut Oil, Melted
• ¼ cup Almond Butter, about 64g
• ¼ cup Maple Syrup, Stevia Sweetened preferred
• 2 Eggs, Room temperature
• ¼ cup Almond Flour
• ¼ cup Cacao Powder, or Unsweetened Cocoa
• ¼ cup 1:1 Zero Calorie Sugar Substitute, or regular confectioners sugar
• 2 teaspoon Vanilla Extract
• ½ teaspoon Baking Powder
• 2 teaspoon Chocolate Chips, Stevia Sweetened preferred, about 10g

Instructions

• Preheat oven to 350°F and grease an 10” cast iron skillet.
• In a large bowl, place ⅔ cup chocolate chips and microwave for about 60-90 seconds at 15-second intervals to melt.
• Add in remaining ingredients, except 2 teaspoons chocolate chips: coconut oil, almond butter, maple syrup, eggs, almond flour, cacao powder, sugar substitute, vanilla and baking powder. Whisk until uniform.
• Pour batter into greased pan/skillet and spread evenly with a spatula or back of a spoon.
• Top with additional 2 teaspoons chocolate chips.
• Bake for 25 minutes, a toothpick inserted into the center should come out dry.
• Let cool for about 10 minutes and serve warm with some vanilla (protein or banana) ice cream!

Notes

• If you don’t have a skillet, use an 8”x8” brownie pan.
• Banana Nice Cream recipe.
• Protein Powder Ice Cream recipe.

Storage:

• Cool brownies completely before storing.
• Room temperature: 2-3 days in an airtight container.
• Fridge: 1 week in an airtight container.
• Freezer: 6 months, wrapped in plastic wrap and placed in a freezer-safe zipper bag.

Product Recommendations:

• Lily’s Dark Chocolate Baking Chips
• SweetLeaf Stevia Sugar-Free Syrup in Maple
• Kiva Cacao Powder
  • Use code HAYLS.KITCHEN15OFF for 15% off your order
• Nature’s Eats Superfine Almond Flour
• Lakanto 1:1 Sugar Substitute

Nutrition:

• Servings: 1 10” skillet | Serving size: 12 pieces
• Calories: 135kcal
• Fat: 11.2g | Saturated fat: 5.8g
• Carbohydrates: 11.5g | Fiber: 4.2g | Sugar: 0.6g
• Protein: 3.5g