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A delicious plate of ChocolateSkillet Brownie

ChocolateSkillet Brownie

A rich and decadent brownie made in a skillet, perfect for a warm, gooey dessert experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Brownie
  • 113 g butter unsalted
  • 113 g unsweetened baking chocolate I use Ghirardelli
  • 200 g Swerve or erythritol
  • 45 g unsweetened cocoa powder
  • 60 g Bob's Red Mill 1 to 1 Gluten free flour
  • 30 g ground flaxseed
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 3 g eggs
  • 1 tsp vanilla extract
  • 0.5 tsp liquid chocolate stevia
  • 60 g sugar free chocolate chips like Lily's brand, optional

Equipment

  • Skillet

Method
 

  1. Preheat oven to 350 degrees.
  2. Place 1 tablespoon butter in skillet and place in oven while preheating.
  3. In a microwaveable bowl melt the remaining butter and the baking chocolate for 1 minute. Stir until smooth.
  4. In another bowl whisk together the Swerve, cocoa powder, flour, flaxseed, baking powder and salt.
  5. Add the dry ingredients to the melted chocolate and stir until absorbed.
  6. Taste and adjust sweetener here before adding eggs.
  7. Whisk the eggs, stevia and extract then add them to the chocolate batter and stir until thoroughly combined.
  8. Spread this batter into the skillet and add optional chocolate chips if desired.
  9. Bake for 20 minutes. Cool slightly.
  10. Best if enjoyed warm right out of the oven.

Notes

Net Carbs: 7.1g* per serving. This brownie is best served warm with a scoop of ice cream or a dollop of whipped cream.