Gooey Brownie Skillet

True story. After Caleb was born, Jaryd worked night shifts for a good month. During that month, I made microwaveable mug brownies every. damn. night. It wasn’t my best, most balanced month but it was what my postpartum, super hormonal self needed sooo #noregrets. Anyway, what I’m trying to say is…

I’ve become quite the connoisseur when it comes to brownies. Well technically I feel like my brownie knowldedge was something I’ve worked for and honed my entire life, but that postpartum brownie routine reeeally cemented my expertise in the area.

Anyway, in all of my brownie eating. I’m serious, you guys. In ALL my brownie eating (It’s a lot. I’ve eaten a lot of brownies). IN ALL MY BROWNIE EATING, THESE THESE THESE are the best. I don’t know what else to say besides… view this recipe with caution.

This brownie skillet is way too easy to make. Way too amazing to eat. And, perfect in every single way. You probably have all of the ingredients in your pantry and fridge (a blessing and a curse) and they are ooey goey, chocolatey happiness. OK, that’s all folks, let’s make a gooey brownie skillet!!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Gooey Brownie Skillet

The best and only Gooey Brownie Skillet recipe you’ll ever need. It’s made from pecans and is so delicious you’ll love me and hate me for this one 🙂

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

Prep: 5 minsCook: 8 minsTotal: 13 mins

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Servings: 4

Ingredients

• 1 cup pecans (or sub in 1/2 cup almond flour if you don’t have pecans)
• pinch sea salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup coconut sugar
• 3 tablespoons cocoa powder
• 2 tablespoons butter (coconut oil or ghee works too)
• 1 egg
• 1/2 teaspoon vanilla
• 1/3 cup dark chocolate chips
• Two scoops of ice cream (optional)

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Instructions

1. Preheat oven to 350F.
2. Process the pecans in the food processor until mealy.
3. Add the sea salt, baking powder, baking soda, coconut sugar, and cocoa powder.
4. Process again until combined.
5. Add the butter, egg, and vanilla.
6. Process again until combined.
7. Scrape down the sides of the food processor and process again until combined.
8. Fold in the chocolate chips and transfer to your skillet (mine was 7″).
9. Depending on the type of skillet, you may want to grease it with butter or ghee before transferring it.
10. Bake in the oven for 8 – 10 minutes. I lean more toward 8 minutes because gooiness is my best friend.
11. Top with a couple scoops of ice cream and dig in!!

Tips

Serving: Calories 314; Fat 21.1g (Sat 7g); Protein 4.8g; Carb 35.3g (net carb 33.1g); Fiber 2.2g; Sodium 331mg

© The Toasted Pine Nut

Enjoy!! xo