Paleo Skillet Brookie {Brownie-Cookie Hybrid}
Paleo Skillet Brookie, also known as the addictive combination of brownie and cookie. Or, the best marriage of two incredible desserts ever known to man.
We have always been brownie fanatics, it is the quintessential chocolate lovers dessert. There are few other treats that deliver as much goodness in one dish. The intense chocolate, the fudgy yet chewy texture, the crackly top. It gives me goosebumps just thinking about it. Apparently, dessert chills are a thing now. Just go with me here.
Then the brookie came along. Where you not only have a brownie but also introduce the classic chocolate chip cookie. And to top things off, we figured we should also add flaky salt. Does life get any better than this? Not in our world.
We tested, retested, and adjusted a lot of recipes to yield the best brownie-cookie hybrid. Finding the brownie base was, by and large, the most important piece, considering this makes up 2/3 of the dish. Again, our favorite part.
Ultimately these Flourless Double Chocolate Brownies from Running With Spoons won. A few modifications were made, but I have to say, the recipe is basically perfect as-is. We just chose to amp up the chocolate factor a wee bit more, because why not go all in?
We ate a lot of brookies to get to this point my friends, not that we are complaining. And Paleo or not, this is worth every sacrifice. We also fed it to non-Paleo friends, without telling them the ingredients of course, and no one knew the difference. Further proof that healthier desserts can and should be as good (or better) than their counterparts. Healthy ingredients for the win!
Although you certainly could indulge and enjoy this indulgent hybrid on a weeknight (God knows we certainly have), but this would also be a super special Valentine’s Day treat.
I will let you in on a little secret, and for those who know me well this does not come as a surprise, I am not a super romantic person. For years I fought against the “fake” holiday and we never celebrated it.
Funny how as you age everything changes. I am sort of coming around to slightly romantic gestures. I know, I don’t even recognize myself some days. Yet, I just understand it now and having seen its effects in my own life, know that it is real, and how special it is. Something that should be celebrated.
Not only that, but there is nothing wrong with a holiday that supports love, and telling your special someone how much they mean to you. Because you know what? Life is short and we need to enjoy the important things. Plus, a day that encourages eating chocolate is a winner in my book!
Which is why we suggest everyone snuggle up with your honey (or your friends!), bake yourselves this wonderfully rich and over-the-top amazing treat, and love life.
Oh and a few important details I would remiss not to mention.
First, it is essential to allow the dish to cool completely before you dig in. Trust me, I understand the pain this causes. After your entire kitchen smells of baked chocolate and your sweet tooth is about to take over, you have to wait. Yet, this is a very important step and well worth the wait. The brookie must set before you cut into it, or the texture will not resemble the ideal brownie we all desire.
You can always rewarm them slightly (just stick it back in the oven for a few minutes or cut a piece and gently heat in the microwave).
Whether you chose room temperature or warm, the second most important factor is topping this baby with ice cream. Yes, we went there. Chose your favorite coconut, dairy-free, or traditional cream, and watch the true magic happen.
Lastly, you chose the texture of your brookie. There are two options – a slightly underdone, gooey center (pictured here), or a cooked through firmer texture. Both are phenomenal, it really just comes down to personal preference.
It’s obvious I love chocolate, and I know you are with me, friends. What is your favorite chocolate dessert?
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Paleo Skillet Brookie {Brownie-Cookie Hybrid}
Ingredients
- 2 teaspoons coconut oil
- 10- inch skillet or cast iron pan
- Stand or hand mixer
Brownie layer
- 2 large pastured eggs room temperature
- 2/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 6 tablespoons coconut or palm oil
- 6 ounces allergy friendly dark chocolate chopped or chips
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon instant coffee powder optional but enhances flavor
- 3 tablespoons arrowroot flour
- 1/2 teaspoon flaky sea salt
- 1- ounce allergy friendly dark chocolate chips or chunks
Cookie layer
- 1 large pastured egg room temperature
- 1/4 cup coconut sugar
- 1/4 cup coconut or palm oil melted and slightly cooled
- 1 teaspoon vanilla extract
- 3/4 cup fine ground almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon flaky sea salt
- 1- ounce allergy friendly dark chocolate chips or chunks
- Small handful chocolate chips for topping
- Sea salt for topping
Instructions
- Grease a 10-inch skillet with 2 teaspoons coconut oil and preheat oven to 350 degrees.
- If you are not using a nonstick pan, line the bottom with a round of parchment paper to prevent sticking. Grease the parchment round with more oil.
Brownie layer
- In a medium bowl, add eggs, coconut sugar, and vanilla. Using a stand or hand mixer, beat on medium-high until light and airy, about 2 minutes. The mixture should be a light caramel color and completely smooth. Scrape down the sides of the bowl.
- While the egg and sugar mixture is mixing, heat coconut oil and 6 ounces chocolate in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until melted. Set aside to cool slightly.
- With the mixer on low, drizzle in melted chocolate mixture, and beat on low until homogeneous. Scrape down the sides of the bowl.
- Add all dry ingredients and beat on low again until combined. Scrape down the sides of the bowl. The batter will be thick, sticky, and shiny.
- Gently fold in 1-ounce chocolate chips or chunks. Scrape batter into greased skillet, and set aside while you make your cookie layer.
Cookie layer
- Rinse and wipe out your mixing bowl. Add egg, coconut sugar, and vanilla, and beat on medium-high until combined and smooth. Mix in coconut oil and beat again until combined.
- Add all dry ingredients, beating on low until just combined. Fold in chocolate chips.
Assembly
- Spread brownie batter in an even layer in the greased skillet. Add cookie batter on top, leaving 1-2 inches of brownie batter exposed around the perimeter.
- Top with a small handful of additional chocolate chips and sea salt to taste.
- Bake for 20 minutes for a gooey texture, or up to 25 minutes for a firmer texture. Brookie is set when the brownie appears shiny, slightly puffed, and edges begin to pull away from the sides of the pan.
- Let rest until cooled completely. This step is necessary for the brookie to set. To speed things up, transfer the pan to the refrigerator. Serve warm or at room temperature with coconut ice cream or whipped cream, and chocolate shavings if desired.
Notes
**Although somewhat torturous, it is important to let the brookie cool before you cut into it. If you prefer to serve it warm (because yum), reheat it slightly before serving.
***A small cast iron skillet can be used to bake the brookie as well, which will yield a crunchier exterior. Bear in mind it will continue to cook in the pan once removed from the oven, so you may opt to take it out a few minutes early.
Items used in this recipe:
