Paleo Skillet Brookie {Brownie-Cookie Hybrid}
A brownie-cookie hybrid with all the gooey richness we love from a brownie and the caramel flavor we love from a cookie wrapped together in one decadent dessert. Baked in one pan and topped with sea salt, this is what dessert dreams are made of.
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
*We prefer our brookie a bit undercooked and slightly gooey in the center, so we only bake ours for 20 minutes. If you prefer a firmer texture, bake for about 25 minutes.
**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.
**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.
Tried this recipe?Let us know how it was!