Chocolate Fudge Brownie Skillet
Is there anything better than a hot fudgey brownie served with warm chocolate sauce and creamy coconut yogurt? Errr I DON'T THINK SO?! With Christmas on it's way, skip the Christmas Pudding and whip one of these bad boys up, you won't look back.
These are gluten free, dairy free, paleo and DELISH.
You can also serve with a good quality organic vanilla ice cream or whipped cream instead of the coconut yogurt.
Also I made the chocolate sauce by melting coconut oil in a saucepan and whisking with cocoa powder, tapioca flour, coconut sugar and gradually adding water on low heat until desired consistency is reached. I don't have measurements but I may post a separate recipe for it in the near future.
1/2 c melted ghee
2/3 c coconut sugar
2 organic eggs
1/2 c coconut yogurt* (I use COYO)
1 tsp vanilla extract
1/2 c cocoa powder
1/2 c fine almond flour
1/4 tsp pink salt
1/4 c boiling water
1/2 c roughly chopped chocolate
3 chopped Square Organic bars** (I used Nuts and Sea Salt and Peanut Butter)
Preheat oven to 170c and grease a medium sized skillet.
Mix the melted butter, coconut sugar and eggs with an electric whisk on high for 2-3 minutes. Add the coconut yogurt, vanilla extract and cocoa powder and whisk until combined, then whisk the almond flour, salt and boiling water on low speed until just combined.
Fold in the chocolate and square chunks and pour into the pan and spread evenly.
Bake for 20-25 minutes
Serve hot with some coconut yogurt, cream or ice cream and some chopped toasted hazelnuts.
*You can use normal yogurt or another dairy free yogurt
**If not using Square bars, add 1/2 c extra chopped chocolate