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A delicious plate of ChocolateSkillet Brownie

ChocolateSkillet Brownie

A rich and gooey chocolate skillet brownie, perfect for sharing straight from the oven.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 skillet
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

ChocolateSkillet Brownie Ingredients
  • 8 tbsp butter unsalted
  • 4 oz unsweetened baking chocolate I use Ghirardelli
  • 1 cup Swerve or erythritol
  • 3 tbsp unsweetened cocoa powder
  • 1/2 cup Bob's Red Mill 1 to 1 Gluten free flour
  • 1/4 cup ground flaxseed
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp liquid chocolate stevia
  • 1/4 cup sugar free chocolate chips optional, like Lily's brand

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 recipe is best enjoyed warm and straight from the skillet. Feel free to substitute the sweetener with your preferred choice.