Oh yes, chocolate brownies…. This decadent, fondant textured brownie baked in a skillet pan is everything you need. Breakfast, dessert or snack, you will be happily satiated after merely a few bites of this brownie skillet, it’s full of the good fats so it will have you full for hours!
Avocado is a fantastic ingredient to add to your baking and it creates great texture and taste wise, you can’t, So it’s a great filler. Avocado’s are loaded with fibre, contain more potassium than a banana and can help lower cholesterol, so all in all they’re a SUPER FRUIT!
- ½ cup Almond flour
- ½ cup Coconut Flour
- 2 tsp Baking soda
- 3 tbsp Cacao powder
- 2 Eggs
- 2 tbsp Coconut sugar
- 1 ripe Banana
- 1 large ripe Avocado
- ½ cup Roasted hazelnuts
- ½ cup High percentage dark chocolate
- ½ cup nut milk
This Skillet pan is another super-fast one and done deal, place ALL of your ingredients into a food processor or whisk up in a bowl until the consistency is smooth. You can chop hazelnuts and chocolate before hand or place them in whole, it’s completely up to you.
Pour your chocolatey goodness into an oiled skillet pan and place into a heated oven at 200c for around 20-30 minutes.
When your brownie skillet is firm to touch, remove from the oven and leave to rest and cool for 5- 10minutes. Be careful when removing your skillet from the oven, it will be extremely hot!
You can drizzle melted dark chocolate and chopped hazelnuts over the top of your skillet or use a grater to sprinkle the nuts and chocolate over the top when you first pull the skillet out of the oven so the chocolate melts over the top. THEN, if you want to add extra sweetness you can add maple syrup.
The consistency of this brownie skillet is pretty fudgy and dense, so please don’t expect it to rise very high. Enjoy the soft, gooey centre.