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There is something about the colder winter months that has me craving all the warm chocolate desserts. I also like the earthiness of hazelnuts, so I decided to create a grain free, hazelnut brownie skillet for you guys. Of course the star of the show is the chocolate drizzle on top, and for that, I used the paleo hazelnut butter chocolate from Hu Kitchen, which, if you haven’t figured out by now, is my favorite chocolate brand. Their chocolate is made with super clean ingredients, no refined sugars, and it’s vegan, paleo, and has the best taste of any chocolate around. Yes, it’s pricey, so eat a few squares at a time and savor it, or, if you are going to bake with it, make sure you are making something to enjoy with special people in your life…like this hazelnut skillet brownie!
SPONSORED BY HU KITCHEN
Ingredients
- 1 cup almond butter
- ½ cup coconut sugar
- ½ cup cacao powder
- ¼ cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp coconut flour
- ½ tsp baking soda
- pinch salt
- ¼ cup chopped hazelnuts, for the topping
- 1 Preheat oven to 350. Hu Kitchen hazelnut dark chocolate bar
Instructions
- Preheat oven to 350.
- In a large bowl, add the almond butter, coconut sugar, maple syrup, eggs, and vanilla extract.
- Mix until smooth and well combined.
- Stir in the cacao powder, coconut flour, baking soda and salt until smooth.
- Transfer mixture into a 10 inch skillet coated with non-stick spray (I always spray coconut oil or avocado oil)
- Add chopped hazelnuts on top.
- Bake for 20-22 minutes.
- Remove from oven, and while the skillet is cooking, melt the chocolate bar.
- Break chocolate bar into squares and microwave in 30 second intervals until melted.
- Drizzle chocolate on top, and ENJOY!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
This looks delicious! Can this be done in a round baking pan if I don’t have a 10" skillet?
Hi Katelyn, yes it can!