This healthy skillet brownie for two is the perfect Valentine’s Day dessert to share! Made in a 6-inch skillet and sweetened with dates, this is one indulgent and fudgy chocolate treat that you won’t feel guilty about!
- Easy
- 35 mins
- 2 servings
Ingredients
For the Skillet Brownie
- 4 Natural Delights Pitted Medjool Dates (77 g), chopped
- 1 tbsp. hot water (11 g)
- 2 tbsp. unsalted butter (28 g), melted
- 1 large egg (54 g), room temperature
- ¾ tsp. Rodelle Fairtrade Organic Vanilla Extract (3 g)
- 3 tbsp. Rodelle Gourmet Baking Cocoa (23 g)
- 1 tbsp. almond flour (9 g)
- ⅛ tsp. salt (3 g)
- ⅛ tsp. baking powder
- ¼ cup bittersweet chocolate chips or chocolate chunks (45 g)
For the Vanilla Bean Coconut Cream Whipped Cream
- ¼ cup coconut cream (64 g), skimmed from the top of a can of coconut milk
- 2 tbsp full-fat Greek yogurt (35 g)
- ¼ tsp Rodelle Vanilla Paste (4 g)
Extras
- Chocolate chips, strawberries, ice cream, and vanilla bean coconut cream whipped cream for topping
Uses
Occasions
Directions
For the Skillet Brownie
- Preheat oven to 350°F. Coat the inside of a 6-inch cast iron skillet with butter.
- In the work bowl of a food processor, blend the pitted dates and water until a smooth paste is formed. Scrape down the sides as needed.
- In a medium bowl, whisk the date paste and melted butter together until smooth. Add the egg and vanilla extract and whisk for 1-2 minutes until smooth and combined fully.
- In a separate bowl, whisk the cocoa powder, almond flour, salt, and baking powder together.
- Add the dry ingredients to the wet ingredients and gently stir with a spoon, being careful not to overmix. Fold in the chocolate chunks.
- Pour the brownie batter into the prepared skillet and top with additional chocolate chunks if desired. Bake for 20 minutes. The edges should be done and the center should be slightly gooey.
- Top with sliced strawberries, your favorite ice cream, and vanilla bean coconut cream whipped cream if desired (recipe below). Serve warm.
For the Vanilla Bean Coconut Cream Whipped Cream
- In a small bowl, beat the coconut cream, Greek yogurt, and vanilla bean paste on high until thickened (about 5 minutes). Refrigerate until ready to use.
This recipe was prepared for Rodelle by Amy at Buckets of Yum. You can more helpful tips here!