This fudgy paleo skillet brownie is completely decadent and chocolatey and with no added sugar!
.
4 tablespoons coconut oil
1 cup dark chocolate chips
2 tablespoons mashed ripe banana
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
⅓ cup tapioca flour
1½ teaspoons coconut flour
additional chocolate chips for topping (*optional)
Grease an 8 inch cast iron skillet well with butter or coconut oil. Preheat oven to 350 degrees. Melt the coconut oil and chocolate chips in a medium bowl. Stir until well combined. Add the mashed banana, salt and vanilla and whisk together. Whisk in the eggs one at a time. Add both flours and stir until just combined. Transfer the batter to the skillet, top with additional chocolate chips if desired and bake for 20-22 minutes until the edges start to pull away from the sides and the middle is still just slightly undercooked. Remove from oven and let cool before serving.

Sharing is caring!