This Flourless Samoa Brownie Skillet is perfect when you want a little dessert around but not an ENTIRE batch of brownies, you feel me? Chewy fudgy brownie topped with date caramel and toasted coconut flakes, it’s good, REAL good!
Happy Valentine’s Day! I’ve been teasing you with these brownies for DAYS but now they are finally here to flood your screen with chocolate coconuty goodness for the next however many minutes you want. Go ahead and drool, I made this recipe like five times before I got it perfect but it was all worth it.
Turns out that there are many many many types of brownies and everyone has a different preference. I was trying to make this brownie skillet to Mr.Hungry’s preference.
I was basing it off of a brownie from Boston Market that he brought home. I kept making batches of brownies and having him test it, only to find out he didn’t like that brownie from Boston Market. In the meantim, I made all kinds of brownies, fudgy ones, cake ones, burnt ones, dense ones, and then this version.
This version is
slightly fudgy and a bit chewy (especially if refrigerated for a while), in other words, I think it’s PERFECTION! Then you add the Somoa topping and it’s basically almost too good to eat, ha ha only not right? DIVE directly in with a spoon IMMEDIATELY, do not pass go, do not cut into little squares. JUST ENJOY!
I worked really hard at developing this recipe so that you could have a really yummy treat with clean ingredients but you wouldn’t have an entire batch of brownies laying around after you make it tempt you every single day!
It’s a small batch so it’s perfect share with your date or girlfriends! Which by the way, is why I didn’t calculate any calories for this recipe.
It’s not a low-calorie recipe, but it’s made with healthier ingredients but it’s not low calorie or low sugar. If you are looking that kind of recipe I have plenty here at HH.
This is meant to be enjoyed and savored, then move on and keep on with your healthy living lifestyle! This is a small recipe so you don’t have to worry about tempting yourself for days with a bunch of brownies. It’s just perfect for about 4-6 people because it’s super rich!
For lent I’m giving up chocolate so I won’t be making this again, but you can and snap some pictures for me!
Flourless Somoa Brownie Skillet
Let’s talk ingredients for a sec!
Chocolate chips: you do not have to use any special chocolate chips in this recipe but if you want it to be gluten, dairy, and soy friendly I suggest using enjoy life chocolate chips
Coconut Oil – you must have a solid fat here so the only substitutions that would work would be potentially palm oil or maybe butter. For best results I suggest sticking with coconut oil, butter has a tendency to burn.
Coconut Sugar – feel free to substitute any kind of dark sugar here like brown sugar, maple or date sugar.
Almond Flour- do not substitute this flour. Almond flour has unique healthy fat and protein properties so you can not swap it out for any other type of flour. I get mine at Costco, at Trader Joe’s, or on Amazon. Make sure you get BLANCHED almond flour, not almond meal. Almond meal will be to course!
Almond Milk- I used unsweetened vanilla almond milk, feel free to sub any unsweetened non-dairy milk. Regular milk might work too, but I haven’t tried it!
Egg Yolk – I stuck with an egg yolk and not the whole egg because I wanted a chewy center. The whole egg creates a cakier brownie that is much lighter. You can use the whole egg but I would all it more chocolate cake than a brownie.
Medjool Dates- Medjool dates have a richer more caramelly taste than other types of dates, but you could sub deglet dates in a pinch!
Maple Syrup – You can sub this with other types of liquid sweeteners like honey, but I wouldn’t recommend it because maple has the best taste to complement the somoa flavor!
Coconut – these brownies are pretty sweet so I used unsweetened coconut, feel free to add sweetened coconut just be careful toasting it, it may burn faster!
Now on to the recipe!
Flourless Samoa Brownie Skillet
For Samoa Topping:
- 1/4 cup chocolate melted
- 1 tablespoon coconut oil
- Preheat oven or toaster oven to 350F (I used a toaster oven) and grease a 6.5 inch pre-seasoned mini cast iron skillet with butter or oil. You can also line it with parchment paper if you want easier cleanup!
- Mix together dry ingredients in a large bowl (almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt)
- Combine coconut oil and chocolate chips in a small microwave-safe bowl. Melt them in the microwave by stirring every 15 seconds to make sure it doesn't burn.
- Once the chocolate is melted, add almond milk and egg yolk. Whisk together until smooth. Then add the wet chocolate mixture to the dry mixture and mix until well combined.
- Pour batter in the skillet and bake for 10-18 minutes until inserted toothpick comes out clean.*(see note)
- While the brownie is baking you can add the dates, almond milk, maple syrup, salt and vanilla in a food processor. Process until very smooth, add more salt to taste.
- When the brownie is done (inserted toothpick comes out clean) remove from oven and set aside to cool Turn oven up to 400F and spread coconut over a parchment lined baking sheet. Bake for 1-3 minutes to toast the coconut. WATCH IT - it burns easy! You are done with the oven after you toast the coconut.
- Layer the brownie skillet with date caramel topping and then sprinkle with the toasted coconut shred.
- For chocolate drizzle - melt 1/4 cup chocolate chips and coconut oil in a small bowl. Add to a ziplock bag, cut off the corner, and drizzle over the brownie skillet!
- the variation in baking time is because I used a toaster oven which runs much hotter than a regular oven even if you use the same temperature. Mine took 12-15 minutes at 350F in the toaster oven. Just make sure you watch it and check it every couple minutes after 10 minutes. Mine actually got a little too brown on top which was fine because of ALL THE TOPPINGS!
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