Paleo Brownie Skillet in mini pumpkin Dutch ovens!!

Click here to watch the video.

These cute little pumpkin Dutch ovens are the Pioneer Woman’s Stoneware 2 Cup Pumpkin Cocotte with Lid.

This recipe makes 2 mini skillets.

Ingredients:

-1/2 cup @hukitchen chocolate chips

-1/4 cup coconut oil

-1/4 cup cocoa powder (packed)

-1/4 cup coconut sugar or maple sugar

-6 T. pure maple syrup

-1 egg

-1/4 t. Himalayan salt

-1 t. Vanilla extract

-3 T. Extra fine Almond flour (or 2 1/2 teaspoons of coconut flour for nut-free)

-2 T. Arrowroot starch/flour

Directions:

1. Set the oven to 350°F.

2. In a medium microwave-safe mixing bowl, melt coconut oil, chocolate chips, and cocoa powder for 2-3 minutes stirring every 30 seconds until fully melted. *If you don’t use a microwave, you can melt on the stove in a small saucepan.

3. Add coconut sugar (or maple sugar) to the bowl, add the maple syrup, and whisk together.

4. Add salt, vanilla, the egg, and whisk together.

5. Add almond flour (or coconut flour), arrowroot starch, and stir until evenly combined.

6. Grease 2 mini oven-safe skillets or 2 mini Dutch ovens (around 6 1/2 inches).

7. Pour and spread half the batter in one skillet and the other half in the other skillet.

8. Bake for 20 minutes. When you touch the tops they should “bounce” like a little trampoline. This could take less than 20 minutes! Every oven is different! Don’t over-bake these or they’ll go dry!

9.Scoop a big slab of @eatfronen ice cream on top while they’re warm and enjoy!