Fudgy Double Chocolate Skillet Brownies

Double Chocolate Skillet Brownies

Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 8 servings


  • 1-1/2 cups white whole wheat flour
  • 1-1/2 cups unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup oil I used safflower, but you could also use coconut or grapeseed oil
  • 2 cups coconut sugar
  • 6 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup semisweet chocolate chunks you could also use chips


  1. Preheat oven to 350F. Lightly grease an oven-safe 12-in skillet. Set aside.
  2. In a medium bowl, whisk flour, cocoa, baking powder, and salt until combined. In a large bowl, whisk oil, coconut sugar, eggs, and vanilla until smooth. Add flour mixture to liquid, gently folding until batter is thick and smooth. Fold in chocolate chunks. (or chips)
  3. Scrape brownie batter into prepared skillet and gently smooth top with a spatula. Sprinkle with additional chocolate if desired. Bake brownies at 350F 25-28 minutes until a toothpick comes out with moist crumbs sticking to it. Cool skillet brownies completely on a wire cooling rack.
  4. Once brownies are cooled, cut into wedges and serve.

Recipe Notes

Store brownies in refrigerator up to 3 days.