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+ servings

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


  • Preheat oven to 350F. Lightly grease an oven-safe 12-in skillet. Set aside.
  • 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)
  • 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.
  • Once brownies are cooled, cut into wedges and serve.


Store brownies in refrigerator up to 3 days.