Making this Mocha Almond Skillet Brownie made my heart sing a bit.
I’m a sucker for a good brownie and let me tell you it’s been quite the ride to find a recipe that works not only for me but also for my husband. Many times we will share a treat like this while watching TV in the evening, or when we discuss our days. This one finally got his approval which makes me so very happy. I really dislike when he curls his nose and just doesn’t want anything to do with my Trim Healthy Mama treats.
So when I broke this one out with some Peanut Butter Cottage Whip, he kind of looked at me funny… shrugged and grabbed a fork.
I made this skillet brownie in a thrift store find 6″ cast iron skillet. I love finding deals like the skillet (it was only $3.00 at our thrift store) a little elbow grease and some re-seasoning it was as good as new!
It’s been a lot easier to restart my THM Journey this year than I had thought. My husband is actually enjoying the treats (maybe his taste buds are finally changing, he cheats A LOT) and the warmth and support of the Trim Healthy Mama community is a balm to anyone’s soul. so with new hope I’m back to baby stepping my way to trim and healthy.
But Back to the Mocha Almond Skillet Brownie
This bad boy serves 2 people, it has a bit of almond flour in it as well as uses the THM Baking Blend for a dense brownie that is best served warm straight from the pan. It does get a little crumbly after it cools off totally but hey, you can just sprinkle those little crumbles over some greek yogurt (you pick the flavor) and ta dahh a quick and easy snack. I liked it paired with my peanut butter cottage whip which is basically cottage cheese, sweetener, a couple of tablespoons of heavy cream and some peanut flour buzzed in my mini chopper like this one
until it’s smooth and creamy.
Here is the recipe…
- Serves: 1
- Serving size: 2
- Calories: 360
- Fat: 26g
- Saturated fat: 19g
- Unsaturated fat: 5g
- Carbohydrates: 32g
- Sugar: 22g
- Sodium: 338mg
- Fiber: 2g
- Protein: 5g
- Cholesterol: 93mg
- 3 TBS THM Baking Blend
- 2 TBS Almond Flour
- 2 TBS Cocoa Powder
- 2 TBS THM Gentle Sweet or Sugar Free Brown Sugar
- 1 tsp baking powder
- ¼ tsp high mineral salt
- 3 TBS brewed coffee
- ½ tsp vanilla extract
- 1 egg
- 3 TBS Melted coconut oil/ Butter
- 2 TBS Stevia Sweetened Chocolate Chips
- Preheat oven to 325
- Add all dry ingredients to a small bowl and whisk together.
- Add wet ingredients to dry and combine to form a thick batter
- Stir in the chocolate chips
- Spread batter into a greased/buttered cast iron skillet or baking dish.
- Place in oven and Bake for 13-15 minutes or until center jiggles slightly.
- Remove from oven and allow to cool for 2-3 minutes, cut and serve