Gooey Brownie Boats have made their way under the topic of friendship. My gals and I make plans surrounded by none other than the cookie skillets and chocolate lava cakes at local restaurants. We thrive off the little bits left on the plate. Who’s the one always to take the last bite? We want nothing more than to be cozy and satisfied at home so I created this individual treat with that in mind. And also because I have three 20# bags of chocolate starring me in the face everyday.

gather the goods

1 cup semi sweet chocolate morsels

1 stick butter

2 eggs

1/4 cup coconut sugar

1/4 cup brown sugar

1/2 tsp vanilla extract

2 1/2 tablespoons all purpose flour

2 1/2 tablespoons almond flour

1 teaspoon baking powder

pinch himalayan salt

1/4 teaspoon ground cinnamon

MAKE IT

1. Preheat the oven to 350 degrees.

2. In a microwave safe bowl or double boiler melt the chocolate and set aside until cooled to room temperature. In a separate small pan melt the butter and set aside until cooled.

3. Mix together the chocolate, butter, sugars, eggs, and vanilla extract. Stir gently until combined with a wooden spoon. If you want a little bit of air in your batter, you can use a balloon whisk to do so.

4. In another bowl mix together the all purpose flour, almond flour, baking powder, salt, and ground cinnamon. Fold the dry ingredients into the wet and pour into the desired skillet pans or casserole dishes.

5. Bake until the center is slightly wet with a toothpick inserted in the center. It will depend on the vessels you use, mine took about 30 minutes.

6. Serve with tons of whipped cream and a dollop of vanilla ice cream!