Coffee Blondie Skillet

Coffee Blondie Skillet

This ooey, gooey grain-free coffee blondie skillet with giant chunks of melty chocolate, 4th & Heart Ghee, and flakey sea salt is absolutely mind-blowing! Sink your spoon right into the skillet when it’s still warm out of the oven – the flavors and textures are just perfect.

Recipe developed by our friend @sadieradinsky!


- 6 Tbsp melted 4th & Heart Ghee 

- 1 large egg plus 1 large egg yolk

- 1/3 cup coconut sugar

- 1 tsp vanilla extract

- 1 cup blanched almond flour

- 1/3 cup arrowroot flour

- 2 tsp ground espresso (or coffee) 

- 1/2 tsp baking soda

- 1/2 tsp sea salt

- 1/2 cup chopped dark chocolate


  1. Preheat your oven to 350ºF. Grease a 6 or 7” cast iron skillet with some ghee. If you don’t have cast iron, you can use another type of oven-safe naturally nonstick skillet, or just a small cake or pie pan.
  2. Combine the melted ghee with the egg, egg yolk, coconut sugar, and vanilla extract in a large bowl. Whisk until smooth.
  3. Pour in the almond flour, arrowroot flour, coffee, baking soda, and sea salt. Whisk until everything is combined.
  4. Scoop the batter into the prepared skillet. Sprinkle the chocolate on top. Bake the blondie for 14-16 minutes, or until crispy around the edges and browned throughout, but with a center that’s pretty soft to the touch.
  5. Let the blondie cool just enough so you don’t burn your tongue, then dig in! Top with vanilla ice cream for an extra tasty treat!

Are you a visual learner?! Click here to watch our video tutorial for this recipe!

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