@sara.haven Flourless german chocolate cake brownies

Flourless german chocolate cake brownies! Rich, ultra fudgy brownies covered in a decadent coconut pecan frosting that takes them over the top FLOURLESS GERMAN CHOCOLATE BROWNIES For the brownies: 3/4 cup pumpkin purée 1/2 cup nut butter** 1 egg 5 tablespoons cocoa powder 1 scoop unflavored collagen (optional) 6 tablespoons honey or maple syrup (sun monk fruit syrup for keto) 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 cup chocolate chips + more for topping (optional) For the frosting: 3 large egg yolks 1 cup coconut milk, full fat 3/4 cup coconut sugar, or a keto substitute such as Swerve 1/3 cup ghee or coconut oil, soft 1 tsp vanilla extract 1/8 tsp fine sea salt 1 1/2 cups unsweetened coconut flakes 1 cup chopped pecans - Directions in the comments!

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Step 1

1. In a blender or food processor, combine all ingredients except chocolate chips. Blend for 30-45 seconds, or until smooth. Fold in chocolate chips.

Step 2

2. Pour batter into a greased 8 x 8-inch pan. Bake at 375 for 20 minutes, or until a toothpick comes out clean.

Step 3

While the brownies are baking, make the frosting.

Step 4

1. In a bowl, whisk the egg yolks, coconut milk, and sugar; transfer to a medium saucepan. Turn the heat to medium and add the ghee/coconut oil, whisking constantly to melt. Cook, stirring to keep the mixture smooth, until it comes to a boil (about 5 min). Lower the heat to medium low and continue to cook and whisk another 5 minutes, or until thickened.

Step 5

2. Remove from heat and stir in the vanilla, salt, coconut flakes, and pecans.

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