Hot Brownie Skillet

Preparation

Prepare the brownie

• Heat the oven at 350F (180°C).
• Prepare the flax egg by mixing 2 tbsp of ground flaxseeds with 5 tbsp of lukewarm water. Stir well and sit while preparing the rest.
• In a medium bowl, mash the ripe banana using a fork. Add in the pumpkin sauce, the nut butter, maple syrup and vanilla extract. Mix well. Note: You can use any nut butter of your choice: almond or cashew give the lightest flavor, but you can use peanut butter for an extra flavor. For the pumpkin sauce you can simply make your own by steaming half a pumpkin and blending with a splash of water.
• Pour the flax egg in the wet mixture, and mix well until fully combined.
• Prepare the dry mixture by mixing all the dry ingredients except pecan and chocolate chips in a large bowl.
• Pour the wet mixture over the dry one and mix well using a wooden spatula or your hands until everything is combined and you obtain an homogeneous dough.
• Add half of the chopped pecans and half the chocolate chunks and mix roughly.
• Spread the brownie dough in a ovenproof skillet. Sprinkle the other half of pecan and chocolate.
• Bake in oven for about 20 minutes. When finished, let cool down at room temperature a few minutes.

Prepare the chocolate coating and dress

• Gently melt the coconut oil in a double boiler. Remove from heat and mix in the maple syrup and cocoa powder until perfectly combined.
• Drizzle the chocolate sauce over the brownie.
• Cut your favorite MiiRO (or similar) popsicle in big pieces and spread on the warm brownie.