Chocolate chunks and pecans make this brownie something special.
One big skillet = 5 servings
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.
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