Cookie Dough Brownies (No Almond Flour or Coconut Flour!)

Preheat the oven to 325°F. Grease a 9-inch square brownie pan.

Make the brownies: Melt the coconut oil in a saucepan over medium heat, then slowly add the chocolate and Further Food collagen. Continue to heat, stirring often, until the chocolate is completely melted. Stir in the sweetener, vanilla, almond extract, and salt. Let cool in the fridge for about 5 minutes.

While it is cooling, place the egg whites in a stand mixer and whip until stiff peaks form. Once the whites are stiff, slowly add the yolks while mixing on low speed.

Once the chocolate mixture is cooled a bit but still warm to the touch, add it to the egg mixture with the stand mixer on low. Pour the mixture into the prepared pan and smooth the top. Place in the oven and bake for about 18 minutes, until a toothpick inserted in the center comes out clean and the brownie begins to pull away from the sides of the pan. Cool the brownie in the pan on a cooling rack for 30 minutes.

While the brownie cools, make the frosting. In a saucepan, heat the butter over medium-high heat until it turns brown, not black. Add the erythritol and stevia and continue to cook for about 5 minutes, until well combined. Remove from the heat and, using a handheld mixer on low speed, mix in the cream cheese, macadamia nut milk (or cream) until smooth. Allow the mixture to cool completely, about 15 minutes in the fridge (you don’t want the chocolate chips to melt), then stir in The Good Chocolate chunks.

Store leftover frosting and brownies separately in airtight containers in the fridge for up to a week or in the freezer for up to a month. When ready to serve, take the brownies out of the fridge and gently warm them in the microwave on medium heat for a few seconds or until the bottom is warm and gooey, then top with the frosting.