Brownies:

Step 1

• Preheat the oven to 350°F and ine an 8x8-inch baking pan with parchment paper.
• In a large mixing bowl, melt the mini dark chocolate chips doing 30 second intervals in the microwave, stirring between each one.
• While the chocolate chips are melting, melt the butter. You can do this over the stovetop or in the microwave.

step 2

• Add the cane sugar, cocoa powder, chocolate oat milk, coffee, pumpkin puree and melted butter to the mixing bowl.
• Mix, using a hand mixer (or using a whisk) until completely combined.

step 3

• Add in the all purpose flour, collagen, baking powder, salt, and pumpkin spice. Mix on low until combined into a smooth brownie batter.

step 4

• Transfer the brownie batter to the prepared baking pan and spread it out evenly.

step 5

• Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely in the baking pan.

The glaze

step 6

• In a medium mixing bowl, add the powdered sugar and coffee.

step 7

• Whisk together until you have a smooth glaze.

Note: You can use more or less coffee, depending on the consistency of glaze you like—more for thinner, less for thicker.

step 8

• Remove the brownies from the pan and drizzle the glaze on top.
• Cut into 9 bars

Store in an airtight container for up to 5 days.