Cookie Butter Dubai Brownie

Ingredients

• 11 cup pumpkin purée(240g)
• 21 cup 0% Greek yogurt(227g)
• 30.67 cup monkfruit sweetener(144g)
• 42 eggs(100g)
• 51 teaspoon vanilla extract(5g)
• 61 cup dark cocoa powder(80g)
• 72 scoop protein powder(60g)
• 80.5 cup kataifi(100g)
• 91 teaspoon light butter(5g)
• 100.25 cup cookie butter(60g)
• 110.75 cup 0% Greek yogurt (for frosting)(170g)
• 120.5 cup kataifi (for frosting)(100g)
• 130.5 scoop protein powder (for frosting)(15g)
• 140.25 cup powdered monkfruit(36g)
• 152 tablespoon extra cookie butter (for drizzle)(30g)
• 162 biscoff cookies(30g)

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Mix all brownie ingredients together until smooth.
3. 3Pour brownie batter into a loaf pan and bake for 25-30 minutes or until set. Do not overbake.
4. 4For the filling, heat a pan over low-medium heat. Add butter and kataifi, stirring for about 5 minutes until golden. Add cookie butter and mix well.
5. 5Mix frosting ingredients together until smooth.
6. 6Once brownies are baked and cooled slightly, top with the cookie butter filling and spread evenly.
7. 7Add the frosting on top of the filling.
8. 8Drizzle extra cookie butter and crumble biscoff cookies on top if desired.
9. 9Slice into 4 brownies and enjoy.