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Creme Egg Brownies (Low-Carb, Sugar-Free, THM:S)
Preheat your oven to 350 degrees. Melt butter and bakers chocolate over low heat till just smooth. Pour into a large mixing bowl and add remaining ingredients. Stir until combined. Pour batter into a greased 9×13 inch baking pan. Bake for 28 minutes or until barely done. You want your brownies to be just barely done, as I find this makes them super fudgy. Let cool.
Sweetened Condensed Milk
Make My Montana Kitchen’s Sweetened Condensed Milk. Let cool to room temperature and add the protein powder or collagen. Stir and layer on top of cooled brownies. Place in fridge until set (about 20-30 minutes).
Melt chocolate and cream together. Spread over cooled brownies and cream layer. Refrigerate until set. Enjoy!