Ingredients

• ¾ cup Flourish Chocolate Protein Pancake Mix
• ½ cup cocoa powder
• ¼ tsp salt
• 1 ½ cup coconut sugar
• 10 tbsp unsalted butter, melted
• 2 eggs and 1 egg yolk, room temperature
• 2 tbsp honey
• 2 tsp vanilla extract

Chocolate Ganache:

• 1 ½ cups semisweet chocolate chips
• ½ cup heavy cream
• Rainbow Chips or mini M&M’s, sprinkles, or other candy

Instructions

1. Preheat the oven to 350°F and line a 8 x 8 pan with parchment paper. Set aside.
2. In a large mixing bowl whisk together Flourish, cocoa powder, and salt. Set aside.
3. In a separate bowl whisk together the melted butter and brown sugar until combined. Add the eggs, honey, and vanilla extract and whisk until combined, about 1 minute.
4. Stir in the dry ingredients until no clumps of flour or cocoa remain. Pour the batter into your prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle comes out mostly clean. Allow the brownies to cool.
5. While the brownies cool, make your ganache. Place the cream in a small microwave-safe bowl and microwave on high for 1 minute. Add in the chocolate chips. Let stand for 3 minutes before stirring until smooth. Pour over the cooled brownies and smooth evenly. Sprinkle with the Rainbow Crunch Chips. Refrigerate for 1 to 2 hours, or until the frosting is set, before cutting.

*Brownies can be stored in an airtight container for 3 days at room temperature and for 1 week in the fridge. Brownies are best served chilled.

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