Protein Cosmic Brownies

Preheat the oven to 350°F. Line an 8 by 8 inch baking pan with parchment paper.

Whisk the mashed banana, almond butter, egg, maple syrup, and vanilla until completely smooth.

Add the protein powder, almond flour, cocoa powder, baking powder, and salt. Stir just until a thick chocolate batter forms.

Fold in the mini chocolate chips. Spread the batter evenly inside the prepared pan.

Bake for 20 to 24 minutes. The edges should look set, but the center should remain slightly soft. A toothpick inserted into the center should come out with thick, moist crumbs.

Cool completely in the pan. Refrigerate the brownies for 30 minutes before frosting for the fudgiest texture.

Melt the chocolate chips in a microwave safe bowl using 20 second intervals, stirring after each interval.

Let the melted chocolate cool for 2 minutes. Add the room temperature Greek yogurt one spoonful at a time, stirring until smooth, creamy, and glossy.

Spread the ganache over the cooled brownies. Immediately add the rainbow candy pieces.

Refrigerate for 20 minutes, or until the ganache is set. Slice into 9 brownies.