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Pre-heat fan oven to 180 degrees celsius.
Whizz up all ingredients for the brownie mixture in a food processor until it has reached a smooth consistency (you may need to scrape down the sides/blender once in between)
Pour the batter into a 8x8" baking tin lined with some grease proof paper & a bit of coconut oil. Gently tap/shake to ensure the batter is spread evenly, set a timer for 10 minutes and place on the middle shelf of the oven to bake
Meanwhile, make the 'frosting' by mixing the almond milk, peanut butter, and protein powder together until well combined. If your peanut butter is thick, you may need to gently heat it with the milk for 30 secs before mixing & combining with they whey
Take the brownie tin out from the oven and swirl on your protein peanut butter frosting before placing it back in to bake for a further 8-10 minutes (or until the top 'springs back' a little when touched)
Holding the grease-proof paper, remove the brownie from the tin, carefully peel down the sides, and allow to cool slightly before cutting into 9 squares.