• In a medium mixing bowl, combine the peanut butter, FlavCity Brownie
  Batter Protein Smoothie, maple syrup, vanilla extract, and salt. Stir
  until a thick, smooth batter forms.
• Line a loaf pan or similarly sized container with parchment paper, leaving some overhang for easy removal.
  
• Press the batter mixture evenly into the dish, smoothing the
  top with a spatula or your hands. Freeze for 5 minutes to firm up while
  you prepare the chocolate topping.
• In a microwave-safe bowl or
  using a double boiler, melt the dark chocolate with the coconut oil,
  stirring until completely smooth.
• Pour the melted chocolate over
  the chilled brownie batter base, spreading it evenly with a spatula.
  Sprinkle flakey sea salt over the melted chocolate topping.
• Return the dish to the freezer and chill for 45 minutes or until the chocolate is fully set.
• Remove the bars from the dish using the parchment overhang. Place on a cutting board and cut into squares or rectangles.
• Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.

Note:

• For a nut-free version, substitute peanut butter with sunflower seed butter.
• If using FlavCity plant-based protein be sure to use two scoops.
• Option to sprinkle additional chocolate chips on top to add more chocolate flavor before freezing.