• Preheat the oven to 350F. Spray or grease brownie pan (11"x7" or a Round Cake Pan).

Double Chocolate Brownie Layer

• In a large bowl melt 1/2c chocolate chips and coconut oil together.
• Stir to combine completely and cool slightly.
• Stir in the egg+ 1 yolk, vanilla extract and applesauce.
• In a separate bowl, whisk together the flour, cocoa powder, sweetener and salt.
• Pour the dry ingredients into the wet ingredients bowl and stir to combine.
• Transfer the brownie layer into the prepared pan and smooth evenly. Top with remaining handful of chocolate chips.

Protein Maple Chocolate Cookie Layer

• In a large bowl, whisk together the Flour, coconut flour, GHOST Vegan Protein Powder (use code INFORMANT to save 20%),  sweetener, baking soda and salt. Set aside.
  
• In a separate bowl, whisk the egg till beaten. Once beaten whisk in syrup and the melted coconut oil.
• Pour the wet mixture into the dry mixture and stir until completely combined and a thicket slightly crumbly cookie batter is formed. Then, fold in the chocolate chips gently.
• Use your hands to add the chocolate chip cookie mixture over the brownie dough in an even layer over the brownie batter.
  

Final Production

• Bake for 25 minutes until the edges of the cookie dough start to become golden, then place a piece of tinfoil over the top of the pan and bake for an additional 15 minutes, or until a tester comes out mostly clean.
• Cool completely and add M+Ms. SERVE!