Line an 8" brownie pan with parchment paper both ways and set aside.

In a medium bowl, add the protein powder and top with the agave and peanut butter. Stir together until all powder has been absorbed (it should not be too dry/crumbly, it should be moist enough to roll into a ball).

Scoop this into the brownie pan, spread to the edges of the pan and flatten (use a pastry roller if you have one, otherwise, put your hand in a sandwich bag and spread it manually). Refrigerate while you make the next layer.

In a medium bowl, add the protein powder and cocoa powder and mix. Top with the agave and peanut butter.

Stir until all powder has been absorbed (it should be a little more moist than the PB layer, but not by too much).

Scoop this into the brownie pan, spread to the edges and flatten (again with the pastry roller or sandwich bag). Freeze for 30 minutes, then slice. Serve chilled.