First and foremost, preheat your oven to 350 degrees and line a 9x9 square baking dish with parchment paper.

If you opt to use quick oats like I did, use your food processor, or high speed blender to grind them into a flour. If you buy oat flour, then skip this step.

To begin, melt the butter. Combine all of the wet ingredients in a large mixing bowl; butter, egg, liquid egg whites, and fat free sour cream.

Now add in the dry ingredients; brownie mix, oat flour, vanilla protein, arrowroot starch, swerve and combine.

Once well combined, use a rubber spatula and scrape the batter into the baking dish.

Bake for 18-20 minutes, or until a toothpick comes out clean.

Let cool completely.

While the brownies are cooling, prepare your ganache by melting your chocolate chips in the microwave, stirring in half and half and pouring over the cooled brownies. Sprinkle the rainbow chips over top, and chill in the refrigerator for at least 2 hours.

Slice into 9 squares and enjoy!