Combine almond butter, maple syrup and milk until smooth.
Add all dry ingredients and combine into a thick dough.
Divide the dough between 6 silicone or lined muffin moulds and set aside.
Prepare the fudge topping by combining peanut butter, coconut oil, maple syrup and caramel protein.
Top each brownie cup with the PB Fudge mixture and smooth with the back of a spoon.
Refrigerate overnight or for at least 2 hours to set. Keep stored in the fridge.