Protein desserts can be a hit or miss, but this one was actually pretty good, especially for the macros. The whole batch came out to about 600 calories and 60 grams of protein, which is not bad at all. It was super easy to make and had a nice, rich chocolate flavor. One reason my brownie didn’t look as dark as the one in the recipe was because I didn’t have dark cocoa powder. I only had regular cocoa powder, so the color was lighter and didn’t really resemble an Oreo. The flavor leaned more toward plain chocolate rather than that deep, dark Oreo taste. Another thing I noticed was that I didn’t have much batter after combining everything, which is why my brownie turned out so thin. It was also a bit dry because, as usual, I overcooked it. Though, I also feel like the protein powder dried it out. I think the guy in the video used a smaller pan, so his recommended bake time was longer than what I needed. I ended up taking mine out a few minutes early because it was already done baking. For anyone trying this recipe, I’d recommend using a smaller pan or cutting down the bake time so it doesn’t turn out thin or dry. One part I absolutely loved was the frosting. It did have a slight tang from the Greek yogurt, but it was surprisingly delicious. For the frosting, I used Greek yogurt, cream cheese, and monk fruit sweetener. Monk fruit has zero calories, which makes it a great sugar substitute. The combination of these three ingredients created a gooey, sweet frosting that was so, so good. Overall, I’d give this recipe 3 out of 5 cactuses. The flavor was solid, and the frosting really stood out, but I wasn’t a fan of the bake time or the dryness. Even if I hadn’t over baked it, I think it still would’ve been a little too dry for my taste. I just wish the recipe had included better notes on pan size or adjusted baking times — but hey, it was still a fun and tasty experiment!