For the Cookie dough mixture, add peanut butter, eggs, maple syrup and vanilla to a bowl and whisk until combined (feel free to use an electric whisk). Then, add plain flour, cinnamon, salt and baking powder and whisk until combined.

Transfer cookie dough mixture to a lined 8x8” or 9x9” baking tray and, flatten until you have an even surface, then chill in fridge whilst you make brownie mixture.

For the brownie mixture, add dates, oat flour and milk to a food processor and blitz until combined. Then, add greek yoghurt, vanilla impact whey protein, maple syrup, cocoa powder, eggs, baking powder, salt and vanilla and blitz again until smooth.

Remove cookie dough base from fridge and spread Oreo biscuits evenly across cookie dough base. Then, pour in brownie mixture and spread surface evenly.

Bake for 20-25 mins. Make sure a toothpick comes out clean when testing. Once baked, remove from oven, leave to cool for at least 10 mins. Slice into 20 pieces. These will be more fudgey once they have properly set after being stored in the fridge for at least a few hours.