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Vegan Oreo Brownies

 

 

 

 

 

 

 

 

 

 

 

 

If there is one thing I love, it’s a good brownie! I’ve dabbled in brownie recipes over the years, but never real produced a staple brownie concept until recently. They were always sweet potato or something far from the traditional version. So Last week I was in the kitchen testing a few different recipes. Believe it or not, eggs play an integral role in creating a memorable brownie. They serve as a binder and even give you that crinkly top that we all know and love. 

 

Many of the varieties I saw online perhaps had that brownie flavor, but lacked the texture that I crave. Many were just too mushy and had no texture. To me the perfect browning is gooey, but it also packs a crust on top and isn’t just mush, these vegan Oreo Brownies, are just that! 

 

 

 


 

What’s fab about this recipe? Everything! It’s quick, easy, doesn’t require Aquafaba eggs, you don’t have to melt chocolate, you can modify the amount of sugar, it features stevia sweetened chocolate chips, they are crispy yet gooey, hold together, are perfect for any season, are thick and not flat, have notes of chunks of cookies in them, notes of espresso, and are just hands down, my newest obsession! 

 


 

 

If you love a good vegan brownie or oreos you have to try these new vegan Oreo Brownies

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

 

Quick

Easy

Packs tons of chocolate flavor

Has notes of espresso

Chunks of cookies in the brownie

Has texture throughout and not a soggy mess

Hold together 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Oreo Brownies


  • Author: Gabrielle
  • Total Time: 40 mins
  • Yield: Makes 9-18 slices 1x

Ingredients

Units Scale

 


Instructions

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F and line a 8 inch pan with parchment paper.
  2. Make the flax eggs by stirring the ground flax and 1/2 cup almond milk together in a small bowl. Set aside to thicken.
  3. Melt the vegan butter and measure 1/2 cup.
  4. In a large bowl, whisk the melted vegan butter and sugars together. Add the almond milk with flax eggs and the other 1/2 cup almond milk, whisk until evenly combined.
  5. Over the same large bowl, sift in your flour, espresso powdercocoa powder, salt and baking powder. Lightly stir to combine, don’t over mix.
  6. Fold in the chocolate chips. Pour 1/2 the batter into the baking pan. Place whole cookies down. Now pour the remaining batter on top. Top with the remaining chopped cookies.
  7. Bake for 30-35 minutes. The brownies may appear to be not finished, but will firm up as the cool.
  8. Remove from the oven, allow to cool in the pan for 15 minutes. Then remove from the pan and allow to cool for an additional 15-30 mins before slicing.
  • Prep Time: 10 mins
  • Cook Time: 30 mins

 

 

 

 

 

 

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