Epic Vegan Oreo Brownies

A simple recipe for vegan oreo brownies. These eggless chocolate brownies are deliciously fudgy and the perfect treat to share with friends!

Course Dessert

Cuisine baking, vegan

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 213kcal

Author Shivani Raja

2 cups/ 280 grams All Purpose Flour
3/4 cup/ 90 grams Cocoa Powder
1.5 cups/ 300 grams White Sugar
1/2 tsp Baking Powder
1/2 tsp Salt omit if your vegan butter is salted
1 cup/ 200 grams Vegan Butter melted, can substitute 1 cup oil
1 cup/ 230 ml Coffee either 1.5 tsp instant coffee dissolved in 1 cup water or 1 freshly brewed espresso watered down to make 1 cup
1/2 cup/ 115 ml Dairy-Free Milk of choice, can substitute 1/2 cup water
1 tsp Vanilla Extract
2 packs/ 300 grams Oreo Cookies

Preheat the oven to 180°C/ 350°F. Generously grease a 9x13 baking tray with oil or vegan butter.
Prepare the coffee by either dissolving 1.5 tsp instant coffee in 1 cup water, or watering down 1 freshly brewed espresso to make 1 cup. Set aside.
Add the flour, cocoa powder, sugar, baking powder and salt to a large mixing bowl and whisk to remove any lumps.
Pour in the coffee, melted vegan butter or oil, dairy free milk, and vanilla extract. Whisk until a smooth batter forms.
Pour half the brownie batter into the baking tray and spread out evenly using a spatula. Arrange 20 oreo cookies in a 4x5 grid atop the brownie dough.
Top with the remaining brownie batter and spread evenly to cover the cookies. Break the remaining oreo cookies into quarters and arrange on top of the brownies.
Bake for 40-45 minutes before leaving to cool for 30 minutes in the tray at room temperature. Enjoy warm or, if you'd like your brownies perfectly sliced, chill for an additional 30 minutes in the fridge before slicing with a serrated knife.

If you do not like oreos, feel free to switch them out for any cookie of your choosing!