Description
The BEST vegan Oreo brownies are here! There’s Oreo in the batter, in the middle of the brownies, and of course, more on top of the brownies to maximise the cookies and cream flavour in every mouthful. They are incredibly indulgent, fudgy, moist, and full of chocolate flavour. Perfect for Valentine’s Day, home parties and afternoon teas.
Ingredients
Scale
- 2 & 1/2 cups (275g) plain flour
- 2 & 1/ cups (290g) caster sugar
- 1/2 cup (40g) cacao powder
- 1 cup (200g) melted vegan butter
- 1 & 1/4 cup (310g) soy milk, room temperature
- 1 cup (120g) vegan milk chocolate + more for decoration
- 1 tbsp instant coffee + 2 tbsp hot water
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 1 cup (120g) vegan white chocolate
- 1/4 cup (60ml) soy cream
- 24 Oreos + more for decoration
Instructions
- Preheat the oven to 180°C(350°F).
- Separate the Oreo cookies from the cream and put them in medium-sized separate bowls.
- To make the Oreo cream filling, melt the vegan white chocolate in a bain-marie/double boiler, add it to the separated oreo cream, and mix until very smooth with a whisk. Add the room temperature soy cream little by little and keep mixing until well combined and smooth. Set aside.
- In a food processor, blitz the separated Oreo cookies until they are very fine. Mix the fine Oreo cookies, flour, caster sugar, cacao powder, and cornflour in a large bowl until well combined with a whisk. Set aside.
- Add the hot water to the instant coffee in a small bowl and whisk to dissolve. Melt the vegan butter in a saucepan on medium heat. Melt the vegan milk chocolate in a double boiler until very smooth.
- In a bowl or a large jar, mix the coffee mixture, melted vegan butter, melted vegan milk chocolate, room temperature soy milk, and vanilla extract with a whisk until very well combined and smooth.
- Add the wet mixture to the dry mixture and mix gently with a large wooden spoon or a silicone spatula until it’s just combined. Be careful not to overmix here!
- Line the 19cm by 29cm(about 7.5inch by 11.5inch) baking tray with parchment paper.
- Pour half of the batter into the tray and smooth out the top.
- Place 2/3 to 3/4 of the Oreo cream filling on top of the first brownie layer. Don’t pour it in one go, place them throughout using a spoon and spread the cream filling evenly using the spoon. See the photo in the post above for reference.
- Pour the remaining half of the brownie batter and smooth out evenly.
- Add dollops of the remaining cream filling randomly on top. Make swirls by drawing circles with a chopstick. Don’t overdo this step, if you do it too much the swirl will blend into the brownie and can look a little messy.
- Top it with some broken pieces of Oreos and vegan milk chocolate. Bake for 35mins until an inserted toothpick in the middle comes out clean. If wet batter comes out, bake for another 5-10mins and do the toothpick test again.
- Take the brownie out of the oven and let it cool in the tray until it’s not too hot to touch. Take it out of the tray and transfer it onto a cooling rack. Once it firms up enough, cut it into brownies using a sharp knife.
- The brownies are best served warm. Enjoy!
Notes
Use room temperature soy milk and cream to make the mixing process smooth.
Twist the Oreos, it’s easy to separate the cookies and cream if you twist.
Don’t pour the cream filling in one go, it will make it difficult to spread evenly. Instead, place dollops of it throughout using a spoon then spread with the spoon.
- Prep Time: 15mins
- Cook Time: 35mins
- Category: Brownies
- Method: Baking