Vegan Oreo Brownies - Quick & Easy

There’s nothing quite as satisfying as a decadent, chocolatey brownie — except, of course, when that brownie is packed with Oreos. These Vegan Oreo Brownies are everything you want in a dessert: fudgy, gooey, and packed with chunks of everyone’s favorite cookie.

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Ingredients Method

Ingredients

All-Purpose Flour : This provides the base for the brownies and gives them structure. 1 cup
Cocoa Powder : The key ingredient for that rich, chocolatey flavor. ½ cup
Baking Powder : It helps the brownies rise just the right amount. 1 tsp
Salt : A little salt enhances the sweetness and balances out the flavors. ¼ tsp
Coconut oil or Vegan Butter : vegan butter will add a richer flavor. ½ cup, melted
Sugar : Regular granulated sugar works perfectly, but you can substitute with coconut sugar or brown sugar for a deeper, caramel-like flavor. 1 cup
Non-Dairy Milk : Almond, soy, or oat milk are great options for this recipe. ½ cup
Vanilla Extract : This adds a subtle vanilla flavor that complements the chocolate. 1 tsp
Oreo Cookies : The star of the show! Make sure you’re using vegan-friendly Oreos. Most flavors are accidentally vegan, but always double-check the ingredients. 10–12 crushed, plus extra for topping
Chocolate Chips : For an extra fudgy texture, go for dairy-free chocolate chips. ½ cup

Method

Prepare the Baking Pan and Oven

First, preheat your oven to 350°F (180°C). Then, take an 8×8-inch square baking pan, line it with parchment paper, and grease it lightly with a bit of vegan butter or oil. The parchment paper ensures your brownies don’t stick and makes it easy to lift them out of the pan later.

2. Mix the Dry Ingredients

In a large bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk them together until everything is well combined. This ensures an even distribution of the cocoa powder, making every bite of the brownie perfectly chocolatey.

3. Prepare the Wet Ingredients

In a separate bowl, melt the vegan butter, either in the microwave or on the stovetop. Once melted, whisk in the sugar, non-dairy milk, and vanilla extract. The mixture should become smooth and glossy. This liquid base is what gives the brownies their fudgy texture, as the sugar and fat combine with the cocoa powder for that perfect brownie bite.

4. Combine Wet and Dry Ingredients

Slowly pour the wet ingredients into the bowl with the dry ingredients, stirring gently to combine. Be careful not to overmix, as you want to avoid tough brownies. Stir until just combined, then fold in your crushed Oreo cookies and vegan chocolate chips. The batter should be thick and glossy, loaded with chunks of Oreo goodness.

5. Pour and Top the Brownie Batter

Now, pour the brownie batter into your prepared baking pan. Use a spatula to spread it evenly into the corners. Once smooth on top, break up a few more Oreo cookies and sprinkle them over the batter. This gives the brownies a gorgeous, crunchy topping that contrasts beautifully with the fudgy interior.

6. Bake to Perfection

Place the baking pan into your preheated oven and bake for 25–30 minutes. You’ll know the brownies are done when the edges have set, but the center is still slightly soft. Remember, vegan brownies will continue to cook a little as they cool, so it’s important to avoid overbaking them. You want that gooey center!

7. Cool Before Slicing

Once the brownies are out of the oven, let them cool in the pan for at least 15 minutes. Cooling is crucial — it allows the brownies to set up so they’re easier to cut. After they’ve cooled slightly, use the parchment paper to lift the brownies out of the pan, place them on a cutting board, and slice into squares. You should get 9–12 brownies, depending on how big you like them.