These indulgent Easy Vegan Oreo Brownies are rich, fudgy, and completely dairy and egg-free! The perfect sweet treat for any occasion!
If you love gooey, chocolatey brownies with a crunchy biscuit batter, then you're in the right place! These Vegan Oreo Brownies are rich, fudgy, and packed with delicious chunks of Oreo cookies.
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Best of all, they’re completely egg-free and dairy-free!
The kid’s devoured these in seconds and have said they are their new favourite sweet treat, although I think these silken tofu chocolate mousses are still up there too!
Why not serve these brownies alongside my vegan & gluten free banana bread and cranberry & coconut flapjacks & eggless vanilla cupcakes as part of an afternoon tea?
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🤔 Are Oreos Really Vegan?
They certainly are! Oreos contain no animal products and are therefore suitable for vegans and people who have a dairy or egg allergy. However, their website does say that there may be cross-contamination from other products, so they are technically a “may contain.”
If you suffer from a severe allergy and need to avoid “may contains” you may need to avoid Oreos.
Please remember to always double-check packaging as ingredients can change.
🥘 Ingredients You Will Need & Notes
Here’s a quick rundown of the key ingredients you’ll need to make these Vegan Oreo Brownies. For allergy-friendly swaps, check the next section.
✋ Double check all packaging for allergens ✋
- Oreos – The popular creamy chocolate and vanilla biscuit that you will find in most UK supermarkets.
- Plain Flour – You can also use self-raising flour and leave out the baking powder.
- Cocoa Powder – Use a high-quality cocoa powder for the best rich chocolate flavour.
- Caster Sugar – Use caster sugar rather than granulated as the grains are finer.
- Dairy-Free Butter – Any dairy-free spread will work. Stork is pretty good for baking.
- Dairy-Free Milk – Unsweetened soya, almond, or oat milk all work well.
- Vanilla Extract – Adds extra flavour (make sure it’s extract, not essence!).
- Baking Powder – Helps give the brownies a little lift. You can leave this out if using self-raising flour.
See the recipe card for exact ingredient quantities.
🥜 How Can I Make This Allergy Friendly?
As the recipe is vegan, it is already free from both dairy and eggs, but here are some ways to adapt it if you have other allergies.
✔️ Make It Gluten-Free: Swap the plain flour for gluten-free flour instead. Unfortunately, Oreos contain gluten, and they don't offer a gluten-free version in the UK (I’m pretty sure they do in the US) however, Tesco and Sainsburys both do their own “cookies & cream” biscuits, which are very similar,
✔️ Make It Soy-Free: I have scoured the internet and can't find a soya-free Oreo style biscuit anywhere 🙁 if you know of any please let me know!
✏️ How To Make Vegan Oreo Brownies
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Mix the Dry Ingredients
In a large mixing bowl, sieve together the plain flour, cocoa powder, sugar, and baking powder
Step 2: Melt & Combine
Melt the dairy-free butter, then add it to the dry ingredients along with the dairy-free milk and vanilla extract.
Gently fold everything together in a figure of “8” motion.
Step 3: Add the Oreos
Break up the Oreos (saving a few for the top) and fold them into the brownie batter.
Step 4: Bake
Pour the mixture into a greased or lined 8” x 8” brownie tin. You can also use a silicone tin - these are great as they don't need greasing or lining.
Break up the remaining Oreos and sprinkle them on top. Bake at 200°C (180°C fan) for 25-30 minutes.
Step 5: Cool & Slice
Let the brownies cool completely before slicing them into squares for the best texture.
💡 Lauren's Top Tips
- 🌟 Don't Over Bake – The brownies should still be slightly gooey in the middle. Use a toothpick to test, if it comes out with some moist crumbs, they’re perfect. If it comes out clean, they’re overbaked!
- 🌟Cool Before Slicing – Make sure the brownies are fully cooled before you slice them. You can put them in the fridge for an hour to firm them up even more. Use a serrated knife and try to cut them through in one long, hard cut.
🔨 The Meal Planning Toolbox
🗒️ Make Ahead
You can prepare the batter ahead of time and store it in the fridge for up to 24 hours before baking.
🗒️ Batch Cooking
Double the recipe and bake in two tins if making for a crowd.
🗒️ Leftovers & Storage
Store in an airtight container at room temperature for up to 3 days.
If you prefer them firmer, keep them in the fridge and let them sit for 30 minutes before eating.
🗒️ Freezing
These brownies freeze well! Wrap them individually and store them for up to 3 months.
Defrost at room temperature or warm in the microwave for 30 seconds.
💬 Recipe FAQ's
You don’t need to, but they may last a day or two longer if you do. Leave them out of the fridge for 30 minutes before eating to bring to room temperature.
The most common reason for this is cutting them before they have completely cooled. Also I recommend using a serrated knife and cutting in one full, hard cut, trying not to saw through the brownies.
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Vegan Oreo Brownies
Ingredients
- 1 Pack Oreo's
- 160 g (5.6oz) plain flour Can be substituted for gluten free
- 20 g (0.7 oz) cocoa powder
- 200 g (7oz) caster sugar
- 75 g (2.6oz) dairy free butter
- 240 ml (8 fl oz)dairy free milk
- 1 tsp vanilla extract
- 1 teaspoon baking powder
Instructions
- Pre-heat oven to 180˚C Fan/200˚C/ gas mark 4.
- Sieve all the dry ingredients (flour, sugar, cocoa powder and baking powder) into a mixing bowl.
- Melt the dairy free butter in the microwave or in a saucepan on a low heat on the hob.Add this to the dry ingredients along with the dairy free milk and vanilla extract.
- Using a spatula, fold in the wet ingredients to the dry ingredients, moving the spatula in a “figure of 8” shape, ensuring the ingredients are combined.
- Break the Oreo’s (saving 5 to place on top of the brownies) into small pieces and add these to the bowl. Fold the Oreo’s into the mixture lightly.
- Pour the brownie mixture into a brownie mould or tin.
- Break the remaining Oreo’s into quarters and place these evenly on top of the brownie mixture and bake in the oven for 25-30 minutes
- When cool, slice the brownies into 9 squares and serve.
Notes
If you prefer them firmer, keep them in the fridge and let them sit for 30 minutes before eating.
Freezing These brownies freeze well! Wrap them individually and store them for up to 3 months. Defrost at room temperature or warm in the microwave for 30 seconds.
Make It Gluten-Free:
- Swap the plain flour for gluten-free flour instead. Unfortunately, Oreos contain gluten, and they don't offer a gluten-free version in the UK (I’m pretty sure they do in the US) however, Tesco and Sainsburys both do their own “cookies & cream” biscuits, which are very similar,
- I have scoured the internet and can't find a soya-free Oreo style biscuit anywhere 🙁 if you know of any please let me know!
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