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Home » Bakes, Cakes & Desserts

Easy Vegan Oreo Brownies

Published: Aug 23, 2022 · Modified: Mar 19, 2025 by Lauren Woodger · Disclosure: This post may contain affiliate links -This means I receive a commission for purchases made through those links, at no cost to you. As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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Drawing of a bottle of milk with a line through it.
Drawing of an egg with a line through it.
Drawing of nuts with a line through it.
Pinterest pin with text overlay for vegan oreo brownies.

These indulgent Easy Vegan Oreo Brownies are rich, fudgy, and completely dairy and egg-free! The perfect sweet treat for any occasion!

vegan oreo chocolate brownies sliced into squares on a white background

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?

Jump to:
  • 🤔 Are Oreos  Really Vegan?
  • 🥘 Ingredients You Will Need & Notes
  • 🥜 How Can I Make This Allergy Friendly?
  • ✏️ How To Make Vegan Oreo Brownies
  • 💡 Lauren's Top Tips
  • 🔨 The Meal Planning Toolbox
  • 💬 Recipe FAQ's
  • 📖 Recipe
  • 💬 Comments

🤔 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.

ingredients laid out to make vegan oreo chocolate brownies

✋ 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 ⬇️

cocoa pwoder being sifted into.a mixing bowl.

Step 1: Mix the Dry Ingredients

In a large mixing bowl, sieve together the plain flour, cocoa powder, sugar, and baking powder

brownie mixture being stirred in a mixing bowl.

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.

brownie mixture with broken oreo pieces mixed in being stirred in a mixing bowl.

Step 3: Add the Oreos

Break up the Oreos (saving a few for the top) and fold them into the brownie batter.

uncooked oreo brownie mixture in a red brownie baking tin.

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.

chocolate brownies on a silver cooling rack.

💡 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

Should you refrigerate brownies?

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.

Why are my brownies falling apart?

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 chocolate brownies sliced into squares on a white background

Vegan Oreo Brownies

These indulgent Vegan Oreo Brownies are rich, fudgy, and completely dairy and egg-free! The perfect sweet treat for any occasion.
5 from 1 vote
Print Pin
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 9 brownies
Calories: 462kcal
Author: Lauren Woodger

Equipment

  • Sieve
  • Serrated knife
  • Mixing bowl
  • Spatula
  • 8" x 8" silicone brownie mould

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
Metric - Us Customary

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

I have used an 8” x 8” silicone brownie mould for this recipe. Please note you may need to adjust your cooking times if you are using a different size.
If using a baking tin, be sure to grease the tin before hand or line with greaseproof paper.
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.
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!

Nutrition

Calories: 462kcal | Carbohydrates: 74g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 312mg | Potassium: 211mg | Fiber: 3g | Sugar: 43g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 7mg

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About Lauren Woodger

I’m Lauren, the creator of The Scatty Mum. As a mum to two kids with a history of food allergies and intolerances, I know how tough it can be to cook meals that are both safe and delicious.

That’s why I share easy, allergy-friendly recipes to help families enjoy stress-free mealtimes.

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Hey, I'm Lauren!

I’m Lauren, the creator of The Scatty Mum.

As a mum to two kids with a history of food allergies, I know how challenging mealtimes can be when you’re trying to please everyone.

That’s why I share easy, family-friendly recipes and meal planning tips to help busy families enjoy tasty, stress-free dinners that work for all dietary needs.

MORE ABOUT ME

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