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  • Writer's pictureKirsty

Vegan Oreo Brownies

Updated: Feb 1, 2022

Deliciously fudgy brownies with dark chocolate chunks and topped with chunks of Oreo.

Love brownies? Love Oreos? Why not have the best of both and bake some Oreo Brownies!

Before turning vegan, Oreos wouldn't have been my first choice of biscuits. However when I turned vegan, Oreos were always the biscuits I turned to. Also they happened to be the biscuits that people would buy me, especially at work if someone wanted to fill up the biscuit tin and didn't want me to feel left out.

13 vegan oreo brownies in a tin on top of a cooling rack

They give these brownies the perfect 'cookies and cream' vibe, They're rich and fudgy, with a shiny crinkly top, the perfect kind of brownie in my opinion.

I'm always being asked to bake these, and they're never around for long when I do. So I couldn't not share this recipe!!

Things You'll Need to Bake Oreo Brownies

  • A 9inch square baking tin

  • Baking paper

  • A stand mixer or electric whisk.

  • Oreo Biscuits

Baking Tips

  • Save some of the chocolate chips to sprinkle on top of the batter before baking.

  • You can either break up the Oreo biscuits or keep them whole to add on top.

  • You can even break up some Oreo biscuits and add them to the batter.

  • Chop up a vegan chocolate bar rather than using chocolate chips to make the brownies extra chunky.

  • You can swap out the dark chocolate chips for either milk or white chocolate or do a mix of all 3.

  • Once you’ve added the milk, mix very slowly to avoid it splashing everywhere.

  • The milk and lemon juice mixture will curdle, it’s supposed to do this.

  • Once the brownies have cooled, pop them in the fridge for about an hour so they become extra fudgy before cutting up and enjoying.

  • Store in an air tight container for up to a week (if they last that long).

12 vegan oreo brownies in a tin on top of a cooling rack


Prep Time

Baking Time


20 minutes

35-40 minutes

9 Brownies

175°C fan

Ingredients 100g vegan spread 170g caster sugar 80g plain flour 55g cocoa powder 1tsp baking powder 200ml plant milk (I use soya) 1tbsp lemon juice 100g vegan dark chocolate chunks Oreo Biscuits. Method 1. Preheat the oven to 175°C fan. In a jug, combine together the milk and lemon juice, stir and allow to stand for 10 minutes. This creates a vegan buttermilk. 2. In your stand mixer, cream together the spread and sugar until well combined. 3. Sift in the plain flour, cocoa powder and baking powder and add the 'buttermilk', mixing until a smooth batter has formed (be careful as it may splash to start with). 4. Add in most of the chocolate chunks and mix well to combine. I keep some aside to sprinkle on top. 5. Pour the mixture into a 9inch square tin, lined with baking paper. Sprinkle the remaining chocolate chunks over the top of the batter. Press your Oreo biscuits gently into the top of the batter. 6. Bake for 35-40 minutes, until the top begins to crack. When baked, remove from the oven and allow to cool in the tin, before cutting into 9 squares.

Frequently Asked Questions

How do you get the brownies to go fudgy? When baking, once the top of the brownies has started to crack and firm up its the perfect time to remove them from the oven. Then leave them in the tin to cool. Once cool, place them in the fridge for an hour or two before cutting. This allows the centre of the brownies to firm up and give you the best fudgy texture.

What shelf in the oven do I bake them on? The middle shelf of the oven is the best shelf to bake these brownies.

Can I double up the recipe and bake these in a bigger baking tin? You can, however just bare in mind they will take longer to bake, give them at least an extra 10 minutes.

Can I use a different egg replacer? I haven't made these brownies with a different egg replacer, so I don't know how they would come out if you did. However I'd love to hear how you get on.

Can I make these gluten free? I haven't tried yet, however if you wanted to, I'd swap out the flour for a gluten free alternative and add 1/8th tsp xanthan gum.

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