Nothing seems to prompt cries of “Oh, I really shouldn’t…” like the offer of a brownie. The thing is, that phrase is nearly always followed (like 75% of the time?) with a self-deprecating smile – and their hand reaching for the proffered brownie treat. The chances seem in to increase to a near certainty when homemade chocolate Oreo brownies are the offer.
Granted, the science here is less… scientific, and more based on experience. But I think that makes it just as realistic though, given that the topic is brownies! How could a scientific experiment truly measure the likelihood of Oreo brownie consumption? (This isn’t a real question: I’m sure there are many ways it could be done!)
I saw the guilty smiles, heard the “Oh, go on then” phrase many times recently when I went away to the Lake District with some friends. I went armed with these vegan Oreo brownies, lemon curd cupcakes and copious amounts of vegan-friendly snacks (including, but not limited to: apples, bananas, two kinds of Oreos, dried dates, hummus, salsa and rice cakes)
Level up your brownie baking with Oreo stuffed brownies
I mean it. If you live in the UK then you can live safe in the knowledge (at the time of writing!) that Oreos are vegan. Can I get a hallelujah? This beautiful, vegan-friendly accident is the source of many baking adventures in my kitchen – from cheesecake to banana-Oreo cupcakes. And now I can add next-level awesome brownies to that list. Seriously, these are awesome in so many ways
- They’re easy to make
- They’re rich and chocolatey
- They have Oreo creme centre
Now, back to the Oreos. You might think that putting Oreos in the middle of brownies like this would lead to some kind of weird, crunchy centre, but you’d be wrong. The liquid from the batter mixes with the biscuit of the Oreos to make them soft, but in a way reminiscent of something fudge-like in texture. Just look at them!
If you love these Oreo brownies, you’re probably going to like these vegan baking adventures:
- Sinful Chocolate Fudge Muffins (vegan)
- Chocolate Lava Cakes (vegan)
- Irresistible Oreo Chocolate Cupcakes (vegan)
- Incredible Banana Oreo Cupcakes
- Squidgy Cherry Nut Brownies (vegan)
- Double Chocolate Chip Cookies (vegan)
Vegan Chocolate Oreo Brownies
Luci Rebecca, Made by Luci
Rich, chocolatey brownies with a creme filled, Oreo centre. That's right: homemade, vegan Oreo brownies can be yours in just 40 minutes!
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
- Serves 12
- Calories 275
Ingredients
- 2 tbsp ground flaxseed + 6 tbsp water
- 100g (~1/2 cup + 1 tbsp) dark chocolate chips
- 35g (~2 1/2 tbsp) margarine
- 25g (~2 tbsp + 1 tsp) vegetable fat
- 150g (~3/4 cup, packed) light brown sugar
- 150g (~1 cup, packed) plain flour
- 50g (~1/3 cup + 2 tbsp) coco powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tbsp vanilla extract
- 240ml (1 cup) unsweetened soy milk
- 1 x 154g pack Oreos
Directions
- Preheat the oven to 180°C and grease or line a square baking dish.
- In a small dish, mix together the ground flaxseed and water. Set it aside.
- Melt the chocolate, margarine and vegetable fat in a bowl and set aside.
- In a large bowl, add in all the dry ingredients (sugar, flour, coco powder, baking powder, bicarbonate of soda) and mix them together. Add the flax egg, vanilla extract, soy milk and melted chocolate mixture. Stir together - you should get a thick, pourable, batter. Pour half the mixture into the prepared dish. Press the Oreos lightly into the mixture to form a single layer. Pour over the remaining batter.
- Bake in the centre of a preheated oven for 30 minutes, then remove and leave to cool before slicing into squares and serving.
Notes
* Not all Oreos are vegan - check the packet first if required
Hey Luci (with an I, I’m Abygail (with a Y). I love your website and recipes and just wondered how you become to making a living of it? I have my own blog just for fun (although time-consuming) but I’d love it to be my job/make money from it!
Hi Abygail 🙂 If I knew, I’d share! However, I don’t earn a living from my blog – I work a full-time job and just run Made by Luci for fun x
Hi I’ve just made this and am waiting on the results! Though I noticed it did not mention the flax seed mix after mixing the water with it so I added with the wet ingredients.
Oops – thanks for pointing that out! You added it at the same time I do 🙂
I’ve made these twice now. Absolutely amazing! No one even guessed they were vegan! Thanks so much for sharing.
Any chance you could give the measurements in US standard measurements? Please and thank you?! My daughter wants these for her birthday cake 🙂
I think I’ll have time this weekend, I’ll let you know and update the recipe if so 🙂
Ok- after a brief panic and a run to the shops for chocolate, I’ve got the US cup measurements – I’ve updated the recipe 🙂
Hi Luci
Are these brownies ok to free ?
I’ve not tried, sorry chick! x
I don’t have flaxseed – what role does this play in the recipe? will it matter if i leave it out?
It’s used as an egg substitute – if you don’t have ground flaxseed, you could try ground chia seeds or maybe 1 tbsp of vegetable oil, or 1 tbsp melted coconut oil.
Hi Lucy, could you tell me what vegetable fat is? I’m in Australia and I have never heard of it. Cheers
Anne Marie
Hiya, I use Trex here in the UK, or Stock baking… they’re both pretty solid, although the Stork is more yellow in colour and the Trex is white.
Copha might be an equivalent?
My go-to recipe, requested by vegans and non-vegans alike! Love it!
Hey, I’ve made these twice now and each time have doubled the quantities (not sure if that makes any difference). Whilst both tasted amazing the second time I made them I left out the raising agents and they went a little more brownie like than brownie cake hybrid (not a criticism, just a little helpful hint!)
I want to make these today but not sure what vegetable fat is. Is it vegetable oil or more of a solid? Thank you
I used a brand called Trex, it’s solid at room temperature and probably more akin to something like blocks of unsalted butter in thickness/texture x
Do you think I’d be able to use just margarine instead of margarine and vegetable fat? or if not could I use vegetable oil instead of vegetable fat? Thank you
I think margarine instead of both would probably be okay – the texture might be a little looser perhaps, or more ‘squidgy’. I wouldn’t try just vegetable oil as a substitute – in my experience, they don’t set very well at all.
I would love to know how these turned out as want to make this recipe this week! I’m also not sure what vegetable fat is and would use something like vitalite (vegan spread) as a replacement?!
vegetable fat is something like Trex in this case 🙂