Monday, 4 May 2020

Cookies and Cream Oreo Brownies

Chocolatey brownies swirled with cream cheese and topped with delicious oreos!

Raise your hands if you love brownies, oreos and a little cheesecake? Well I've combined all three in this sumptuous brownie recipe that is vegan, dairy-free and so moist and just so chocolatey you may find it hard to pass these around. I always like the idea of stuffing my brownies with biscuits and the like, so oreos always seems like a good fit. And you can't have a cookies and cream brownie without the oreos now can you? These brownies are more cakey and soft, but you can cook longer for a crispier edge. 

Check out my other brownie recipes for more inspiration!

Chocolate Orange Brownies
Raspberry Brownies
Sweet Potato Hot Chocolate Brownies


Prep: 15 minutes
Cook: 35 minutes
Serves: 16 


250g Plain flour
70g Cocoa powder
180g Light brown sugar
200g Caster sugar
1tsp Baking powder
1tsp Instant coffee powder
240ml Soya milk + 1tbsp Apple Cider Vineagr
120g Vegan butter melted
100g Applesauce
1tsp Vanilla extract
Pinch of salt
6 oreos crushed
Creamy layer
8 oreos crushed
170g Vanilla buttercream see here
60g Vegan cream cheese
8 oreos to place on top


✿Preheat the oven to 180℃ and line a rectangle baking tin with baking paper.
✿Make the creamy layer first. Beat the cream cheese until smooth, then combine it with the buttercream until well mixed. Fold in the crushed oreos and then leave to the side.
✿In a large bowl, combine the flour, cocoa powder, baking powder, salt and instant coffee powder.
✿Using an electric mixer, beat the butter and both sugars until combined. Mix in the applesauce, vanilla, soya milk and ACV - it may curdle a bit but that's okay.
✿Gradually add in the dry flour mix to the wet mixture and keep mixing till combined and chocolatey. 
✿To the baking tin, add half of the brownie mixture and spread evenly. The top with the creamy layer covering all of the brownie. Top again with the remaining brownie mixture and then sprinkle over the crushed oreos.
✿Bake in the oven 35 minutes and then leave to cool in the tin before removing. You could bake them for a little bit longer but they may not be as moist.
✿Slice into squares and serve or keep in an airtight container. Enjoy! 



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