Vegan Oreo Brownies
Gooey, fudgy, dairy-free brownies with Oreo pieces.
Ingredients
- 160 g Plain flour (1 cup+2 tablespoons)
- 1 Teaspoon Baking powder
- 80 g Cocoa powder (⅔ cup)
- 250 g Caster sugar (1+¼ cups)
- 120 g Vegan margarine, melted (½ cup)
- 160 ml Unsweetened soy milk (⅔ cup)
- 1 Teaspoon Vanilla extract
- 100 g Dairy-free chocolate chips (around ⅔ cup)
- 14 Oreos, roughly crushed (One 154g/5.4oz pack)
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens). Line an 8x10-inch tin with baking paper.
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Mix the flour, baking powder, cocoa powder and sugar together in a large bowl.
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Add the melted margarine, soy milk and vanilla extract. Mix well until you have a smooth, thick brownie batter.
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Stir in the chocolate chips, then stir in the Oreo pieces, saving a few for the top.
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Spoon the thick batter into your tin and spread it out as evenly as you can. Top with the remaining Oreo pieces and extra chocolate chips if desired.
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Bake for 22 minutes. Let them cool in the tin for 30 minutes at room temperature then transfer them to the fridge for 2 hours to set.
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After the 2 hours are up, remove the brownies from the tin and cut into 12 square slices.
Recipe Notes
- Store in an airtight container in the fridge for up to 1 week.