Description
Fudgy, rich Cookies and Cream Brownies layered with crunchy Oreo-style cookies and pockets of melted vegan chocolate. This easy-to-follow recipe delivers a balanced dessert of chocolatey depth, sweet creaminess, and satisfying texture in every square.
Ingredients
1/2 cup vegan butter
1 cup vegan chocolate chips
1/2 cup unsweetened soy milk
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2–1 cup vegan white chocolate chips (or more regular chocolate chips)
24 Oreo-type cookies (used Newman’s Own, substitute halal/non-alcoholic alternatives)
Instructions
Preheat oven to 350°F (180°C)
Line a 9×13-inch baking pan with parchment paper or grease
In a microwave-safe bowl, melt vegan butter
Add cocoa powder and soy milk to the melted butter, stirring until smooth
In another bowl, mix sugar, vanilla extract, flour, baking powder, and salt
Fold the wet ingredients into the dry ingredients
Mix thoroughly until a smooth batter forms
Stir in vegan chocolate chips and crushed Oreo-type cookies
Press half the batter into the prepared pan and spread evenly
Sprinkle half the chocolate chips and cookies on top of the first layer
Sprinkle the remaining ingredients and press gently into the batter
Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean
Allow brownies to cool completely before cutting into squares
Notes
Crush cookies in a food processor for even distribution
Substitute regular chocolate chips for vegan options if non-vegan ingredients are suitable
Add chopped nuts (walnuts) for extra texture
Cool for at least 1 hour for clean slices
Store in an airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 30
- Category: dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg