Oreo Brownies
If you’re looking for a decadent dessert that satisfies your chocolate cravings and happens to be 100% plant-based, you’ve just found it. These vegan Oreo brownies are rich, fudgy, and bursting with chunks of everyone’s favorite cookie. Whether you’re a long-time vegan or just looking for an easy dairy-free brownie recipe, this treat checks every box: minimal ingredients, easy steps, and maximum indulgence.
Why You'll Love These Vegan Oreo Brownies
These brownies are a dream come true for dessert lovers. Not only are they completely egg-free and dairy-free, but they also deliver that dense, gooey texture you expect from a classic brownie—no compromises here. The addition of Oreos brings a sweet crunch and nostalgic flavor that pairs perfectly with the deep chocolate base. They’re ideal for potlucks, parties, or just a cozy night in with a glass of almond milk.
Ingredients for the Perfect Dairy-Free Brownie
To make these easy vegan Oreo brownies, you don’t need any fancy ingredients or hard-to-find substitutes. Here’s what goes into the magic:
All-purpose flour
Unsweetened cocoa powder
Organic cane sugar or coconut sugar
Baking powder & salt
Flaxseed meal for a natural egg replacement
Neutral oil (like canola, sunflower, or melted coconut oil)
Plant-based milk (oat, almond, soy—all work well)
Apple cider vinegar (for lift and tenderness)
Vanilla extract
Vegan chocolate chips (optional but highly recommended)
Vegan-friendly Oreo cookies (yes, the classic ones are usually vegan!)
This recipe keeps things simple and accessible, perfect for new bakers or anyone trying to whip up vegan chocolate desserts without spending hours in the kitchen.
Tips for the Best Vegan Brownies with Oreos
Use high-quality cocoa powder for a richer chocolate flavor. Dutch-processed cocoa adds extra depth.
Don’t overmix the batter, which can lead to a tougher texture.
Want a gluten-free option? Substitute with a 1:1 gluten-free flour blend.
For added indulgence, drizzle melted vegan chocolate or a scoop of dairy-free ice cream on top.
A Must-Try Vegan Dessert
These vegan Oreo brownies are everything you want in a chocolate treat: gooey, sweet, and studded with cookies. They're proof that plant-based baking doesn’t mean sacrificing flavor or texture. Whether you follow a vegan lifestyle or simply want to try a more ethical or allergy-friendly dessert, this recipe will not disappoint.
If you’re searching for a show-stopping vegan dessert, this Oreo brownie recipe is the answer. It’s an easy, indulgent way to enjoy a vegan chocolate treat that even non-vegans will love. Plus, with simple ingredients and just one bowl, it’s a no-fuss option for weeknight baking or special occasions.
Ingredients & Substitutions
Here’s what you’ll need to make these vegan brownies, along with simple substitutions and allergy-friendly alternatives for each ingredient:
Flour: All-purpose flour works best, but you can substitute a 1:1 gluten-free baking blend if you need a gluten-free version. Avoid nut flours like almond flour as they change the texture too much.
Sugar: Use organic cane sugar or coconut sugar. You can also substitute with maple sugar, brown sugar, or a granulated monk fruit blend. For a lower glycemic option, try half coconut sugar and half maple syrup, but reduce the plant milk slightly to balance the moisture.
Cocoa Powder: Unsweetened cocoa powder is standard, but Dutch-processed cocoa gives a deeper, richer flavor. Cacao powder is also a great alternative for a more nutrient-dense option.
Baking Powder: No need to substitute unless you don’t have any—then use a tiny pinch of baking soda combined with lemon juice or vinegar to mimic its leavening effect.
Salt: Regular sea salt or pink Himalayan salt works great. You can skip it if your Oreos or chocolate chips are already salty.
Flax Egg: Combine 1 tablespoon ground flaxseed with 2.5 tablespoons of water. You can replace this with a chia egg (same ratio), ¼ cup unsweetened applesauce, or a store-bought vegan egg replacer like Bob’s Red Mill.
Oil: Use a neutral oil like canola, sunflower, or melted refined coconut oil. Vegan butter works too. If you want an oil-free version, sub with applesauce or mashed banana (just reduce the sugar a bit if using banana).
Plant Milk: Any unsweetened plant-based milk works—almond, oat, soy, cashew, or rice. Use canned coconut milk if you want a richer texture.
Apple Cider Vinegar: This reacts with the baking powder for lift and fluffiness. You can use white vinegar or lemon juice instead.
Vanilla Extract: Optional, but adds depth. You can substitute with vanilla bean paste or even almond extract (use less as it’s stronger).
Oreo Cookies: Use classic Oreos or any vegan-friendly chocolate sandwich cookie. There are gluten-free versions available if needed. You can use fewer cookies if you want a slightly less sweet brownie.
Chocolate Chips (Optional): Vegan chocolate chips, chopped dark chocolate, or chocolate chunks all work beautifully. For a twist, use vegan white chocolate chips or peanut butter chips.
Ingredients:
All-purpose flour
Sugar
Cocoa powder
Baking powder
Salt
Oil
Nondairy milk
Vanilla extract
Ground flaxseed meal
Apple cider vinegar
Oreos
Chocolate chips
Recipe:
3/4 cup all-purpose flour
1 cup coconut sugar (or white sugar)
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup oil (neutral oil such as olive, canola, vegetable)
1/2 cup nondairy milk
1 teaspoon vanilla extract
1 tablespoon ground flaxseed + 2.5 tablespoons water (for flax egg or normal egg)
1/2 teaspoon apple cider vinegar
10-14 Oreos
1/2 cup chocolate chips
Directions:
Preheat oven to 350°F (175°C). Lightly grease or line an 8x8-inch (20x20 cm) baking pan with parchment paper.
Make the flax egg by mixing ground flaxseed and water in a small bowl. Let it sit for 5–10 minutes to thicken.
Whisk dry ingredients (flour, sugar, cocoa powder, baking powder, salt) in a large bowl until well combined.
In another bowl, mix together the oil, plant milk, vanilla, flax egg, and apple cider vinegar.
Combine wet and dry ingredients. Stir until just incorporated—don’t overmix. If adding chocolate chips, fold them in now.
Break Oreos into large chunks and gently fold about ⅔ of them into the batter.
Pour batter into the prepared pan and smooth the top. Press the remaining Oreo pieces on top.
Bake for 28–32 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs (not wet batter).
Cool completely in the pan before slicing. They’ll firm up as they cool.
