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Vegan cookies & cream brownies

Bake indulgent vegan brownies with a crumbled cookie topping. They're easy to make and don't need expensive swaps, just simple storecupboard ingredients

  • Prep: 15 mins
    Cook: 30 mins
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 327
  • Carbohydrates 45
  • Saturated Fat 4
  • Sugar 24
  • Protein 4
  • Fat 14
  • Fibre 2
  • Salt 0.6

Nutrition per serving

  • Calories 327
  • Carbohydrates 45
  • Saturated Fat 4
  • Sugar 24
  • Protein 4
  • Fat 14
  • Fibre 2
  • Salt 0.6

Ingredients

  • 265g self-raising flour
  • 245g soft brown sugar
  • 50g cocoa powder
  • 1 tsp vanilla extract
  • 110ml vegetable oil
  • 1 ½ tbsp white wine vinegar
  • 85g dairy-free coconut yogurt
  • 150g vegan cookiesof your choice (we used Oreos), broken into chunks

Tip

Oreo biscuits
Oreos do not contain any animal products in their ingredients list, however they aren’t made in isolation so there is a possibility they could contain trace amounts of milk from contact with other products.

Method

  1. Heat oven to 170C/150C fan/gas 3 and line a 18 x 30cm brownie tin with baking parchment. In a bowl mix together the flour, sugar, cocoa and ½ tsp salt. In a jug mix together 125ml water with the vanilla, oil, vinegar and yogurt. Pour the wet ingredients into the dry and mix until smooth and combined.

  2. Pour the mix into the tin and smooth the top. Push the chunks of vegan biscuits into the batter, leaving some poking out of the top. (We used Oreos, which are made with dairy-free ingredients, although be aware that allergy information indicates that these may contain traces of milk.) Bake for 30-35 mins, until set but still squidgy in the middle. Leave to cool in the tin, then cut into squares.

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