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Cookies and Cream Brownies
[Vegan]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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vegan Brownie topped with cookies and cream meringue

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Cookies and Cream Brownies [Vegan]

Dairy Free

Vegan

A rich and fudgy chocolate brownie, with a cookies and cream, cream cheese layer, topped with more cookies!

Ingredients You Need for Cookies and Cream Brownies [Vegan]

Ingredients for the brownie

1 cup of dairy-free dark chocolate
4 teaspoons of cocoa powder
3/4 cup of self-raising flour
1/2 cup of golden caster sugar
1 teaspoon of vanilla essence
4 tablespoons of light olive oil
1 cup of dairy-free milk

Ingredients for the oreo frosting

7-ounces of dairy-free cream cheese
2 1/2 cups of powdered sugar
1/2 cup crushed 'oreo' cookies
1 teaspoon of vanilla extract

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How to Prepare Cookies and Cream Brownies [Vegan]

Pre-heat your oven to 360ºF and line a square baking tin with greaseproof proof paper.
Place the chocolate into a glass bowl and place on top of a saucepan with water filled half of the way up making a banmarie.
Gently simmer until the chocolate has completely melted.
Sieve the cocoa powder and flour into a large mixing bowl & stir in the salt & sugar. Mix until fully combined.
Pour the vanilla extract, oil, dairy-free milk and melted chocolate into the dry ingredients and mix until combined.
Spoon the batter into the lined tin, making sure you get into the edges.
Place the tin into the middle of the oven and bake for 20-25 minutes. To make sure the brownies are cooked, place a sharp knife or skewer into the center until it comes out clean. If they are not fully cooked, pop them back into the oven for an extra few minutes.
Once baked, place the brownie on a wire rack and leave to cool fully.
Cream the cream cheese and vanilla extract until smooth.
Add in the powdered sugar until combined.
Fold in the crumbled cookies until combined.
Smooth the mixture ontop of the cooled brownie.
Place into the fridge for an hour to set.

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