These Vegan ‘Layered Oreo Brownies’ are a healthy fudgey brownie batter mix with a layer of Brownie Oreo’s, more healthy fudgey brownie batter and another layer of crushed Brownie Oreos. This is a healthier, refined sugar-free but still deliciously decadent dessert recipe perfect for sharing.
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Oreo AND Brownies!
If you’re not interested already then this probably isn’t the recipe for you…Sorry! (Not Sorry)
I’m still quite new to this Vegan thing but I am loving all the learning and re-creations that I’ve been making and sharing.
I think any Vegan and even non-Vegans will know that Oreo Cookies are actually accidentally Vegan and therefore loved by many because they are one of the fewer commercialised treats that we can enjoy, guilt-free(?!) and they can be very inexpensive compared to many other Vegan treats.
This recipe is heaven for Chocolate lovers (like me!) and I’m not going to claim this is the healthiest Brownie you will ever eat, because it is not, this is one of my more indulgent recipes, as I was looking to create a recipe that I could enjoy as a decadent treat and that my OH would also enjoy with me…Oreo’s and Brownies fit that bill nicely! Because, who doesn’t love a Brownie recipe?
I tried to make these Layered Oreo Brownies as healthy but decadent as I possibly could and the best way I knew how. When I say healthy, I’m not suggesting that you should eat 5 of these in one go, but I am suggesting that they are healthier than many recipes out there and they will certainly be healthier than any store-bought versions. This Oreo Brownie recipe is half my OH and half me.
My half is the Brownie which is the healthier and more nutritious part of this recipe which contains no refined sugar, no saturated fats, no refined flour and no dairy or eggs. My OH’s part of this Oreo Layered Brownie is the Oreo’s because he loves Oreo’s. Actually, he loves any store-bought biscuit, but would never turn down an Oreo.
I have used Oreo’s moderately for my recipe because Oreo’s contain Vegetable Palm Oil, Glucose-Fructose Syrup, Emulsifiers, Flavourings and Raising Agents to name a few, and none of these ingredients scream healthy and nutritious to me, but they do scream naughty packaged biscuit to be consumed moderately, but feel free to up the addition of Oreo’s if you wish.
To keep my Brownies healthier but to not compromise on taste, texture and decadence; I have used one of my favourite fudgey Brownie go-to’s, which is the secret ingredient…Avocado.
Avocado is perfect in Brownies because it is creamy, naturally a healthy fat, pairs perfectly with Chocolate and creates a gooey fudgey Brownie which I love. I have paired my Avocado with Banana but I’m sure you could use extra Avocado if you didn’t have Banana but at the time I had browning Bananas which are perfect for adding to the wet ingredients and adding sweetness.
These Layered Oreo Brownies are dairy-free using non-dairy milk (I tend to use unsweetened almond or soya milk for most of my baking) and they are egg-free using egg-replacers which is actually the first time I have used egg-replacers in any of my baking but I think they work fine. I have always used flax-egg or chia egg which I have always been happy with but recently I was at the VegFest and a container of egg-replacer was £2(!) and this gives you 22 eggs so I thought I would give it a try, but otherwise I’m confident you would use flax-egg here.
The dry ingredients for these Layered Oreo Brownies comes from the cacoa powder which is of-course a very important ingredient in Brownies and I always use a high-quality Organic Cacoa powder (not a drinking cocoa), a little bit of cinnamon and wholemeal flour as I never use refined flours and generally find success with wholemeal flours.
Once you have the Brownie Batter combined, place half the mixture in the bottom of a deeper dish (I used a small-ish dish and made 6 Brownies, but you could double this recipe if you like), and then get your Oreo’s together (I used 6 but feel free to use more if you can fit them in!). I halved 3 Oreo’s for the middle layer, topped with the remaining Brownie Batter and crushed my remaining Oreo’s atop. I like to have my Oreos a little chunkier in places so you can actually see the Oreo pieces through the Oreo crumbs.
Enjoy these decadent gooey ‘Layered Oreo Brownies’ as an afternoon/dessert treat and feel better knowing they are healthier than your typical sugar and butter laden Brownies. This recipe makes quite a small amount of Brownie (6 portion-controlled slices) so if you’re looking to share these with a group of people then try doubling the recipe. These Layered Oreo Brownies contain no nasty ingredients and they are dairy-free, refined sugar-free, egg-free and wholegrain, therefore making them suitable for a number of diets and lifestyles.
If you love Brownie, then check out some of my other recipes:
I hope you all enjoy my blog and I would love it so much if you try any of my recipes, please let me know by leaving your comments, sharing your pictures and like me on Instagram, Facebook, Twitter and Pinterest 🙂 xo
- 1 ripe avocado
- 1/2 ripe banana
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp non-dairy milk
- 2 egg replacers or 2 flaxeggs
- 3/4 cup wholemeal flour
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup cacoa powder
- 1/2 tsp ground cinnamon
- 6 brownie oreos, divided
- Pre-heat the oven to 350F/180C/Gas Mark 4. Line a deep baking dish with greased parchment paper.
- In a food processor add the avocado flesh, banana, maple syrup, vanilla, milk and egg replacer,
- blend until smooth and combined.
- Next add the flour, baking powder, salt, cacoa powder and ground cinnamon to the processor
- and blend until combined and smooth with no lumps (try to not over-blend).
- Place half the mixture in the dish and smooth out with a spatula.
- Take 3 brownies and cut them in half so you have 6 thinner circular oreos, place these over
- the brownie mixture in a single layer.
- Then place the remaining brownie batter in the dish atop and spread again with a spatula until
- Take the remaining brownies and crush them into smaller pieces (I pulsed in my food processor).
- Sprinkle them evenly over the brownie and place in the oven for approximately 20 minutes, or until
- firm to touch. Leave in the oven to cool for 10-15 minutes before removing from the oven
- and placing on a cooling rack until completely cool.
- Once cooled, remove and slice into 6 brownies.