Vegan Oreo BrowniesHello friends! Yes, it’s been a while between posts. That’s life, I guess, but it’s definitely life when every spare moment is spent preparing to launch a new business – brainstorming a name, starting up a new Facebook page, setting up a shop on the newly named Sweet Tucker blog, etc. a new business required finding insurance, and making sure I had decent photos of everything I wanted to sell. Thanks to some expert advice from Amy (the dynamo behind Bella in Bloom), there’s now a ‘Brownies to Go’ tab on the menu bar, go check it out!

Vegan Oreo BrowniesVegan Oreo Brownies

So, what’s it all about? I hear you ask. Brownies. Vegan. Raw AND baked. The idea is that I make vegan home-baked goodies in my kitchen, and then deliver them straight to your door. This will be a locally based business, for obvious reasons! Why brownies? Because everyone loves them and they’re quick and easy to make. Plus, you can change up the flavours simply by adding new and tasty ingredients as toppings – flavours such as salted caramel, Matcha glaze, peanut butter choc chip cookie dough, Oreos, and more!

Vegan Oreo BrowniesVegan Oreo Brownies

I couldn’t wait to test a whole lot of those toppings and first up was Oreos. I’d never really been into the famous black and white cookies, though I was pleasantly surprised when we added them to my son’s ice cream cake last March. They are really good frozen. Let’s face it, they’re really good at any temperature! Oh, and they’re made without milk or eggs! Bonus. I’ve been tweaking my brownie recipe and I still can’t decide whether these brownies are chewy or fudgy… but who cares when they’re covered in Oreos, am I right?

Vegan Oreo BrowniesVegan Oreo Brownies

Oreo Smash Brownies {vegan}
Chewy, fudgy vegan brownies with smashed Oreos on top!

Makes 9 large or 16 small

6 tablespoons aquafaba (120 ml/ 3 fl oz)
1 teaspoon pure vanilla extract
¼ teaspoon cream of tartar
½ cup caster (super-fine) sugar
½ cup brown sugar, firmly packed
¾ cup plain (all-purpose) flour*
½ cup cocoa powder (I used Dutch processed)
¼ teaspoon baking powder
Pinch salt
55 g (2 oz) dairy-free chocolate, melted
2 tablespoons sunflower or other vegetable oil

7 to 10 original Oreo cookies, each cut into quarters

Preheat oven to 180 degrees Celsius (350 F). Grease and line a 20 cm (8-inch) square baking tin with baking paper, allowing excess paper to hang over two long sides of the pan.

Sift flour, cocoa, baking powder and salt together into a large bowl. Melt chocolate and oil together in a double boiler or in the microwave on HIGH for 1 minute. Set aside to cool slightly.

Place aquafaba, vanilla extract and cream of tartar into the bowl of an electric mixer and beat with whisk attachment on high speed for about 3 to 5 minutes or until thick and frothy. Gradually add caster sugar, one tablespoon at a time, beating constantly for about 5 minutes or until sugar has dissolved and a thick and glossy mixture forms. Do the same with the brown sugar. When you remove the beaters, the meringue should make stiff peaks.

Add flour mixture to whipped aquafaba and fold gently until partially combined. Add in melted chocolate mixture and continue folding until there are no streaks or bubbles left.

Scrape into prepared tin, sprinkle with chopped Oreos and bake for 20 to 25 minutes or until a crust forms on top, but the centre is still moist. Once they are cool to touch, place in fridge or freezer to set before removing from tin.

Cut into squares with a sharp knife. Enjoy!

Adapted from my Vegan Aquafaba Brownies and Zsu Dever’s Chewy Fudge Brownies

*If using gluten-free flour, increase to 1 cup.

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