Calling all dessert lovers! These vegan slutty brownies are three layers of perfection: chocolate chip cookies topped with Oreos and finished with a fudgy brownie layer. Not your average brownie.
This post is sponsored in partnership with Saco Pantry and as always all opinions expressed are my own. Thank you for continuing to support the brands that make Peanut Butter Plus Chocolate possible.
Let’s talk layers of vegan slutty brownies
There are a few things I truly love in this world and three of them just happen to be layers of this dessert: chocolate chip cookies (basically cookie dough), Oreos and extra fudgy brownies!
Some brilliant human being decided to put all three of these desserts together to make the ultimate and most over the top brownie.
And I’m here for all of it!
Saco Pantry Organic Cocoa is a new favorite in my kitchen and the dutch processed cocoa really brought the brownie layer of these bars to a new level of decadent.
Made from the finest fair trade natural cocoa, our Organic Cocoa provides the ultimate rich chocolate flavor and color for all baking needs and it’s 100% organic cocoa for superior taste.
*WARNING* These brownies are sweet AF and if you have never had a cavity, well you will now.
If you are making these brownies for yourself, you can easily freeze them and just pull one out of the freezer every time you get a craving.
Easily make this a gluten free dessert
I try to eat gluten free and vegan as often as possible because it’s easier for my body to digest. I did make these brownies with the intention of them being totally gluten free but the gluten free brand of Oreo cookies just aren’t the same to me so I used the real ones in this recipe and made the rest of the ingredients gluten free.
If you are entirely gluten free, just simply substitute your favorite brand of gluten free chocolate sandwich cookies to use in this recipe.
On the same note, if you are not gluten free, you can use all purpose flour instead of gluten free flour. Yay, so everyone is happy, right?
If you love this recipe, you are going to love these cookie recipes:
Gluten Free Vegan Chocolate Brownie Cookies
Giant Vegan Birthday Cake Cookies
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If you are still reading this far, you definitely deserve a vegan slutty brownie and if you make this recipe or any other recipe on the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you may have.
Happy Baking!
Vegan Slutty Brownies
Equipment
- handheld mixer
Ingredients
Cookie Layer
- 1 tbsp ground flax meal
- 3 tbsp water
- 1/2 cup vegan butter soft
- 1/2 cup brown sugar packed
- 5 tbsp cane sugar organic
- 1 tsp vanilla extract
- 1 1/2 cups gluten free all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup vegan mini chocolate chips
Oreo Layer
- 8 Oreos use gluten free chocolate sandwich cookies for entirely gluten free recipe
Fudgy Brownie Layer
- 3/4 cup gluten free all purpose flour
- 1/4 cup Organic Cocoa Powder Saco Pantry
- 1/2 tsp baking soda
- 1/2 tsp instant espresso optional
- 1/8 tsp salt
- 1/3 cup vegan chocolate chips
- 1/2 cup full fat coconut milk from the can
- 1/4 cup vegan butter melted
- 1 tsp vanilla extract
- 1/2 cup brown sugar packed
Instructions
- Preheat the oven to 350 F and prepare an 8×8 inch pan with parchment paper. Start by making the cookie dough layer and placing the ground flax and water into a bowl, stir and set aside to gel.
- In mixing bowl, use a handheld mixer to beat the butter, brown sugar and cane sugar until light and fluffy, about 1-2 minutes. Add in the vanilla extract and flax mixture and continue to mix until well blended, about 30 seconds. Add in the gluten free baking flour, baking powder baking soda and salt and mix until the dough comes together. Fold in the chocolate chips and press the dough evenly into the bottom of the pan. Bake for 5 minutes and then remove from the oven.
- Separate the sandwich cookies so you have 16 cookie halves. Top the cookie dough layer with the Oreo halves and set aside.
- In a bowl, stir together the gluten free baking flour, cocoa powder, espresso powder, baking soda and salt and then set it aside. Warm the coconut milk in a heat proof bowl in the microwave until scalding. Add in the chocolate chips and let them sit for 5 minutes before stirring smooth. Add in the butter, vanilla and brown sugar and mix until well combined. Finally stir in the dry ingredients until a batter forms. Spread the brownie batter evenly over the Oreo layer and bake the brownies for 17-20 minutes. Don't over bake or you will lose the "fudgy" factor of these brownies.
- Let the brownies cool at room temperature for 30 minutes before refrigerating for 2 hours. Serve after refrigeration.
Notes
I absolutely love this recipe! They turned out to be oh so delightful. I’ve made them a few times since discovering this recipe.
YAY!!! I’m so happy! Thanks for sharing<3
Can I use regular all purpose flour?
I think that would work but I haven’t tried it myself.
Can you suggest or recommend the gluten free flour that may work best here? They all really do work differently and I am curious if you have a favorite of the shelf brand or make your own? Any help would be much appreciated.
Hi, I usually use Bob’s Red Mill 1:1 or King Arthur Measure for Measure!