Easy brownie recipe for 4 - 8 people, takes only 30 mins; recipe has self-raising flour, soft brown sugar, cocoa powder, vanilla extract, vegetable oil, white wine vinegar, coconut yogurt and cookie.
Vegan cookies & cream brownies
Course: Easy brownie
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Vegetable Oil: 110ml vegetable oil
- White Wine Vinegar: 1 1/2 tbsp white wine vinegar
- Self Raising Flour: 265g self-raising flour
- Vanilla Extract: 1 tsp vanilla extract
- Cocoa Powder: 50g cocoa powder
- Coconut Yogurt: 85g dairy-free coconut yogurt
- Cookie: 150g vegan cookies of your choice (we used Oreos), broken into chunks
- Soft Brown Sugar: 245g soft brown sugar
Directions
- 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 1/2 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.
- 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 thesemay 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.
