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Monday, 24 June 2019

Easy 'Cookies & Cream' brownies recipe

Vegan, quick & easy.

A rich and fudgy chocolate brownie, with a cookies and cream, cream cheese layer, topped with more cookies!
Heaven in a dessert- haha!

These brownies are quick & easy to make and are a perfect dessert for a sweet tooth!
You could fill them with roasted hazelnuts for added texture or leave them soft and gooey, perfect for decorating afterwards.

This recipe will sure have your guests craving for more cookies and cream goodness! 

Preparation- 10 minutes
Baking time- 20-25 minutes
Serves- 10-12
Level- Easy

Ingredients for the brownie
-200g of dairy-free dark chocolate 
- 4 teaspoons of cocoa powder
-170g of self-raising flour 
- 100g of golden caster sugar
- 1 teaspoon of vanilla essence
-4 tablespoons of light olive oil
-260ml of dairy-free milk 

Ingredients for the oreo buttercream
-7 ounces of dairy-free cream cheese
-450g  of powdered sugar
-70g crushed 'oreo' cookies
-1 teaspoon of vanilla extract

-Dark chocolate (for drizzling)
-Crumbled cookies

To make the brownie
Step 1- Pre-heat your oven to 180 degrees, gas mark 4 and line a square baking tin with greaseproof proof paper.

Step 2- 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.

Step 3- Sieve the cocoa powder and flour into a large mixing bowl & stir in the salt & sugar.
 Mix until fully combined.

Step 4- Pour the vanilla extract, oil, dairy-free milk and melted chocolate into the dry ingredients and mix until combined.

Step 5- Spoon the batter into the lined tin, making sure you get into the edges.

Step 6- 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.

Step 7- Once baked, place the brownie on a wire rack and leave to cool fully.

To make the buttercream
Step 1- Cream the cream cheese and vanilla extract until smooth.
I like to use my stand mixer fitted with a balloon whisk attachment.

Step 2- Add in the powdered sugar until combined.

Step 3- Fold in the crumbled cookies until combined.

Step 4- Smooth the mixture ontop of the cooled brownie.
Place into the fridge for an hour to set.

Top off with a drizzle of melted white chocolate and cookie crumbles.

Serve fresh or store in a sealed container in the fridge.
Best eaten within a few days.


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1 comment

  1. YUM! These brownies look so delicious and perfect for parties!


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