Vegan Oreo Brownies

This Vegan Oreo Brownies recipe, otherwise known as better than crack brownies, is one of the most indulgent and delicious recipes! Imagine a brownie base topped with peanut butter swirls, Oreos, and chocolate rice crispy treats. It’s definitely a show stopper.

I’m about to share with you the world’s best vegan oreo brownies, vegan or not. If you have any doubts about it, ask my friend Bob, because that’s what he said,

“These are the best brownies in the world.” And he’s not a vegan so that’s why I threw in the “vegan or not” part. Best. Brownies. Ever!

Don’t you love it when people eat your food and they say things like that? Makes me want to jump in the air and click my heels together in happiness. But, then again, maybe I’ll just have another brownie instead. So, without further ado, may I present to you Better Than Crack Vegan Oreo Brownies!

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

• Lemon — We’ll use both the zest and the juice of the lemon.
• Oats — I used rolled oats for this recipe, but you can substitute instant oats.
• Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
• Syrup — I used maple syrup, but you can substitute agave nectar.
• Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
• Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
• Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
• Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
• Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.

• Vegan butter — You can use Earth Balance buttery sticks, Miyoko’s, or homemade vegan butter. You can also substitute refined or unrefined coconut oil.
• Peanut butter — I recommend using creamy peanut butter, not the natural kind that has to be stirred.
• Chocolate chips — Use my guide to find the best vegan chocolate chips.
• Sugar
• Vanilla
• Plant-based milk
• Vinegar — I used apple cider vinegar, but you can substitute white vinegar or lemon juice.
• Ground flax seeds
• Cornstarch
• Flour — I used all-purpose flour or you can substitute whole wheat pastry flour or even gluten-free flour.
• Cocoa — You’ll need some unsweetened natural cocoa powder.
• Coconut oil — Use refined coconut oil for a more neutral flavor or unrefined for more coconut flavor.
• Powdered sugar
• Rice crispies cereal — You can use the big brand or buy the store brand version of this cereal.
• Salted peanuts — This is optional, but adds a great crunchy touch.
• Oreos — You’ll need 20 Oreo cookies or chocolate sandwich cookies. You can even use Homemade Oreo Cookies.

How to Make Oreo Brownies

It’s easy to make Oreo Brownies! It involves a couple of instructions but, believe me, it’s going to be worth it!

1. Heat the butter, peanut butter, and chocolate chips until melted.
2. Stir in the sugar, vanilla, soy milk, apple cider vinegar, flax meal, and cornstarch.
3. Mix the flour and the cocoa together and stir it into the chocolate mixture.
4. Pour the brownie batter into a prepared baking pan and bake
5. Heat chocolate chips and coconut oil together until melted.
6. Stir together the peanut butter and powdered sugar.
7. Add milk one tablespoon at a time and stir until well combined.
8. Make chocolate rice crispies by melting chocolate chips, peanut butter, and coconut oil together.
9. Add the rice crispy cereal and stir gently until all the cereal is coated.
10. Pour the silky dark chocolate mixture over slightly cooled brownies.
11. Spread the Peanut Butter Swirl over the chocolate layer and top with salted peanuts.
12. Add a layer of the chopped Oreos.
13. Gently spread and press the chocolate rice crispy mixture across the brownies as the final layer.
14. Allow the brownies to set before slicing and serving.

You can see there are a few steps involved. Here are more detailed step-by-step instructions, including photos.

Step One: Make the Brownie Base

So we start with the brownie base.

1. First, heat your oven to 350°F. Spray a 9×13 cake pan with a light coating of vegetable spray.
2. Heat the vegan butter, peanut butter, and chocolate chips in a large, microwave-safe bowl. Microwave in one-minute increments, stirring in between, until melted.
3. Add the sugar, vanilla, soy milk, apple cider vinegar, flax meal, and cornstarch. Stir to combine and set aside.
4. In a separate bowl stir together the flour and cocoa powder. Pour this flour mixture into the chocolate mixture and stir to combine.
5. Pour the brownie batter into a prepared baking pan and bake for 30 minutes.

Step Two: Dark Chocolate Coconut Silk

For the Dark Chocolate Coconut Silk layer, combine chocolate chips and coconut oil in a microwave-safe dish. Microwave for 30 seconds. Remove and stir. Repeat in 11-second increments until the chocolate is melted. Set this aside.

Step Three: Peanut Butter Swirl

Combine the peanut butter and powdered sugar in a medium-sized bowl. Stir to combine. Add milk one tablespoon at a time and stir until well combined. Set aside.

Step Four: Crispy Chocolate Rice Crispy Topping

For the Crispy Chocolate Peanut Butter Topping, combine the chocolate chips, peanut butter, and coconut oil in a large microwave-safe bowl. Stir to combine and then place in the microwave and cook for 1 minute. Remove and stir. Repeat until the chocolate is melted. Add the rice crispy cereal and stir gently until all the cereal is coated. Set aside.

Step Five: Assembling the Brownies

1. Remove the brownies from the oven and set them aside to cool slightly before proceeding.
2. Pour the Dark Chocolate Silk over the slightly cooled brownies.
   
3. Use a spatula to spread the chocolate evenly across the brownies.
   
4. Place dollops of the Peanut Butter Swirl over the chocolate layer.
   
5. Use a spatula to spread it evenly across the brownies.
   
6. Sprinkle salted peanuts over the top.
   
7. Sprinkle the roughly chopped Oreo cookies on top.
   
8. Gently spread the crispy chocolate mixture across the brownies as the final layer.
   
9. Allow the brownies to set before slicing and serving.

Holy Cow! No wonder these brownies are so good. Anything that involves peanut butter and Oreos is right up my alley.

If you love Rice Krispie recipes, be sure to try these chocolate peanut butter rice Krispie treats or these more traditional vegan rice Krispie treats.

More Oreo Recipes

If you love these vegan Oreo brownies, you’ll want to try these vegan pumpkin brownies. And here are more oreo-inspired desserts to try:

Vegan Peanut Butter Pie

75 mins total

Homemade Oreo Cookies

25 mins total

Oreo Frosting

10 mins total

Vegan Oreo Cake

50 mins total

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Vegan Oreo Brownies

These vegan Oreo brownies feature layers of vegan brownies topped with crushed Oreos, peanut butter, and chocolate rice crispies.

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 20

Calories: 547kcal

Author: Marly McMillen

Ingredients

Brownie Base

• ▢ ½ cup vegan butter
• ▢ ½ cup peanut butter
• ▢ ½ cup dairy-free chocolate chips
• ▢ 2 cups sugar
• ▢ 1 teaspoon vanilla
• ▢ 1 cup soy milk or other dairy free
• ▢ 1 teaspoon apple cider vinegar
• ▢ 2 tablespoons ground flax seeds
• ▢ 2 tablespoons corn starch
• ▢ 1½ cups all-purpose flour
• ▢ ½ cup cocoa

Dark Chocolate Coconut Silk

• ▢ ¾ cup dairy-free chocolate chips
• ▢ 2 tablespoons coconut oil

Peanut Butter Swirl

• ▢ ½ cup peanut butter
• ▢ ½ cup powdered sugar
• ▢ 3 tablespoons dairy-free milk soy, almond or your favorite

Crispy Chocolate Peanut Butter Topping

• ▢ 1½ cups dairy-free chocolate chips
• ▢ ¾ cup peanut butter
• ▢ 1 tablespoon coconut oil
• ▢ 3 cups rice crispies cereal

Additional Layers:

• ▢ 1/2 cup salted peanuts
• ▢ 20 Oreos or smashed between your fingers!, roughly chopped

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Instructions

For the Brownie Base:

• Heat your oven to 350°F. Spray a 9×13 cake pan with a light coating of vegetable spray.
• Place the vegan butter, peanut butter, and chocolate chips in a large, microwave-safe bowl and microwave for one minute. Remove and stir. Repeat in 30-second increments until the chocolate is melted.
• Add the sugar, vanilla, soy milk, apple cider vinegar, flax meal, and corn starch. Stir to combine and set aside.
• In a separate bowl, combine the flour and cocoa. Stir to combine. Pour the dry ingredients into the chocolate mixture. Stir to combine.
• Pour the brownie batter into your prepared baking pan and bake for 30 minutes.

For the Dark Chocolate Coconut Silk:

• Combine the chocolate chips and coconut oil in a microwave-safe dish. Microwave for 30 seconds. Remove and stir. Repeat in 11-second increments until the chocolate is melted.

For the Peanut Butter Swirl:

• Combine the peanut butter and powdered sugar in a medium-sized bowl. Stir to combine.
• Add the soy milk one tablespoon at a time and stir until well combined.

For the Crispy Chocolate Peanut Butter Topping

• Combine the chocolate chips, peanut butter, and coconut oil in a large microwave-safe bowl. Stir to combine and then place in the microwave and cook for 1 minute. Remove and stir. Repeat in 11-second increments until the chocolate is melted.
• Add the rice crispy cereal and stir gently until all the cereal is coated.

To Assemble Your Better Than Crack Vegan Brownies:

• Make the brownies as directed above.
• Once the brownies are done, remove them from the oven and set them aside to cool slightly before proceeding.
• Pour the Dark Chocolate Silk over the slightly cooled brownies, distributing evenly. You may need a spatula to help you spread this evenly across the brownies.
• Next place dollops of the Peanut Butter Swirl over the Chocolate Silk. Use your spatula to spread this as much as possible evenly across the brownies. My goal is to make sure each bite gets some peanut butter goodness in it.
• Cover the Peanut Butter swirl with the ½ cup of salted peanuts.
• Next, add a layer of the roughly chopped Oreo cookies.
• Gently spread the Crisp Chocolate Peanut Butter Topping across the brownies as the final layer. Allow the brownies to set before serving.

Recommended Equipment

9×13 Casserole Dish

(The products above contain sponsored links to products we use and recommend)

Calories: 547kcal | Carbohydrates: 63g | Protein: 11g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 1mg | Sodium: 264mg | Potassium: 411mg | Fiber: 4g | Sugar: 39g | Vitamin A: 495IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 4mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!