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Vegan cookies & cream brownies

Vegan chocolate brownies with a crushed cookie topping on a serving tray

Vegan cookies & cream brownies

Name: Vegan cookies & cream brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 12
Ingredients: 265g self-raising flour; 245g soft brown sugar; 50g cocoa powder; 1 tsp vanilla extract; 110ml vegetable oil; 1½ tbsp white wine vinegar; 85g dairy-free coconut yogurt; 150g vegan cookies of your choice, broken into chunks

Juliet Sear

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Makes 12

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4 out of 5.19 ratingsRate

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Bake these indulgent vegan brownies with a cookie topping. They're easy to make and don't need expensive ingredients – just simple items from your storecupboard

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

265g self-raising flour
245g soft brown sugar
50g cocoa powder
1 tsp vanilla extract
110ml vegetable oil
1½ tbsp white wine vinegar
85g dairy-free coconut yogurt
150g vegan cookies

of your choice, broken into chunks

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Nutrition: per serving

kcal327
fat14g
saturates4g
carbs45g
sugars24g
fibre2g
protein4g
salt0.6g

Method

step 1

Heat the oven to 170C/150C fan/gas 3 and line a 18cm x 30cm brownie tin with baking parchment. In a bowl mix together the flour, sugar, cocoa and ½ 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.
step 2

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. Bake for 30-35 mins until set but still squidgy in the middle. Leave to cool in the tin, then cut into squares.

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A star rating of 4 out of 5.19 ratings

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