Did you know that Oreos are actually vegan? WHAT. I know. However, being a registered dietitian, I feel it’s my duty to make the point that VEGAN doesn’t always equate to HEALTHY. Now that’s over with, let’s talk about what we really came here for.
BROWNIES. With an Oreo baked inside. Just take a moment to fully appreciate how delicious that sounds.
Last weekend I experimented with black bean brownies. Looked like brownies, smelled like brownies, tasted like failure with a slight hint of brownies. Though they were pretty okay when eaten along with my rockin’ vegan chocolate pudding. But anything is.
The point is, I wanted to figure out a really good vegan brownie recipe. Trial no. 1 was a no-go. But this time… Trial no. 2 turned out FABULOUS.
Just to clarify, NO beans are hiding in this recipe. I’ll resume that bean brownie experiment some other time.
But these brownies. They have all the chocolaty goodness you desire in a brownie, PLUS they have a hidden Oreo surprise in the center. Yum.
Only one bowl is needed for this recipe and no mixer is required. Simple and simple.
(Huge thanks to my hand model/taste tester boyfriend for assisting in some of today’s photos. He was kind enough to take a big bite out of one brownie so I could get a good inside shot. What a guy.)
- 6 Tablespoons vegan butter, such as Earth Balance
- 2 Tablespoons vegan shortening such as Earth Balance (or 2 more Tablespoons vegan butter)
- 3/4 cup granulated sugar
- 2 large flax eggs (2 Tablespoons flaxseed + 6 Tablespoons water)
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- 3/4 cup all-purpose flour
- 10 Oreos
- Preheat oven to 350°F. Coat a standard-sized muffin tin with non-stick spray.
- Prepare flax eggs in a small bowl and let rest for 5 minutes.
- Place butter and shortening in a large, microwave-safe mixing bowl and melt in the microwave. Then add in the sugar, flax eggs, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Batter will be thick.
- Using a small cookie scoop (or spoon), place one scoop (about 1 Tablespoon) of batter into 10 muffin tins. Gently push an Oreo into each. Evenly add remaining batter on top of each Oreo, filling the muffin tins about 3/4 full. Carefully smooth the tops of each brownie with your fingers.
- Bake for 22-26 minutes (mine took 23), or until the brownies barely start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will dry out.
- Remove from oven and let rest in the muffin tin for 5 minutes, and then remove to cool completely on a wire rack.
- Store brownies in an airtight container to keep fresh for a couple days.