Oreo Brownies are easy to mix and have Oreo cookies as the layer in the middle of the chocolate batter. Perfect vegan dessert and oreo brownie recipe for Fall, Halloween, and Thanksgiving. Switch out the oreos for other holidays too!
Autumn Oreo Brownies are giving me a firm foundation in 7th heaven.
I am really getting into chocolate with Halloween coming but I promise, I will be doing side dishes galore when we get a little closer to Thanksgiving.
When the kids start to go back to school (some of them, in just a few days) I start thinking of sweets and the holidays. That is how big of a kid I am.
I don't have to go to school anymore but running a blog keeps me needing to learn new things all the time. That is one of my mottos anyway, 'Learn something new every day'.
Maybe it should also be 'Make brownies often'.
Jump to:
So let's get making something chocolate. Chocolaty layered brownies are first up and just in time for Halloween festivities.
But, hey! You can serve these at Thanksgiving too. I mean pumpkins are orange and so are the centers of these beautiful and festive Oreo cookies.
Watch for the pretty colors as soon as they get in the stores. It won't be long.
This is giving me an idea for Christmas, St. Patrick's Day, and Valentine's Day too.
Same oreo brownie recipe, just switch out the cookie.
But to bring us all back into the fall don't forget these layers of sweetness.
This oreo brownie recipe is wonderful all on its own and all you have to do is lay cookies in between two layers of the batter.
Now you've taken your brownies to the next level.
Sprinkle coarsely chopped Oreo's over the batter and it really makes them irresistible. Easy and fun!
Another autumn treat that I have on the blog is even more narrowed down because it's actually for Halloween. Copycat Almond Joy Candy Bars are delicious and cute, to say the least.
👩🏻🍳 Color variations
Switch out the oreos for other holidays and have all year long with this recipe.
- Green centers for St. Patrick's Day
- Red for Christmas
- Pink for Valentine's day or for a girls birthday.
- There are even packages with rainbow colors which would be fun for any celebration.
🔪 Ingredients
- Egg substitute adds necessary liquid, protein, and rising power.
- Coconut oil for lightly oiling the pan and aids in baking.
- Whole wheat pastry flour adds more nutrients to the base of these oreo brownies.
- Cocoa powder turns into deep rich chocolate.
- Baking powder is a leavening agent.
- Salt - a little bit goes a long way for this seasoning.
- Creamy peanut butter adds moisture to the mix and is a wonderful nut butter flavor.
- Coconut sugar adds a different type of sweet flavor in a very understated way.
- Vanilla extract adds so much flavor to the mix.
- Oreos - in the autumn colors.
🧾 Instructions
- Mix the chia eggs and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.
- Lightly grease an 8" x 8" baking pan with coconut oil or oil of your choice.
- In a medium bowl mix the flour, cocoa powder, baking powder, and salt together.
- In a large bowl use a hand mixer and beat the oil, peanut butter, brown sugar and chia eggs mixture together.
- Add the vanilla and mix.
- Add in the flour mixture - half at a time to just combine.
- Pour half of the batter into the prepared baking pan and smooth out evenly to all edges.
- Evenly space 16 oreo cookies - 4 across and 4 down.
- Dab the rest of the batter onto each cookie. Then lightly spread out the batter evenly without disturbing the cookies.
Jump back to table of contents
- Coarsely chop about 8 Oreos (use your discretion) but leave some a little chunky. Sprinkle all over the top layer of batter. Lightly press in with the palm of your hand. Just so there is a better connection between the batter and some of the crumbled cookies.
- Bake at 350 degrees for 23 to 28 minutes.
- Cool on a wire rack.
- I cut the first slice a little from the left side so that I think I am cutting through the center of the first cookie. Do this in all directions.
- The little bit of the first and last slice can be a quick snack for you or the hubby or the kids.
- You will have 12 perfectly sliced brownies with the Oreo cookies showing at each corner and you will have those leftover edges which equal 4 brownies.
💭 Can you freeze brownies
Yes! After they have cooled you may freeze them for up to 6 months.
They defrost quickly so it really doesn't take any planning.
Just put them on a plate for an hour or two and enjoy.
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and
Find me on Pinterest for more great recipes!
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📋 Recipe
Autumn Oreo Brownies
Ingredients
- 2 egg substitutes - I use a chia seed egg = 1 egg equals 1 Tbsp. chia flour and 3 Tbsp. water so double that for 2 eggs
- 1 teaspoon coconut oil - for lightly oiling the pan
- ⅔ cup whole wheat pastry flour
- ½ cup cocoa powder - unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons coconut oil
- ¼ cup peanut butter - creamy
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- 24 oreos - in the autumn colors
Instructions
- Mix the chia eggs and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.
- Lightly oil an 8" x 8" baking pan with coconut oil.
- In a medium bowl mix the flour, cocoa powder, baking powder and salt together.
- In a large bowl use a Hand Mixer and beat the oil, peanut butter, brown sugar and chia eggs mixture together.
- Add the vanilla and mix.
- Add in the flour mixture - half at a time.
- Pour half of the batter into the prepared baking pan and smooth out evenly to all edges.
- Layout 16 oreo cookies - 4 across and 4 down.
- Dab the rest of the batter onto each cookie. Then lightly spread out the batter evenly without disturbing the cookies.
- Coarsely chop about 8 Oreos (use your discretion) but leave some a little chunky. Sprinkle all over the top layer of batter. Lightly press in with the palm of your hand. Just so there is a better connection between the batter and some of the crumbled cookies.
- Bake at 350 degrees for 23 to 28 minutes.
- Cool on a wire rack.
- I cut the first slice a little from the left side so that I think I am cutting through the center of the first cookie. Do this in all directions.
- The little bit of the first and last slice can be a quick snack for you or the hubby or the kids.
- You will have 12 perfectly sliced brownies with the Oreo cookies showing at each corner and you will have those leftover edges which equal 4 brownies.
Nutrition
Marie | Yay! For Food
What a great idea to switch out the type of Oreo so the colour matches a holiday! These brownies remind me of Halloween! They look so chocolatey and delicious!
jane @ littlesugarsnaps
So true that blogging is a real (and steep) learning curve. These brownies look just wonderful for autumn - the colours remind me of bonfires and autumn leaves. They also look incredibly chocolatey, squishy and tempting.
Bintu - Recipes From A Pantry
These look super delicious. My son loves oreo cookies so this is one recipe I will be trying