Fudgy and decadent Oreo brownies are THE brownies to make! Packed with rich chocolate and loads of Oreo cookies, these easy brownies are naturally eggless, dairy free, and easily gluten free, yet you’d never know!

stack of vegan Oreo brownies on parchment paper

Why you need to try these Oreo brownies:

Oreos are just an overall loved flavor when it comes to desserts. From Oreo cake, to cookies n’ cream cookies, and even homemade Oreo cookies, whenever I make an Oreo vegan dessert, it’s an absolute smash.

So naturally, I had to combine two of my favorite loves: Oreo cookies and homemade brownies (because let’s be real, homemade brownies are better than boxed mix!). You’re just going to love these brownies.

These Oreo brownies are just so incredibly easy. Not only do you not need any eggs, but you also don’t need any oil or butter. These fudgy Oreo brownies are perfect decadent, rich, and chocolatey, yet undetectably dairy free and egg free (but don’t worry- absolutely no one will know that these are vegan brownies!).

Oreo brownies on parchment paper

You’ll also love how easy and quick it is to make these brownies. Just as easy as box brownie mix, yet the results are even better. 

Serve with a big scoop of your favorite dairy free ice cream or a glob of peanut butter (parent trap style!). 

Ingredients needed for these brownies:

  • Flour: You can use all purpose flour or gluten free 1:1 baking flour.
  • Cocoa powder: I used unsweetened cocoa powder; however you can use cacao powder, or Dutch-process cocoa powder instead.
  • Baking powder: To help the brownies rise.
  • Unsalted vegan butter: If you are not dairy free, you can use regular unsalted butter here; however, I have not personally tried this.
  • Salt: Just a little to balance the sweet.
  • Vegan chocolate chips: I recommend using Enjoy life or Pascha Chocolate! You could also stir in some vegan white chocolate chips too if you’d like!
  • Flaxseed: Using ground flaxseed with water creates a flax “egg” which in turn replaces our need for eggs!
  • Aquafaba: Much like egg whites in regular brownies, aquafaba (or the water from the chickpea can!) creates the beautiful crinkly top on top of your Oreo brownies!
  • Sugar: Because we can’t have Oreo brownies without some extra sugar!
  • Oreos: You can use gluten free Oreos, or homemade Oreos here too!
stack of Oreo brownies with bite taken from it

How are these vegan Oreo brownies?

These cookies n’ cream brownies might be accidentally vegan, eggless, and dairy free, but don’t worry- you won’t even notice!

But what makes these Oreo brownies vegan? We’re replacing large eggs with ground flaxseed and aquafaba, and butter or vegetable oil with vegan butter (or coconut oil if you have that on hand!).

You’ll also use your favorite vegan chocolate chips. I love Enjoy Life, Pascha Chocolate, or Hu Kitchen.

And of course, Oreos are accidentally vegan (though if you have a dairy allergy, I highly recommend you try my homemade Oreos, which you can also make gluten free).

Tips for the best fudgy Oreo brownies

  1. Whisk together the dry ingredients: Cocoa powder and flour can be clumpy, so I recommend sifting each after measuring, then whisking the two together (along with the baking powder). 
  2. You can use your favorite cocoa powder: Because there is no baking soda in these perfect brownies, we don’t need to worry about the cocoa powder reacting with the baking soda to create a lift. You can use dutch-process cocoa powder or plain unsweetened cocoa powder. 
  3. Use room temperature ingredients: This is imperative, as any cold ingredients will cause the melted chocolate and melted butter to seize up. 
  4. Avoid cake-y brownies by not over mixing the batter: I like to use a whisk to help me prevent any over-mixing of the batter. You’ll also stop mixing JUST before the flour is completely mixed into the wet ingredients. 
  5. Fold, don’t mix! Once you get to the part where you’re adding in the Oreos and chocolate chips, it’s so important that you FOLD not mix. Use a silicone spatula and gently fold the Oreos into the brownie batter to evenly distribute the Oreos throughout the batter. JUST until the flour is mixed into the wet though. 
  6. Make your own Oreos or use store bought: We’re crushing up whole Oreos, which you can use either store bought or homemade for. 
  7. Place more crushed Oreo cookies on top: The more Oreos the better! I reserve about 1/4 cup for the tops of the brownies to really indicate that these are super decadent Oreo Brownies. 
  8. Make sure you don’t over bake or under bake your brownies: You can have the most perfect brownie recipe in the world, but if you over bake the brownies, you’ll end up with cakey brownies rather than fudgy brownies. To ensure this doesn’t happen, I recommend using a toothpick and checking the brownies no more than the maximum recommended baking time. I also recommend poking the brownies a few times with the toothpick as you can sometimes go through a melty chocolate chip, which might deceivingly indicate the brownies are “under done” when they are actually baked. 
  9. Allow the brownies to cool before slicing: This is crucial for ensuring that your fudge brownies are perfectly sliced. Additionally, I recommend using a kitchen knife that’s at least 8″ long to slice the brownies. Make a slice in one fell swoop, then clean the knife between each slice with a warm towel to ensure that each brownie slice is perfect!

Can these Oreo brownies be made gluten free?

Yes, you can easily make these gluten free Oreo brownies by swapping in gluten free 1:1 baking flour (I recommend Bob’s Red Mill in the blue bag) and using the new gluten free Oreos (or making your own homemade Oreo cookies!). 

sliced vegan oreo brownies

Can you freeze brownies?

You can absolutely freeze brownies after baking! Once you’ve baked these Oreo brownies, I recommend allowing the baked vegan brownies to fully cool before slicing into them. After they’ve cooled, slice the brownies, and then place them into an airtight container or ziplock bag and into the freezer for up to 3 months.

To reheat the brownies: 

Microwave: Heat a brownie for 30-45 seconds on a microwave safe plate.

Oven: Place a brownie onto a baking sheet with parchment paper or tinfoil, and heat the brownie for a few minutes at 350F.

sliced vegan oreo brownies on parchment paper

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Oreo brownies Pinterest image

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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Oreo brownies on parchment paper

Super Easy Oreo Brownies | Better than boxed mix brownies!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Fudgy and decadent Oreo brownies are THE brownies to make! Packed with rich chocolate and loads of Oreo cookies, these easy brownies are naturally eggless, dairy free, and easily gluten free, yet you’d never know!


  • 1 3/4 cup (220 g) all-purpose flour or gluten free 1:1 baking flour
  • 1/3 cup (35 g) grams cocoa powder
  • 1 tsp baking powder
  • 1/8 tsp fine sea salt
  • 1/2 cup (113 g) unsalted vegan butter or coconut oil, melted
  • 6 ounces vegan chocolate chips
  • 1 1/4 cup (250 g) granulated sugar or coconut sugar
  • 3 tbsp ground flaxseed mixed with 1/2 cup water
  • 1/2 cup (120 mL) aquafaba
  • 2 cups crushed Oreos (about 1618 Oreos, gluten free as needed)
  • Additional 1/2 cup (80 grams) vegan chocolate chips


  1. Prep: Preheat the oven to 350F. Line an 8×8 metal baking pan with parchment paper. Measure out all ingredients. Mix together the flaxseed with the water. Set aside.
  2. Whisk: Sift and whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
  3. Melt: In a large microwave safe bowl, melt the vegan butter until hot. Add in the vegan chocolate chips, and whisk together until completely melted.
  4. Mix: Add in the granulated sugar, flaxseed “egg,” and aquafaba. Whisk together until completely combined. Then add in the flour and gently mix together. STOP mixing the flour JUST BEFORE the flour is completely mixed in.
  5. Fold: Add in the crushed Oreos (reserving about 1/4 cup of Oreos for the tops of the brownies) and additional chocolate chips, and use a silicone spatula to fold the Oreos and chocolate chips into the batter JUST UNTIL they are evenly distributed and the flour is JUST mixed into the wet.
  6. Bake: Pour the brownie batter into the prepared baking pan, and place the remaining Oreos on top. Place the brownies into the oven to bake for 33-35 minutes, or until a toothpick comes out clean in the center (be careful- sometimes, the toothpick hits a chocolate chip, so it can be deceiving that the brownies aren’t baked!).
  7. Cool: Once baked, remove the brownies from the oven and allow them to fully cool in their pan for 30 minutes before slicing.
  8. Slice and serve: Once cooled, slice the brownies with a large kitchen knife and in one fell swoop, slicing 16 brownies. Serve and enjoy! Store any leftovers in an airtight container or bag for up to 5 days in the fridge or 3 months in the freezer.


Gluten free: Swap in gluten free 1:1 baking flour, and gluten-free Oreos for gluten free Oreo brownies.

Please read the post for all tips and tricks.

More vegan brownies recipes you’ll love:

Classic vegan brownies

Nutella Brownie Cookie Bars

Fudgy Vegan Zucchini Brownies