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Brownies with a crushed cookie topping on a serving tray

Vegan cookies & cream brownies

A star rating of 4.2 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

Bake indulgent vegan brownies with a crumbled cookie topping. They're easy to make and don't need expensive swaps, just simple storecupboard ingredients

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal327
fat14g
saturates4g
carbs45g
sugars24g
fibre2g
protein4g
salt0.6g
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Ingredients

  • 265g self-raising flour
  • 245g soft brown sugar
  • 50g cocoa powder
  • 1 tsp vanilla extract
  • 110ml vegetable oil
  • 1 ½ tbsp white wine vinegar
  • 85g dairy-free coconut yogurt
  • 150g vegan cookies of your choice, broken into chunks

Method

  • STEP 1

    Heat oven to 170C/150C fan/gas 3 and line a 18 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.

Goes well with

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Overall rating

A star rating of 4.2 out of 5.16 ratings
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