These vegan Oreo peanut butter brownies have a rich fudgy chocolate layer, a peanut butter swirl, and a whole Oreo cookie in each brownie. They are easy to make and have that incredible combination of chocolate and peanut butter.
I could eat peanut butter and chocolate together every day. In fact, I’ve been known to sprinkle some non-dairy chocolate chips on a spoonful of peanut butter for a quick treat. But these brownies are a much better way to get my favorite flavor combination fix.
These brownies are rich and decadent without being overly sweet. If you’re looking for more brownies recipes, try my vegan s’mores brownies, vegan kitchen sink brownies, vegan cosmic brownies and my black bean mint chocolate brownies.
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Why You’ll Love This Recipe
- Flavor: The combination of peanut butter and chocolate is one of my absolute favorites!! Adding a sweet Oreo in the mix only makes it better.
- Texture: These brownies are nice and fudgy and the added cookie gives it a bit of a crunch.
Ingredient Notes
- Oreos: You can use Regular or Double Stuf Oreos. I prefer Double Stuf.
- Vegan butter: My favorite brand to bake with is Country Crock Plant Butter in sticks.
- Peanut butter: You can use any kind you like. I use a natural peanut butter with no added oils which is kept in the fridge so I do microwave it before swirling.
- Non-dairy chocolate chips: Use any brand you have. I like baking with Trader Joe’s semi-sweet chocolate chips.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
You can change up the flavor of these brownies by changing the Oreo flavor. Chocolate Oreos and Golden Oreos would be delicious!
Oreos are great to bake with as most varieties are vegan. If you love them, try my vegan Oreo cupcakes and my vegan Oreo truffles.
How To Make Vegan Peanut Butter Oreo Brownies
Step 1: Mix together the ground flax and the water to make flax eggs. Set aside for about 5 minutes to thicken.
Step 2: Preheat the oven to 350℉. Prepare an 8" x 8" baking dish by cutting 2 pieces of parchment paper and laying them in the dish like a "t". This will make it easy to lift the brownies out of the pan.
Step 3: In a medium mixing bowl, microwave the vegan butter for about 45 seconds to melt it. Whisk in the sugar, unsweetened cocoa powder, and the vanilla extract. Make sure there aren't any lumps. Stir in the flax eggs.
Step 4: Stir in the flour and baking powder until just combined. Fold in the non-dairy chocolate chips.
Step 5: Pour the brownies batter into the baking dish. Drop the peanut butter in spoonfuls on top of the batter around the Oreos. Use a toothpick to swirl the peanut butter. If your peanut butter is more solid (depending on the kind you use), microwave it first for about 15 seconds to make it more liquid.
Step 6: Place the 9 Oreos in a 3 x 3 pattern on top of the batter.
Step 7: Bake in the oven for about 35-40 minutes. Take the pan out of the oven and let cool for about 30 minutes in the pan before transferring to a wire rack to cool completely. Use the parchment paper to easily lift out the brownies and place on the rack.
Step 8: Once completely cooled, cut into 9 large brownies.
If you love peanut butter and chocolate like in these brownies, try my vegan buckeyes and my vegan peanut butter chocolate chip cookies.
Expert Tips
- Don’t overmix the batter. Mix it until just combined.
- If the peanut butter starts to brown while baking, lightly cover with aluminum foil.
- Make sure you wait until the brownies are cooled completely before cutting them. If you cut them when they are still warm, they could crumble.
- The amount of baking time can depend on the type of pan. Brownies made in glass pans take a few minutes more to cook than if they were baked in metal pans.
Recipe and Storage FAQs
You can store these brownies for up to 4 days at room temperature in an airtight container.
Honestly, use whatever kind you already have at home. If you have the shelf-stable kind that’s already creamy, that works. If you have the natural kind that needs to be refrigerated like I do, I recommend microwaving it for a few seconds to make it a bit more liquidy.
Yes, the brownies just won't be as thick. You'll also need to bake them less, probably around 25-30 minutes but keep an eye on them.
More Vegan Dessert Recipes
If you tried this Vegan Oreo Peanut Butter Brownies Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Oreo Peanut Butter Brownies
Equipment
- Mixing bowl
- 8" x 8" baking dish
Ingredients
- ¼ cup ground flax
- ½ cup water
- ½ cup vegan butter, melted
- 1½ cups white sugar
- ⅔ cup unsweetened cocoa powder optionally sifted
- 2 teaspoon vanilla extract
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¾ cup non-dairy chocolate chips
- 9 Oreos
- ⅓ cup peanut butter slightly melted if needed
Instructions
- Mix together the ¼ cup ground flax and the ½ cup water to make flax eggs. Set aside for about 5 minutes to thicken.
- Preheat the oven to 350℉. Prepare an 8" x 8" baking dish by cutting 2 pieces of parchment paper and laying them in the dish like a "t". This makes it super easy to take the brownies out of the pan to cut.
- In a medium mixing bowl, whisk together the ½ cup vegan butter, melted, 1½ cups white sugar, ⅔ cup unsweetened cocoa powder, and the 2 teaspoon vanilla extract. Make sure there aren't any lumps. Stir in the flax eggs.
- Stir in the ¾ cup all purpose flour and the 1 teaspoon baking powder until just combined. Fold in the ¾ cup non-dairy chocolate chips.
- Pour the brownie batter into the prepared baking dish. Drop the ⅓ cup peanut butter in spoonfuls on top of the batter. Use a toothpick to swirl the peanut butter. If your peanut butter is more solid (depending on the kind you use), microwave it first for about 15 seconds to make it more liquid.
- Place the 9 Oreos in a 3 x 3 pattern on top of the batter.
- Bake in the oven for about 35-40 minutes. Take the pan out of the oven and let cool for about 30 minutes in the pan before transferring to a wire rack to cool completely. Use the parchment paper to easily lift out the brownies and place on the rack.
- Store any leftovers in an airtight container at room temperature for up to 4 days.
Notes
- Do not overmix the batter.
- If you are using a natural peanut butter that's kept in the fridge, you'll probably need to slightly melt it first so you'll be able to swirl it.
- If the peanut butter starts to brown, lightly cover with aluminum foil.
- The amount of baking time can depend on the type of pan. Brownies made in glass pans take a few minutes more to cook than if they were baked in metal pans.
Jen says
I love that these brownies don’t taste super sweet. The peanut butter evens them out. The whole family devours them!