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A stack of brownies shoes peanut butter, Oreo chunks, and a chocolate topping.

Vegan Oreo Brownies

These vegan Oreo brownies feature layers of vegan brownies topped with crushed Oreos, peanut butter, and chocolate rice crispies.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 20
Calories 547kcal


Brownie Base

  • ½ cup vegan butter
  • ½ cup peanut butter
  • ½ cup dairy-free chocolate chips
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup soy milk or other dairy free
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons ground flax seeds
  • 2 tablespoons corn starch
  • cups all-purpose flour
  • ½ cup cocoa

Dark Chocolate Coconut Silk

Peanut Butter Swirl

  • ½ cup peanut butter
  • ½ cup powdered sugar
  • 3 tablespoons dairy-free milk soy, almond or your favorite

Crispy Chocolate Peanut Butter Topping

Additional Layers:

  • 1/2 cup salted peanuts
  • 20 Oreos or smashed between your fingers!, roughly chopped


For the Brownie Base:

  • Heat your oven to 350°F. Spray a 9x13 cake pan with a light coating of vegetable spray.
  • Place the vegan butter, peanut butter, and chocolate chips in a large, microwave-safe bowl and microwave for one minute. Remove and stir. Repeat in 30-second increments until the chocolate is melted.
  • Add the sugar, vanilla, soy milk, apple cider vinegar, flax meal, and corn starch. Stir to combine and set aside.
  • In a separate bowl, combine the flour and cocoa. Stir to combine. Pour the dry ingredients into the chocolate mixture. Stir to combine.
  • Pour the brownie batter into your prepared baking pan and bake for 30 minutes.

For the Dark Chocolate Coconut Silk:

  • Combine the chocolate chips and coconut oil in a microwave-safe dish. Microwave for 30 seconds. Remove and stir. Repeat in 11-second increments until the chocolate is melted.

For the Peanut Butter Swirl:

  • Combine the peanut butter and powdered sugar in a medium-sized bowl. Stir to combine.
  • Add the soy milk one tablespoon at a time and stir until well combined.

For the Crispy Chocolate Peanut Butter Topping

  • Combine the chocolate chips, peanut butter, and coconut oil in a large microwave-safe bowl. Stir to combine and then place in the microwave and cook for 1 minute. Remove and stir. Repeat in 11-second increments until the chocolate is melted.
  • Add the rice crispy cereal and stir gently until all the cereal is coated.

To Assemble Your Better Than Crack Vegan Brownies:

  • Make the brownies as directed above.
  • Once the brownies are done, remove them from the oven and set them aside to cool slightly before proceeding.
  • Pour the Dark Chocolate Silk over the slightly cooled brownies, distributing evenly. You may need a spatula to help you spread this evenly across the brownies.
  • Next place dollops of the Peanut Butter Swirl over the Chocolate Silk. Use your spatula to spread this as much as possible evenly across the brownies. My goal is to make sure each bite gets some peanut butter goodness in it.
  • Cover the Peanut Butter swirl with the ½ cup of salted peanuts.
  • Next, add a layer of the roughly chopped Oreo cookies.
  • Gently spread the Crisp Chocolate Peanut Butter Topping across the brownies as the final layer. Allow the brownies to set before serving.


Calories: 547kcal | Carbohydrates: 63g | Protein: 11g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 1mg | Sodium: 264mg | Potassium: 411mg | Fiber: 4g | Sugar: 39g | Vitamin A: 495IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 4mg