Yes pals, another vegan brownie recipe. But this one is a little, well, sluttier.
VEGAN BROWNIES
So, what makes a vegan brownie a slutty brownie? It’s got layers. Like onions, and orges. The base is a slab of, you guessed it, chocolate chip cookie dough. It’s then topped with Oreos, then topped off with a fudgey, intensely chocolatey brownie batter.
Mmmm hmmm.
SLUTTY
But why slutty? Well, the Londoner came up with the name when she made these triple-layered delights. They are slutty because:
- They are really easy
- A ‘lil bit filthy
- A lot of things go into them
- Everyone loves them
While I can see how their name may be a wee bit controversial, calling them ‘triple-layered oreo cookie dough brownie bars’ a bit of a mouthful.
No pun intended.
Easy Peasy Lemon Squeezy
These brownies are designed to be a breeze to whip up. Just a box of cookie dough mix, a box of brownie mix, and 2 packets of oreos (double stuffed if you’re feeling cheeky). But that’s not really how we do things over here. A slutty vegan brownie from scratch may be a little more effort, but it’s also a lot more satisfying.
And were are aiming for maximal satisfaction here.
The BEST damn slutty vegan brownies
Big claim, I know. But I’ll go further – the best damn slutty brownies, period. You don’t need to be vegan to enjoy these bay boys gals. Velvety, buttery cookie dough, oreos (again, I highly recommend double stuffed for double the pleasure), and the fudgey-est darn brownies ever. If you are team cakey brownies, I am willing to fight you on this – fudgey brownies are better.
Cakey brownies = chocolate cake
I am going to let that sink in…
*NOTE – I have heard that Oreos aren’t vegan in all countries. If this is true, any vegan chocolate sandwich-type cookie will work equally well, extra points if you can find those with lots and lots of filling. The same goes for if you DO have access to a vegan oreo, but try to avoid palm oil. I know you can get chocolate sandwich cookies that are palm oil free/use sustainable palm oil.
Kinda famous
If you, like me, have spent more time than you would like to admit on pinterest (follow me!), you may already be acquainted with slutty brownies. They are, like, kinda a celebrity on Pinterest. Kind of a big deal. So I decided to make a 100% plant-based version because I didn’t want to miss out on any slutty brownie action.
But if you’re just looking for a good ol’ classic, my recipe for a classic brownie is free for you to download over on this page!
Valentines Day
Of course, I wasn’t going to do my vegan valentines series without giving you a lil’ vegan brownie action. Brownies are, IMO, the ultimate romance food. With a (mandatory) large scoop of ice cream (if it is booja booja then bae really loves you). And a generous (generous!) drizzle of chocolate sauce.
You can also make vegan brownies for a good pal / yourself this Feb, it’s a happy food. We all need a little lovin’
(And I promise if you give someone a slutty brownie they will do anything you want)
(Like your laundry)
(What? what did you think I meant?)
(They may even wash the dishes *score*)
p.s. If this is the first time you’re reading one of my recipes, the ingredients are separated out according to when you will use them. So don’t feel confused if you see butter listed twice! Just work your way down the list and you will know which quantity to use first.
- ½ cup vegan butter, softened
- ½ cup white sugar
- ½ cup brown sugar, packed
- ½ teaspoon salt
- ¼ cup soy milk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ tsp baking powder
- 1 cup chocolate chips
- 16 oreo cookies**, and more to top
- 1¾ cup all-purpose flour
- ¼ tsp salt
- 6 Tbsp cocoa powder
- 1 cup sugar
- ¾ cup dark chocolate, melted
- 6 Tbsp vegan butter, melted
- ¾ cup soy milk
- ¼ cup aquafaba
- 1 tsp vanilla extract
- First, preheat the oven to 180C. Grease and line a 9-inch square brownie pan.
- In a bowl, cream together the vegan butter white sugar, brown sugar and salt with a whisk until pale and fluffy. Now beat in the soy milk and vanilla. Next, fold in the flour, baking soda and powder until combined. Fold in the chocolate chips gently. Pour this mixture out into the prepared pan and press it down with your fingers to fill the base in an even layer of dough.
- Next, top the cookie dough layer with the Oreos, in a single layer. I used about 16, in a 4x4 pattern
- To make the brownie batter, mix the flour, salt, cocoa powder and sugar together in a large bowl. In another bowl, stir the aquafaba, dark chocolate, melted butter, soy milk and vanilla together. Combine the wet and dry ingredients and fold them together until well combined. You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.
- Pour the brownie batter over the Oreos, making sure the batter gets into the crevices between the Oreos! Flatten out the top with a spatula. I like to top the brownie with more crumbled up Oreos, pressing them into the batter slightly.
- Bake for 30-40 min, until a skewer inserted into the middle, comes out clean. If you like your brownies a little underdone, then that's fine too! Leave it cool to completely before removing from the tin and slicing. This makes clean, neat slices. But if you prefer to get a little messy (ooey gooey chocolate) then you can cut it while it is slightly warmer! I find slicing them into 20 pieces (4 x 5) makes the perfect-sized brownies.
If you’re wondering what aquafaba is, I explain it a little over here.
can confirm. these are devastatingly good. mind blown.
yay! <3
Can coconut oil be substituted for the butter?
Yes, definitely!
Hi, the 3/4 cup of dark chocolate, is that 3/4 cup of the chocolate chopped up of 3/4 cup of it melted? Thanks x
It’s about 3/4 cup chopped up, which should weigh about 100g in total if that’s easier to measure 🙂 It’s the weight of an average bar of dark chocolate you can get at the store. xx
Hey there! I made this exactly to the recipe but both my cookie and my brownie came out super cakey and fluffy rather than fudgy 🙁 any ideas what I did wrong?! I didn’t substitute anything but the chickpeas I had contained salt in the aquafaba as I forgot to grab unsalted, does this make a difference?
Thanks so much.
Hey there! So sorry it didn’t come out as planned 🙁 No, I don’t think the aquafaba makes a difference. I have made this recipe with salted aquafaba and it has been fine! What makes a brownie fudgey is the amount of fat in it, so chocolate and vegan butter in this case. What was the weight of the chocolate that you used? 3/4 cup chopped is usually around 100g for me. Did you whip the aquafaba before using? This recipe just needs the aquafaba straight from a can. Send me an email at thesashadiaries@gmail.com and we can troubleshoot! If you have any pictures it could help us figure out what went differently 🙂 xx
Oh! I also forgot to mention, did you fold in the flour gently and stop when it was just combined? Too much mixing will develop the gluten, and that traps the air created by the baking soda/powder and causes rise, which can sometimes make it fluffier. Did you add any additional soy milk to the brownie batter? x
Hi could I possibly have the measurements in English measurements please? Many thanks
What do you mean english measurements? 🙂
Hi Sasha could it be possible to convert this into grams and ounces for me? Many thanks x
LIKE
I had these brownies for Christmas and I loved them. It’s a great mix.
whoooo! So glad you liked them 🙂 xx
These sound AMAZING!!! I’ve been baking non vegan “Slutty Brownies” for years and I have been trying to figure out how to make them vegan, so I’m excited to try these out. I do have a few questions, though:
1) what would 180c be in the USA?
2) for the aquafaba, do I have to do anything to it (chill, drain, whisk, etc) before Step 4?
3) can I substitute the aquafaba for another egg substitute (I wonder because someone I know is allergic to chickpeas)?
Thank you so much!
Hey there Hannah, yay! so excited for you to try them out 🙂
1) 180C would be 356F
2) you can use it straight from the can!
3) you can actually use the liquid from any bean! butter beans, kidney beans, black beans… so if your pal can eat those beans, i would use that instead. If all beans are a no, just use some soy milk in an equal volume
This looks so great~ Can’t wait to try this recipe!!
https://192168-l-l.com
Can you use whole wheat flour 🙁
For sure, but the bake will be slightly denser 🙂
These were outstanding, my only note would be to NOT use a disposable baking tin, as this is one heavy-duty mix and it will not cook right/ overflow. I personally doubled the batter and made 2 8x8s, with a little extra brownie mix 😍 thank you for this recipe!
Doubled the batter! My, my. You know how to party and I LOVE it xx
Hi there!
This recipe looks amazing! Is there any chance you could convert this recipe to grams or ounces? Someone else asked for English measurements and I believe they would mean the same thing, as cups are generally an American way of measuring ingredients. If you can’t I do have a set of cup measures but I don’t really understand how you accurately measure solid things like vegan butter and chocolate, and do you use a certain size of cup? Because the special cup measures I own look quite large and am concerned it might ruin the results. Thanks x
Hi there, sure! I use cups that are 250ml in size for 1 cup. But here is it quickly converted into g when possible:
Cookie Layer
½ cup vegan butter, softened (110g)
½ cup white sugar (100g)
½ cup brown sugar, packed (100g)
½ teaspoon salt
¼ cup soy milk (60g, or 60ml)
1 teaspoon vanilla extract
1½ cups all-purpose flour (230g)
½ teaspoon baking soda
½ tsp baking powder
1 cup chocolate chips (170g)
Oreo Layer
16 oreo cookies**, and more to top
Brownie Layer
1¾ cup all-purpose flour (272g)
¼ tsp salt
6 Tbsp cocoa powder (45g)
1 cup sugar (200g)
¾ cup dark chocolate, melted (150g)
6 Tbsp vegan butter, melted (84g)
¾ cup soy milk (180ml, or 180g)
¼ cup aquafaba (60ml, or 60g)
1 tsp vanilla extract
Thank you so much for converting the measurements! I can’t wait to try making them! x
Hi,
I absolutely love these brownies. I’ve made them multiple times and they have been a hit. Just wondering if there would be any substitute for the melted chocolate. Could a mix of cocoa, water and milk work?
Please let me know!
I would be wary of trying to substitute the chocolate here. I suppose one way would be to make a three ingredient chocolate bar with cocoa powder, coconut oil and some sort of sweetener, there are some recipes online. But you do really need the fat content in the chocolate bar and using water and milk would not work!
So glad the recipe worked out! xx