Vegan Cookies and Cream Brownies

The best Vegan brownies you’ll ever eat. These vegan cookies and cream brownies are super duper fudgy, dark and decadent squares of utter delight!

I remember years ago, my first foray into vegan brownies. This was before veganism was as popular and vegan options were limited in the major supermarkets. To work around this I used black beans as the base. Let me tell you, those brownies were not good! In fact, they were awful. I still remember the looks on my friends faces when I asked them for their opinion. Tight smiles, watering eyes, just trying to hide their disgust. I can laugh about it now but I was gutted in the moment. It put me off vegan brownies for the longest time, but we’re back, baby! Can’t let some horrid little beans put me off my stride.

I’m not kidding here, these vegan brownies are the absolute best I’ve ever eaten! Like, blow your socks off good. I’ve always been against using cocoa powder in my brownies, I thought it made for a cakey brownie. Not good in brownie town. That was until I tried these bad boys, the cocoa makes them super dark and so decadent. A real chocolatey hit, right in the smacker. And not a black bean in sight.

The best thing about these brownies, no weird egg replacer! That’s right, they’re made with simple ingredients you probably already have on hand. Instead of eggs these brownies use a vegan buttermilk and oil as the binding ingredients. Genius! We’ve got no time for flax eggs, not in my kitchen.

Tips for making Vegan Cookies and Cream Brownies

• Milk – You can use any dairy free milk you like, I used oat milk in this recipe.
• Vegan Buttermilk – Making vegan buttermilk is so simple, you simply add acid to milk. That’s it. I’ve used apple cider vinegar but you can also use white wine vinegar or lemon juice. Just don’t use malt vinegar. For the love of god!
• Toppings – Omit the cookies if you want plain chocolate brownies. Add fruit (raspberries are amazing), peanut butter, anything you like!
• Chocolate – Use the best chocolate you can afford, you can really taste the difference with a high cocoa percentage.
• Baking time – These brownies take slightly longer to cook than my other brownie recipes. The brownies in the photos are SUPER fudgy and were baked for 35 minutes. Bake for 40 if you want them a little more solid.
• Tins – I use an 8×8″ square tin to bake my brownies but if you’d prefer to use a 9×13″ tin, adjust your baking time to 30 minutes. Be aware that your brownies will come out thinner.
• Make them Gluten Free – Just swap the plain flour for a gluten free blend (Doves Farm is my favorite) and omit the cookies.
• Cutting the brownies – We all know cutting brownies can be a pain in the bum. A gooey, mess. Here are a few tips for super sharp brownie squares: Make sure the brownies are fully cold before cutting, I like to rest mine in the fridge overnight. Place the brownies on a large chopping board and run a sharp knife under hot water. Repeat this step after every cut, wiping the knife and running under hot water.

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