Raspberry & Mint Oreo Vegan Brownies
Raspberry & Mint Oreo Vegan Brownies. Dark, fudgy brownie, filled with tart raspberries, chunks of dark chocolate and topped with mint chocolate oreos! Serve them warm with scoops of your favourite ice cream, squirty dairyfree cream & lots of hot chocolate sauce for a great Sunday Sundae!
If you ask The Peas what they would like to have as a treat, you will get one of three answers: brownies, Oreo cookies and ice cream. So as you can imagine a brownie that includes oreos and is served warm with ice cream goes down pretty well! I have a few different brownie recipes on here, all a slight variation around my Easy Glutenfree Vegan Fudge Brownies, although I have to admit my personal favourite are the Hazelnut Espresso Brownies (GF Vegan), the Blueberry Swirl Fudge Brownies are pretty epic too!
A quick word of warning… These brownies are free from dairy, eggs and soya as well as being suitable for vegans. BUT although the brownie batter can be made glutenfree as well, I have yet to find oreo cookies that are freefrom all of the above! However, I reckon a decent freefrom bourbon biscuit would probably work just as well! If you have any suggestions for Oreo substitutes let me know in the comments below and I will update the recipe…
You can make with normal oreos or any of the other flavours, but the mint works best with the raspberries. I also think that slightly spooky green colour, combined with the vibrant red raspberry splodges make these quite a good option for a Halloween gathering. Just add a few fine liquorice laces each side of the oreo and a pair of candy eyes and you’d have amazing spider brownies that would be a great addition to any spooky dessert table!
The other advantage of the frozen raspberries is that their tartness, just takes the edge off the almost overwhelming sweetness of these brownies. And they taste amazing too!
Speaking of Halloween, preparations are in full swing here and planning of the annual pumpkin carving extravaganza are well underway. Check out my Instagram page next week for a few photos of hubby’s masterpieces! (Plus find out what I’ve been making with all those pumpkin insides!)
These are definitely best served warm, drowned in Alpro salted caramel almond ice cream, Freedom Mallows mini marshmallows and squirty cream. I use normal squirty cream when I make these for The Peas as I know they are able to tolerate a little bit on top of an otherwise safe dessert. You can get rice/soy based squirty creams, coconut whipping cream and a load of dairyfree whipped toppings online. I have just discovered Vegan Kind Supermarket and signed up as an affliate so if you do buy something from any of the links in this page, I may get a little something but it wont cost you anymore!
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Recipe for Raspberry & Mint Oreo Vegan Brownies
- 100 g dark chocolate Dairyfree
- 100 g Margarine
- 150 g Soft Brown Sugar
- 2 tbsp Golden syrup
- 1 tsp Instant coffee
- 3 tbsp dairyfree milk
- 2 tbsp vegetable oil
- 200 g Self Raising Flour
- 2 tbsp ground chia
- 50 g cocoa powder
- pinch of salt
- 50 g Dark Chocolate Chips
- handful Frozen Raspberries
- 1 packet Mint Chocolate Oreos
Preheat the oven to 180c. I use a square, silicone cake tray so it doesn't need greasing but I would suggest that for a metal cake tin you line with greaseproof paper. It also makes it easier to get out of the tin before slicing!
In a large saucepan, melt the dark chocolate, margarine, sugar, golden syrup and milk over a low heat. Make sure you stir it to prevent the chocolate burning or you'll end up with a very stodgy mess!
Remove from the heat and stir in the coffee and vegetable oil. Set this chocolate melty mix aside to cool while you weigh out the 'dry' ingredients into your large mixing bowl.
Slowly drizzle the chocolate mixture into the bowl while mixing. After a few stirs, add in a handful of frozen raspberries and the chocolate chips. Continue to stir until combined.
Scoop the whole lot into the prepared tin and arrange the oreos on the top of the batter. Then bake at 180C for 25minutes until the top has a lovely crust but the inside is still really squidy.
One word of warning - wait until almost cool to slice as the top will slide off the oreos!