Vegan Raspberry & Mint Oreo Brownies (Dairy-free, Egg free)
Dark, fudgy Vegan Raspberry & Mint Oreo Brownies. 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 dairy free cream & lots of hot chocolate sauce for a great Sunday Sundae! As if these brownies weren't perfect enough, add a generous sprinkling of Hazelnut chunks or salted cashews into the batter for a bit of crunch!
Prep Time10 mins
Cook Time25 mins
Cooling Time25 mins
Total Time35 mins
Servings: 16 Squares
- 200 g Self Raising Flour
- 2 tbsp ground chia
- 50 g cocoa powder
- pinch of salt
Preheat the oven to 180c. I use a square, silicone cake tray which doesn't need greasing. For a metal cake tin, 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. Then weigh out the 'dry' ingredients into your large mixing bowl.
Slowly drizzle the chocolate mixture into dry ingredients while stirring. After a few stirs, add frozen raspberries and chocolate chips. Continue to stir until justcombined.
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!
The brownie batter can be made glutenfree, just substitute for a suitable flour in the same quantities (plus xanthan gum if using FreeFrom Fairy Flour).
However, I have yet to find oreo cookies that are completely freefrom. Currently both Schar & Tesco do glutenfree oreos but they contain milk and/or soya.