Decadent Oreo Brownies Without Eggs
Today, I’m excited to share a recipe for Easy Eggless Oreo Brownies that will satisfy even the most discerning sweet tooth. Packed with everyone’s favorite cookie—Oreos—these brownies are a surefire hit for any occasion. Let’s dive into what makes this recipe so irresistible!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-purpose flour: Provides structure to the brownies without making them too dense. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Cornstarch: Helps to tenderize the brownies and contributes to their fudgy texture. Baking powder: Acts as a leavening agent to lift the brownies slightly. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: Balances the sweetness and enhances the chocolate flavor. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Milk: Adds moisture to the brownie batter. You can use any milk you prefer, including dairy-free options like soy or oat milk. Vinegar: Combines with the milk to create a DIY buttermilk substitute, which helps to tenderize the brownies. You can use apple cider vinegar or white vinegar. Butter: Provides richness and flavor to the brownies. You can use either salted or unsalted butter, depending on your preference. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Brown sugar: Adds moisture and a hint of caramel flavor to the brownies. I use and recommend light brown sugar. White granulated sugar: Sweetens the brownies and contributes to their tender texture. Unsweetened cocoa powder: Infuses the brownies with deep chocolate flavor. I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking. Pure vanilla extract: Enhances the overall flavor of the brownies. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Instant espresso powder: Optional but highly recommended for intensifying the chocolate flavor. It adds a subtle depth without making the brownies taste like coffee. Cookies ‘n’ Creme chocolate: I used Hershey’s cookies ‘n’ creme candy bars for an extra indulgent twist. You can substitute regular chocolate chips if you prefer, but the cookies ‘n’ creme chocolate adds a delightful crunch and flavor contrast. Oreo cookies: The star of the show! Crushed Oreos are folded into the brownie batter and sprinkled on top for a deliciously decadent finish. Alternatively, you can pour half of the brownie batter into the pan, top it with Oreos, and then top it with the remaining batter. That also works. For a fun twist, try using seasonal flavors like strawberry Oreos for Valentine’s Day or mint Oreos for St. Patrick’s Day. Not only will it add a festive touch to your brownies, but it’ll also infuse them with delicious seasonal flavors. So, grab those themed Oreos next time a holiday rolls around, and let your imagination run wild!
Step 6 – Cool and Cut
Set the pan on a wire rack until completely cooled. When completely cooked, run a thin knife around the pan’s edge to ensure the block of brownies is loose, then lift from the pan using the parchment paper sling. Slice the brownies into 9 or 12 squares.
Step 1 – Preheat the Oven and Prepare the Baking Pan
Preheat the oven to 325º F (165º C). Line an 8×8-inch baking pan with parchment paper.
Step 2 – Make the Brownie Batter
First, mix all the dry ingredients together and set them aside. Next, in a bowl or a liquid measuring cup, mix the milk and vinegar and let it sit for about 5 to 8 minutes until it gets thicker and kind of curdled. While that’s resting, melt the butter. You can do this quickly in the microwave or on the stove in a saucepan. Once melted, add the sugars and stir until everything is mixed well and looks shiny. Now, pour in the milk mixture and whisk it all together until it’s nicely combined. Check to make sure all the sugar is dissolved. If not, microwave the mixture for 2 minutes until it feels smooth with no sugar grains. If you still feel some grains, pop it back in for 1 more minute, then whisk it for another 1 to 2 minutes. Keep doing this until all the sugar grains are gone. After that, add the cocoa powder and mix it in well. Keep stirring for about 2 minutes. Then, add the vanilla and instant espresso powder if you’re using it, and mix again. Finally, add the flour mixture and stir until it’s mostly combined. Easy, right?
Step 3 – Add Oreos and Chocolate
Then, add the chopped Oreos and chocolate. I use a chocolate bar of cookies and cream.
Step 4 – Pour Batter Into The Pan
Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice on the counter to settle any air pockets; you can also poke the air pockets with the tip of a knife or toothpick. Top with more chopped Oreos.
Step 5 – Bake
Bake for 45 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You’ll notice the center does not wiggle when the pan is moved. It’s better to underbake these brownies a bit rather than overbake. Unfortunately, the toothpick test doesn’t work well for these brownies because the chocolate chips get melty!
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Freeze: Brownies freeze well for up to 3 months. Wrap cooled brownies in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
