Gluten-free Oreo Cookie 'Slutty' Brownies Recipe (dairy-free/vegan option)

Gluten-free Oreo cookie 'slutty' brownies recipe - with a cookie base, a layer of Oreos and a brownie top, these are the ULTIMATE treat! See the blog post above on how to adapt this to be dairy-free, vegan or low FODMAP.

Keyword dairy-free, gluten-free slutty brownies recipe, oreo cookie brownies recipe, vegan

Prep Time 30

Cook Time 35

Total Time 1 5

Servings -16

Calories 408kcal

Author Becky Excell

Equipment

Ingredients

For the cookie bar base

130 g butter melted (or dairy free alternative)
50 g caster sugar
150 g light brown sugar
1 large egg egg replacer if necessary
1 tsp vanilla extract
280 g gluten free plain flour
1/4 tsp xanthan gum
1 tsp bicarbonate of soda
1 tbsp cornflour also known as corn starch
150 g chocolate chips dairy free if necessary

For the brownie top

50 g gluten-free plain flour
25 g cocoa powder ensure dairy free if needed
125 g butter or dairy free alternative
125 g chocolate I use half dark and half milk (dairy free if necessary)
2 medium eggs egg replacer if necessary
140 g caster sugar
60 g chocolate chips optional - dairy free if necessary

For the centre

1-2 packs of gluten free Oreos

Instructions

Prepare a 9x9 inch square tin with some non-stick baking paper.
Preheat your oven to 160C Fan / 180C.

For the cookie base

Start with your cookie base. Add your melted butter and both sugars to a large bowl and mix together. Do this until totally combined - it will take a few minutes with a spatula by hand. Let it sit briefly so that it stiffens up.
Add in your egg and vanilla extract and mix again until fully combined.
Add in your flour, xanthan gum, bicarbonate of soda, salt and cornflour and mix (I still do this by hand). It can take quite a bit of time to fully combine but you should be left with a yummy cookie dough!
Add in your chocolate chips and mix into the dough evenly.
Place your cookie dough into your prepared tin. I spoon mine in and push it to the edges making sure its an even layer without any gaps. (Get your hands in there if need be!)
Place this in the freezer for no less than 15 minutes whilst you make the brownie batter.

For the brownie top

Melt together your butter and chocolate in a microwave or over a bain marie until completely melted. Mix together and leave to cool down to just warm / room temp.
Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side.
In another bowl crack your eggs and pour in your caster sugar. Beat together (I use an electric hand whisk) until paler in colour and almost a little frothy.
Once the chocolate and butter mixture is cooled to room temp, pour it into your egg/sugar mixture. Fold it in with a spatula - it will initially marble and then turn super chocolatey.
Next fold in the your gluten free plain flour and cocoa powder mix. Ensure it's fully folded in.
Fold in your chocolate chips.

To assemble

Remove your cookie base from the freezer. Place gluten free oreos all over the cookie dough. Fill in the gaps with broken up bits of oreo too.
Pour / spoon over your brownie batter and smooth over so that it's even.
Sprinkle extra chocolate chips on top.
Place in the oven for around 35 - 40 minutes.
Allow to cool in the tin and then cut into squares and enjoy!

Video

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