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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 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 -16
Calories 408kcal
Author Becky Excell


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


  • 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!



Serving: 1g | Calories: 408kcal | Carbohydrates: 53g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 135mg | Fiber: 2g | Sugar: 33g