Ingredients
1 cup all-purpose flour
1/2 cup cocoa powder
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1/4 cup coconut oil (melted)
1 teaspoon vanilla extract
1/2 cup non-dairy milk (such as soy or oat)
16 oreos, full
8 oreos, with icing scraped out
Directions
Preheat your oven to 350°F (175°C). Grease or line an 8x8 inch baking pan with parchment paper.
Place the 16 full Oreo cookies at the bottom of the baking pan in an even layer.
In a large mixing bowl, sieve together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
In a separate bowl, mix together the applesauce, melted coconut oil, vanilla extract, and non-dairy milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter over the Oreo cookies in the baking pan, spreading it out evenly.
Place the halved Oreo cookies (without cream) on top of the brownie batter in an even pattern.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Remove from the oven and let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, cut into squares and enjoy your delicious, Oreo-stuffed vegan brownies!
