Vegan Chocolate Chip “Oreo” Brownie Bars with a Holiday Twist!

My husband had his company Christmas party tonight, to which they do not invite spouses. hmph! LAME.

Anyway, I was sitting here, alone, eating some ginger snaps with almond milk & realized it’s been over a month since I’ve posted! (How does that happen?!)  AND that I promised an amazing veganized recipe for chocolate chip oreo brownie bars that can easily be made with a holiday twist!

I am definitely in the Christmas spirit since we put our cute little tree up a couple weeks ago, and went into NYC this past weekend to see the tree in Rockefeller Center, as well as eat lunch at Serendipity and stroll through both Central & Bryant Park.

Hubby at Serendipity

Hubby at Serendipity

Us at the tree in NYC...

Us at the tree in NYC…

I personally like our tree better. :)

I personally like our tree better. 🙂

Back to the baked goods…

I for one love new dessert recipes, as well as switching it up during the holidays from the typical cookie or pie that usually appears on the table.

I found the original recipe for the goodies to follow from Kevin & Amanda, then made the appropriate changes to make it vegan, and maybe a liiiiiitle bit healthier.

Holiday Chocolate Chip “Oreo” Brownie Bars

First off, preheat oven to 350 degrees. And let me just say right off that it may seem like a lot to make brownie & chocolate chip cookie batter for 1 dish, but it’s super easy, goes super fast & is totally worth it! Now go for it & let everyone tell you how amazing you are.

For the Brownies: (altered from here.)


2 cups whole wheat pastry flour

1.5 cups sugar (I use raw (turbinado) sugar pulsed in a spice mill to make it finer)

3/4 cup unsweetened cocoa powder

1 tsp baking powder

1 tsp salt

1 cup water

1 cup unsweetened apple sauce

1 Tbsp canola oil

1 tsp vanilla extract


In a large bowl mix together the flour, sugar, cocoa powder, baking powder & salt. Add in the water, apple sauce, oil, & vanilla, then mix until well combined. Set aside & prepare chocolate cookie batter.

For the Chocolate Chip Cookies: (altered from here.)


2 3/4 cups whole wheat pastry flour

1 tsp baking soda

1 tsp salt

1 cup vegan margarine at room temp. (Earth Balance has a variety using veggie, soy or coconut oils)

1/2 cup organic brown sugar

1/2 cup sugar (again, I use raw sugar pulsed in spice mill)

1 tsp vanilla

1/4 cup mashed banana

12 oz dairy free chocolate chip (I use Trader Joes brand usually)


Sift together the flour, salt and baking soda in a large bowl and set aside.

In a separate large bowl, beat together the margarine, sugar, brown sugar, vanilla and banana. Add the dry ingredients to this and stir until combined well.

Stir in the chocolate chips.

Holiday Twist!

Heck yes.

Heck yes.

OK – To Assemble:

Line a 9×13 baking dish with parchment paper and press the chocolate chip cookie dough into the pan to form the bottom layer.

Next, place the Candy Cane Joe Joe’s in rows over the chocolate chip cookie dough. You should get 4 rows of about 7 cookies.

Finally pour the brownie batter over the whole thing.

Cover the pan with tin foil & bake for 30 minutes. Remove the foil & then bake for 15-25 minutes more until fully cooked. You do want it to be nice & fudgey though!

Let them cool before cutting so it sets nicely & enjoy.

so. stinkin. tasty.

so. stinkin. tasty.

I am sure that your family & friends will LOVE this & you even more for making it!

Tomorrow is ultrasound day to reveal the gender of our little one, but we are going to have the tech put it in an envelope & open it on Christmas morning for memorable Christmas surprise. I have a fun plan to reveal the gender to our families that day and will be sure to share it with you all.

Hope you take time to enjoy this season amidst all the holiday preparations!!