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Vegan Triple Chocolate Shortbread Brownies

Vegan Triple Chocolate Shortbread Brownies that Wow Your Taste Buds

Indulge in these Vegan Triple Chocolate Shortbread Brownies, a delightful treat perfect for any occasion, with rich chocolate and no dairy or eggs.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 16 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Layer
  • 240 g Plain/All-Purpose Flour Provides structure to the shortbread and brownie layers.
  • 40 g Cocoa Powder Adds deep chocolate flavor to the shortbread base.
  • 200 g Caster Sugar Sweetens the shortbread layer; dissolves easily in batter.
  • 170 g Dairy-Free Butter Creates a rich, buttery texture.
For the Brownie Layer
  • 60 g Cocoa Powder Enhances the deep chocolate flavor in the brownie layer.
  • 220 g Caster Sugar Sweetens both layers.
  • 120 ml Aquafaba Acts as an egg replacement for moisture.
  • 170 g Dairy-Free Dark Chocolate Melted for a luscious, fudgy base.
For the Ganache
  • 130 g Dairy-Free Dark Chocolate Creates a glossy ganache.
  • 100 g Dairy-Free Cream Necessary for a smooth and creamy ganache.
For Decoration
  • 20 g Dairy-Free White Chocolate Chips Adds a cute touch for ghostly decorations.
  • 50 g Dairy-Free White Chocolate Chips Reserved for piping ghost shapes.

Equipment

  • 8 x 8 inch baking pan
  • Mixing Bowl
  • Bain-marie
  • piping bag

Method
 

Instructions
  1. Preheat your oven to 180°C (fan) and line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, and caster sugar, then rub in the cold dairy-free butter until it resembles breadcrumbs. Press into the pan and bake for 20 minutes.
  3. Melt the dairy-free dark chocolate and remaining dairy-free butter over a bain-marie. In another bowl, whip the aquafaba and caster sugar until thick.
  4. Fold the melted chocolate into the whipped aquafaba. Sift in the cocoa powder and flour, mix until smooth. Stir in dairy-free chocolate chips and pour over the cooled shortbread.
  5. Bake the brownies for 30-35 minutes until a toothpick comes out with moist crumbs.
  6. Melt dairy-free dark chocolate and dairy-free cream together to make a ganache. Spread it over the cooled brownies.
  7. Melt the dairy-free white chocolate and pipe ghost shapes onto the ganache. Allow to set in the fridge for 1-2 hours.
  8. Lift the brownies from the pan using parchment paper, slice into squares, and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 3gSugar: 15gCalcium: 1mgIron: 10mg

Notes

Allow brownies to cool completely before slicing to maintain moisture and chewiness.

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