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Vegan Triple Chocolate Shortbread Brownies

Irresistible Vegan Triple Chocolate Shortbread Brownies Delight

Enjoy these Vegan Triple Chocolate Shortbread Brownies, a delightful treat perfect for Halloween with rich layers and chocolate flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 16 squares
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Layer
  • 1 cup Plain / All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1/4 cup Cocoa Powder Use Dutch-processed cocoa for a richer taste.
  • 1/2 cup Caster Sugar Granulated sugar can be used; texture may vary.
  • 1/2 cup Dairy-Free Butter Options like Naturli Vegan Block work well.
For the Brownie Batter
  • 1 cup Dairy-Free Dark Chocolate Ensure it's dairy-free.
  • 1/3 cup Aquafaba (Chickpea Brine) Replace eggs.
For the Ganache
  • 1/2 cup Dairy-Free Cream Any vegan single or double cream works great.
  • 1/2 cup Dairy-Free White Chocolate Chips Substitute with another type of dairy-free chocolate if necessary.

Equipment

  • mixing bowl
  • electric mixer
  • parchment paper
  • 8x8 inch square pan
  • Heatproof bowl
  • spatula
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F, fan) and line an 8x8 inch square pan with parchment paper.
  2. In a mixing bowl, sift together flour, cocoa powder, and caster sugar. Cut in dairy-free butter until resembling coarse crumbs. Press evenly into the prepared pan and bake for 20 minutes.
  3. For the brownie batter, sift together cocoa powder and flour in a separate bowl. Melt dairy-free dark chocolate and dairy-free butter together in a heatproof bowl.
  4. Whip aquafaba and sugar until thick and glossy, then fold in melted chocolate mixture.
  5. Fold sifted dry ingredients into wet mixture. Pour brownie batter over baked shortbread layer and sprinkle with chocolate chips. Bake for 30-35 minutes.
  6. Cool in the pan for 10 minutes. Melt dairy-free dark chocolate and mix in dairy-free cream to make ganache. Spread over brownie layer.
  7. Melt dairy-free white chocolate, create ghost shapes on ganache, and chill for 1-2 hours.
  8. Lift brownies out using parchment overhang, slice into squares, and serve.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gCalcium: 1mgIron: 8mg

Notes

Whip aquafaba well for light texture. Don’t over-mix and check for doneness with a toothpick. Allow brownies to cool completely before slicing.

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