What makes the first layer of these brownies unique?

The first layer is a shortbread base made with rolled oats pulsed into a coarse flour, combined with self-raising flour, coconut sugar, bicarbonate of soda, and vegan butter.

How is the fudgy texture of the second brownie layer achieved?

The second layer incorporates melted dark chocolate with soy milk, mashed banana, and mixed nuts into a self-raising flour and coconut sugar mixture, creating a rich, moist brownie.

What ingredients are used for the chocolate ganache topping?

The third layer is a smooth chocolate ganache made by melting dark chocolate, icing/confectioner's sugar, and soy cream together.

What is the recommended chilling time for these brownies?

The brownies should be chilled for 2 hours in the fridge after the ganache is poured over them to allow them to set properly before slicing.

How long do these Shortbread Brownies keep fresh?

These brownies can be stored for up to 3 days in an airtight container in the fridge.

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Shortbread Brownies With Chocolate Ganache
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Sliced vegan shortbread brownies with a visible oat shortbread base, a rich chocolate brownie layer, and a smooth chocolate ganache topping, garnished with chopped nuts on a serving plate.

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Chocolate

Shortbread Brownies With Chocolate Ganache [Vegan]

Can it get any better? Conveniently sliced into smallish squares, these are the perfect sweet treat to bring to a picnic, a potluck, or to a friend’s house if it’s one of those days.

Ingredients You Need for Shortbread Brownies With Chocolate Ganache [Vegan]

For the first level:

1 + 1/2 cups rolled oats
1 + 1/4 cups self-raising (wholemeal) flour
1/2 cup coconut sugar
1 tsp bicarbonate of soda
1/2 cup + 1 tbsp vegan butter

For the second level:

1 cup self-raising (wholemeal) flour
1/4 cup coconut sugar
3.5 oz mixed nuts, roughly chopped
1 banana, peeled and mashed
7 oz dark chocolate, chopped
3/4 cup + 1 tbsp soy milk

For the third level:

5.3 oz dark chocolate, chopped
1 + 1/2 tbsp icing/confectioner’s sugar
3/4 cup soy cream

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How to Prepare Shortbread Brownies With Chocolate Ganache [Vegan]

Pre-heat the oven to 180ºC (350ºF). Grease the bottom of a cake tin.
In a food processor, pulse the rolled oats into a coarse flour, then add the remaining ingredients and pulse till the mixture resembles thick wet sand. Press this batter into the bottom of the cake tin, evening it out with your fingertips, and bake for 10 minutes.
Meanwhile, prepare the second layer: in a small saucepan over medium heat melt the chopped chocolate in the soya milk, stirring to combine. Lightly combine the flour and sugar in a large mixing bowl, then fold in the mashed banana, melted chocolate and most of the chopped nuts.
Pour the chocolate batter over the baked first layer, smooth out the top with a spatula and place back in the oven for another 20 minutes.
For the third layer, melt all the ingredients in a small saucepan over medium heat. Set aside to set a little while the brownies are cooling.
Pour the somewhat cooled chocolate over the brownies, evening out the ganache with a spatula. Chill for 2 hours in the fridge before carefully releasing the brownie cake from the tin and slicing into 20 squares. Top with the leftover chopped nuts.
Keeps for up to 3 days in an airtight container in the fridge.