Can I make Triple Chocolate Shortbread Brownies ahead of time?

Yes. In fact, they taste even better after chilling for several hours or overnight. The layers become firmer, and the flavors blend together beautifully.

Why do I need to whip the aquafaba?

Whipping the aquafaba creates air in the batter, which gives the brownies their chewy and fudgy texture. If you skip this step, the brownies will be much denser.

Can I use regular dairy ingredients instead?

Yes, if you do not need a vegan dessert. Simply replace the dairy free butter, chocolate, and cream with regular versions using the same amounts.

How do I get clean brownie slices?

Chill the brownies first. Then use a warm, sharp knife, wipe it clean after every cut, and warm it again before slicing through the ganache.

Can I decorate these brownies differently?

Absolutely. Instead of ghosts, you can add spider webs, pumpkins, bats, or simple chocolate swirls to match your Halloween theme.

Triple Chocolate Shortbread Brownies for Halloween

Description

Rich vegan Triple Chocolate Shortbread Brownies with a chocolate shortbread base, fudgy brownie layer, silky ganache, and white chocolate ghost decorations.

Ingredients

Scale

Chocolate shortbread:

240 g plain/all-purpose flour

40 g cocoa powder

140 g caster sugar

230 g cold dairy-free butter

Brownie:

60 g cocoa powder

180 g plain/all-purpose flour

170 g dairy-free dark chocolate

110 g dairy-free butter

120 ml aquafaba, chickpea brine

280 g caster sugar

20 g dairy-free white chocolate chips

30 g dairy-free dark chocolate chips

Ganache:

130 g dairy-free dark chocolate

100 g dairy-free cream

50 g dairy-free white chocolate

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Instructions

1. Preheat the oven to 180°C fan and line an 8 x 8-inch square pan with parchment, leaving an overhang for easy removal.

2. Mix the shortbread flour, cocoa, and sugar, then rub in the cold dairy-free butter until crumbly.

3. Press the shortbread mixture firmly into the pan and bake for 20 minutes.

4. For the brownie, sift together the flour and cocoa powder.

5. Melt the dark chocolate with the dairy-free butter, then let it cool slightly.

6. Whip the aquafaba with the caster sugar until thick, glossy, and ribbon-like.

7. Gently fold in the melted chocolate mixture.

8. Carefully fold in the dry ingredients.

9. Spread the batter over the baked shortbread.

10. Scatter the white and dark chocolate chips on top and lightly press them into the batter.

11. Bake for 30 to 35 minutes, then cool completely in the pan.

12. Melt the dark chocolate for the ganache.

13. Stir in the dairy-free cream until smooth.

14. Spread the ganache over the cooled brownie.

15. Reserve a little ganache in a piping bag.

16. Melt the white chocolate and transfer it to another piping bag.

17. Pipe ghost shapes over the ganache, using a skewer if needed to shape the tails.

18. Add eyes and mouths with the reserved ganache.

19. Chill for 1 to 2 hours until set.

20. Lift from the pan and slice with a warmed knife.

Notes

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Bring to room temperature before serving for the best texture.

Coconut cream, vegan single cream, or vegan double cream all work for the ganache.

Any good-quality vegan block butter can be used.

Whip the aquafaba well for a chewy, fudgy texture.

Fold the batter gently to avoid deflating the whipped aquafaba.

Cool completely in the pan to help the brownies hold their shape and retain moisture.

For clean slices, chill before cutting, trim the edges if desired, wipe the knife between cuts, and warm the knife before slicing.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Halloween Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie