Okay, let’s be real – sometimes you just NEED a ridiculously good dessert. And if you’re like me, navigating the world of vegan baking can be…tricky. I’ve had my share of hockey-puck cookies and crumbly cakes, trust me! But I think I’ve finally cracked the code with these **Vegan Triple Chocolate Shortbread Brownies**.
Seriously, these are *insane*. I’m talking rich, fudgy, intensely chocolatey goodness that even non-vegans will devour. The other day, I brought a batch to a party, and they were GONE in minutes! I didn’t even get one! (Okay, I snuck a tiny corner piece when nobody was looking ). But seriously, if you’re looking for a show-stopping dessert that’s secretly vegan, this is it. These vegan brownies are the answer to your chocolate prayers, I promise!
Why You'll Love These Vegan Triple Chocolate Shortbread Brownies
Okay, so why should you bother making these, right? Here's the deal:
- Intensely chocolatey – like, seriously, whoa!
- Super easy to make – even I can’t mess them up (usually!).
- Perfect for vegans AND non-vegans – everyone will love them!
- Great for parties (if they last that long!).
- They’ll satisfy even your most intense chocolate cravings. Trust me on this one.
Ingredients for Vegan Triple Chocolate Shortbread Brownies
Alright, let’s gather our goodies! Here’s what you’ll need for these amazing vegan triple chocolate shortbread brownies. Don’t skimp on the chocolate – that’s the whole point!
- 1 cup (2 sticks) vegan butter, softened. Seriously, softened is KEY!
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips
- 1/2 cup vegan dark chocolate, chopped (I like to use a good quality one!)
- 1/4 cup vegan white chocolate chips. These are optional, but they add a nice touch!
Make sure you have everything ready before you start – it makes things so much easier, trust me!
How to Make Vegan Triple Chocolate Shortbread Brownies: Step-by-Step Instructions
Okay, ready to get baking? Don’t worry, it’s easier than it looks! Just follow these steps, and you’ll be sinking your teeth into a fudgy, chocolatey dream in no time.
Preparing the Shortbread Base for Vegan Triple Chocolate Shortbread Brownies
First things first: Pre-heat your oven to 325°F (160°C). This is super important, so don’t forget! Also, line an 8×8 inch baking pan with parchment paper. This will save you SO much hassle later when you’re trying to get those brownies out. Trust me on this one!
In a large bowl (I like to use my stand mixer, but a hand mixer works too!), cream together your softened vegan butter, granulated sugar, and powdered sugar until it’s light and fluffy. This might take a few minutes, but it’s worth it! You want it nice and airy.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Now, gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! The dough will be crumbly – and that’s totally okay! Don’t panic!
Assembling the Vegan Triple Chocolate Shortbread Brownies
Now comes the fun part! Press about half of the crumbly dough into the prepared baking pan. You want to create a nice, even shortbread base. It might feel a little loose, but just keep pressing, and it’ll come together.
Sprinkle those glorious vegan chocolate chips and chopped dark chocolate evenly over the shortbread base. Don’t be shy! This is where the “triple chocolate” magic happens!
Crumble the remaining dough over the chocolate layer. It doesn’t have to be perfect – just try to distribute it evenly. Finally, sprinkle those vegan white chocolate chips on top. Ooh, pretty!
Baking Your Vegan Triple Chocolate Shortbread Brownies to Perfection
Pop that pan into the preheated oven and bake for 30-35 minutes. You’ll know they’re ready when the edges are set and the center is *slightly* soft. If you want a super fudgy brownie, slightly underbake them.
Now, this is the hardest part: Let them cool *completely* before cutting into squares. I know, I know, it’s torture! But trust me, they’ll be much easier to cut and they’ll taste even better once they’ve cooled down. I usually stick mine in the fridge to speed up the process (shhh!).
Tips for the Best Vegan Triple Chocolate Shortbread Brownies
Want to take these already amazing vegan triple chocolate shortbread brownies to the NEXT LEVEL? Of course, you do! Here are a few little secrets I’ve learned along the way:
- Don’t overmix the dough! Seriously, just until it comes together. Overmixing leads to tough brownies, and nobody wants that.
- Use high-quality vegan chocolate. It makes a HUGE difference! Splurge a little – you deserve it!
- Make sure your vegan butter is properly softened. Like, *really* softened. This will help it cream together with the sugar properly.
- And I can’t stress this enough: let them cool completely before cutting! Patience, my friend, patience!
Follow these tips, and you’ll be baking like a pro in no time!
Vegan Triple Chocolate Shortbread Brownies: Ingredient Notes and Substitutions
Okay, let’s talk ingredients! Sometimes you gotta make a few tweaks, right? So, here’s the lowdown on what you can swap in (and what you really shouldn’t!):
- **Vegan Chocolate:** Go wild! Use your favorite brands. Dark, milk (vegan, of course!), even some with caramel bits if you’re feeling extra fancy! Just make sure it’s good quality – it really does make a difference.
- **Flour:** Wanna make these gluten-free? Easy peasy! Just swap the all-purpose flour for a gluten-free blend. I like Bob’s Red Mill – it works great! You might need to add a *tiny* bit more liquid if the dough seems too dry.
- **Sugar:** I haven’t tried it myself, but I bet you could sub the granulated sugar with coconut sugar. It’ll give the brownies a slightly different flavor, but still yummy! I wouldn’t mess with the powdered sugar, though – it’s kinda important for that shortbread texture.
And hey, if you’re not sure about something, just ask! I’m always happy to help a fellow baker out!
Frequently Asked Questions About Vegan Triple Chocolate Shortbread Brownies
Got questions? I’ve got (hopefully!) answers! Here are a few of the most common questions I get about these amazing vegan triple chocolate shortbread brownies:
Can I use regular butter?
Ugh, please don’t! These are *vegan* brownies! Plus, vegan butter works SO well in this recipe – you honestly won’t even notice the difference. I like Miyoko’s Kitchen Cultured Vegan Butter, but any good quality vegan butter will do.
Can I make these gluten-free?
Yep! Just swap the all-purpose flour for a gluten-free blend. I mentioned Bob’s Red Mill earlier, and I really do think it’s the best. Just watch the dough – it might need a little extra liquid if it seems too dry.
How do I store the brownies?
Easy! Just pop them in an airtight container at room temperature. They’ll stay fresh for about 3-4 days (if they last that long!).
Can I freeze these Vegan Triple Chocolate Shortbread Brownies?
You betcha! Wrap them individually in plastic wrap, then put them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. Just thaw them out at room temperature before devouring!
What can I substitute for white chocolate chips?
If you’re not a fan of white chocolate (gasp!), you can totally leave them out or swap them for more dark chocolate chips. Or, get creative and use chopped nuts, dried cranberries, or even vegan sprinkles! It’s your brownie masterpiece – go wild!
Storing Your Vegan Triple Chocolate Shortbread Brownies
Okay, so you’ve managed NOT to eat all the vegan triple chocolate shortbread brownies in one sitting (I’m impressed!). Now, how do you keep ’em fresh? Simple! Just pop them into an airtight container. They’re best stored at room temperature. That’s it! If you want to warm them up a bit (and who wouldn’t?), a few seconds in the microwave works wonders!
Estimated Nutritional Information for Vegan Triple Chocolate Shortbread Brownies
Okay, let’s talk numbers…sort of. I’m no nutritionist, so please remember that this is just an *estimate*. The actual nutritional information will vary depending on the specific ingredients and brands you use.
So, with that disclaimer out of the way, here’s a rough idea of what you’re looking at per brownie: Calories: A LOT (hey, it’s dessert!), Sugar: Probably more than you should have in one sitting (but who’s counting?), Fat: Definitely some (but it’s GOOD fat, right?).
Seriously, though, don’t sweat the numbers too much. These vegan triple chocolate shortbread brownies are meant to be enjoyed! Just savor every bite and maybe go for a walk afterward.
Enjoyed This Vegan Triple Chocolate Shortbread Brownies Recipe?
Woohoo! Did you love these vegan triple chocolate shortbread brownies as much as I do? Leave a comment below and let me know! Don’t forget to rate the recipe and share it with your friends on social media. Happy baking!
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Devour 3-Layer Vegan Triple Chocolate Shortbread Brownies
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Decadent vegan triple chocolate shortbread brownies. Rich, fudgy, and intensely chocolatey.
Ingredients
- 1 cup vegan butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips
- 1/2 cup vegan dark chocolate, chopped
- 1/4 cup vegan white chocolate chips
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, cream together vegan butter, granulated sugar, and powdered sugar until light and fluffy.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Dough will be crumbly.
- Press half of the dough into the prepared baking pan to form the shortbread base.
- Sprinkle vegan chocolate chips and chopped dark chocolate evenly over the shortbread base.
- Crumble the remaining dough over the chocolate layer.
- Sprinkle vegan white chocolate chips on top.
- Bake for 30-35 minutes, or until the edges are set and the center is slightly soft.
- Let cool completely before cutting into squares.
Notes
- For a fudgier brownie, slightly underbake.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
