These homemade vegan shortbread brownies are like the gourmet version of box mix brownies, along with the most delicious and buttery shortbread imaginable. They are rich, chewy and buttery, filled with chocolate. You’re going to love them!
Vegan shortbread fudge brownies
When it come’s to desserts, we’re normally forced to choose between two desires, but why not go all out and combine both?! A light, buttery and vanilla shortbread, paired with the most incredible chocolatey and rich brownie makes for the ultimate treat. They’re a game changer!
I’m extremely indecisive when it comes to what to choose for dessert. I love cakey treats, but i am also a cookie girl. The idea of combining shortbread and brownie is genius! The magic is in the texture. The base is light and melts in your mouth, and the brownie on top is rich, chocolatey with a paper thin crinkly top. It’s in its own league.
What makes these the best shortbread brownies?
When I recipe tested these brownies for the first time, I was blown away. They were the exactly as i desired.
My brownies are not only vegan and scrumptious, but they are really easy to make! You only need a handful of ‘easy to find’ ingredients to make this recipe. Not only that, but you’ll need a few simple techniques as-well. This is mainly due to three steps in this recipe:
- Whipping the aquafaba and sugar together for the brownie which helps with the super smooth, crinkly top. Whipping the aquafaba helps create a light texture, while giving your that classic crinkle brownie top.
- Melting the butter and chocolate together for pouring over the aquafaba mixture. Adding melted chocolate (along with the melted butter) into the brownie makes them insanely delicious! It makes them even more fudgey.
- Rubbing cold butter into the dry mixture for the shortbread. Doing this will result in a melt in your mouth shortbread which is irresistible! Always use cold butter for this!
How to make the best vegan shortbread brownies?
These brownies have 3 layers – a shortbread base, brownie middle and a chocolate ganache topping. They’re too tasty not to make, here’s how to make them:
- Pour dry ingredients into a bowl along with the vanilla. Add in the cold butter, rub everything together with your fingertips until a dough forms.
- Press dough into the lined pan, bake until golden.
- Sift dry ingredients into a bowl.
- Melt chocolate and butter together until smooth.
- Add aquafaba and sugar into a mixing bowl and whizz up until smooth and glossy. Use an electric mixer with balloon whisk attachment for best results.
- Pour chocolate mixture over the aquafaba and fold together to combine, making sure not to over mix / don’t deflate the aquafaba mixture.
- Sift in the dry ingredients and fold to combine.
- Add in chocolate chunks.
- Pour over the shortbread, return back to the oven and bake until ready. Allow to cool fully before adding on the ganache.
- Melt cream and chocolate then pour over the brownie. Allow to set then slice brownies into bars and serve. Top with chunks of chocolate.
Helpful tips and tricks for the best shortbread brownies:
Allow the brownies to cool:
I say this with many of my recipes, it’s always so important to allow bakes like cupcakes, cakes and brownies to cool before tucking into them. This is especially the case for these brownies as the chocolate needs to settle and solidify before digging in (unfortunately) – haha! Don’t worry, they’ll be worth the wait…. trust me!
If you try to cut these brownie when they’re still warm, it will be extremely sticky and gooey …unless that’s what you’re going for! The brownies won’t hold their shape and you would probably have to eat them with a spoon, which isn’t a bad thing but it’s not what were going for with bars. Allowing the brownies to cool fully gives the chocolate and butter time to return back to a more solid consistency.The texture once ready is incredible. Again, they’re worth the wait!
Cut the brownies with a sharp, warm knife:
You always see bars with perfectly clean and neat edges and wonder ‘ how can I achieve that?!’. Well, there are a few tricks and believe it or not, anyone can do them! Before slicing the brownies, submerge a sharp knife in warm water for around 3-5 minutes allowing it to heat up. When you slice the brownie now, the heat from the knife will ever so slightly melt the chocolate making the knife slide right through.
Make sure to wipe the knife with some kitchen paper towels in-between each cut. Doing this will remove any excess brownie or crumb stuck to the knife so when you make the next cut, it wont lead to a messy edge.
How to keep the brownies fresh:
Luckily these brownies keep their moisture and fudgeyness, but to keep them as perfect as the day you made them, make sure to store them in a tightly sealed container in the fridge. Make sure to leave them our of the fridge for an hour before enjoying. This gives the chocolate and butter time to come back to room temperature, making for a chewy brownie.