Dive into the world of decadent desserts with these Vegan Shortbread Brownies, a treat that combines the buttery texture of shortbread with the rich, fudgy goodness of brownies. This delightful dessert features a layer of crumbly, buttery shortbread topped with a moist and dense brownie layer. The brownie layer is made with dark chocolate, dairy-free butter, and plant-based yogurt, resulting in a lusciously fudgy texture. The addition of vegan dark chocolate protein powder not only enhances the chocolate flavor but also adds a nutritional boost. Perfect for vegans and dessert lovers alike, these shortbread brownies offer a unique combination of textures and flavors that are sure to satisfy any sweet tooth.
Ingredients:
Brownie Layer:
80g dark chocolate
80g dairy-free butter
1 cup coconut sugar
100g plant-based yogurt
1 cup self-rising flour
1/2 cup vegan dark chocolate protein powder
1 cup dairy-free milk
1/4 cup cocoa powder
1/2 cup dark chocolate chunks or chips
Shortbread Layer:
120g plain flour
70g sugar
115g dairy-free block butter
Method:
Preheat the oven to 180°C (fan setting) and line a square baking tin with greaseproof paper.
Make the shortbread by rubbing the dairy-free butter into the flour and sugar until a crumbly dough forms.
Crumble the dough into the base of the tin and press down evenly.
For the brownie layer, melt chocolate with dairy-free butter and stir in coconut sugar.
Add dairy-free milk and yogurt, stirring until smooth.
Sift in cocoa powder, flour, and protein powder, mixing until smooth and glossy.
Pour the brownie batter over the shortbread base.
Bake for 30 minutes or until almost cooked through.
Allow to cool before slicing.
Enjoy these scrumptious Vegan Shortbread Brownies, a perfect dessert for anyone who loves the combination of shortbread and brownies!
