Haunted Chocolate Shortbread Brownie Bars


For the Chocolate Shortbread:

  • 240g plain/all-purpose flour
  • 40g cocoa powder
  • 140g caster sugar
  • 230g cold dairy-free butter

For the Brownie:

  • 60g cocoa powder
  • 180g plain/all-purpose flour
  • 170g dairy-free dark chocolate
  • 110g dairy-free butter
  • 120ml aquafaba (chickpea brine)
  • 280g caster sugar
  • 20g dairy-free white chocolate chips
  • 30g dairy-free dark chocolate chips

For the Ganache:

  • 130g dairy-free dark chocolate
  • 100g dairy-free cream (refer to notes for alternatives)
  • 50g dairy-free white chocolate


Chocolate Shortbread:

  1. Preheat the oven to 180℃ (fan setting). Line an 8×8 inch square tin with parchment paper, leaving an overhang on the sides for easy removal.
  2. Sift the flour, cocoa powder, and sugar into a bowl. Stir to combine.
  3. Add the cold butter. Using fingertips, incorporate the butter until the mixture forms a crumbly dough.
  4. Press this dough into the tin’s base. Tip: Dust hands with flour/cocoa to prevent sticking.
  5. Bake for 20 minutes or until slightly puffed. Remove and set aside.

Brownie: 6. In a bowl, sift together the cocoa powder and flour.

  1. Set up a bain-marie by heating water in a pan and placing a heatproof bowl containing the dairy-free chocolate and butter on top. Melt the ingredients together, stirring occasionally.
  2. Whip together the aquafaba and sugar until thick and glossy using a stand mixer or electric hand whisk.
  3. Gently fold the melted butter/chocolate mix into the aquafaba.
  4. Gradually sift in the flour and cocoa, gently folding until combined.
  5. Pour this batter over the shortbread base. Level off.
  6. Sprinkle white and dark chocolate chips over the batter, pressing them slightly.
  7. Bake for 30-35 minutes. Once baked, cool entirely in the tin on a wire rack.

Ganache and Assembly: 14. Melt the dark chocolate using the bain-marie method. Add dairy-free cream, whisking until smooth.

  1. Spread this ganache over the brownie layer.
  2. Melt the white chocolate, then transfer to a piping bag. Pipe ghost shapes onto the ganache.
  3. Use ganache in a separate piping bag to add eyes and mouths to the ghosts.
  4. Chill in the fridge for 1-2 hours or until set.
  5. Lift out the brownie using the paper overhangs and place it on a board. Slice into bars using a hot knife.

Serve your spooky Haunted Chocolate Shortbread Brownie Bars and enjoy!

content team

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