For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
Shortbread + brownies + chocolate ganache = trilevel brownies. Can it get any better? (Well, there are still 17 more chocolate recipes to come this month, so maybe it can.)
These trilevel brownies (no translation needed, this is the recipe’s original title!) are somewhat like Millionaire’s Shortbread except that one of the layers is made of BROWNIES. Just utter the word and traffic stops, weeping children cease their crying, the planets still their course, wars end abruptly… er, ok maybe not, but brownies sure know how to attract attention.
Conveniently sliced into smallish squares, these are the perfect sweet treat to bring to a picnic, a potluck, or to a friend’s house if it’s one of those days. I’m certainly grateful to have these on hand as I’m going through a wee rough patch – hopefully nothing that chocolate can’t cure.
For the first level:
120g (1 + 1/2 cups) rolled oats
185g (1 + 1/4 cups) self-raising (wholemeal) flour
80g (1/2 cup) coconut sugar
1 tsp bicarbonate of soda
140g (1/2 cup + 1 tbsp) vegan butter
For the second level:
150g (1 cup) self-raising (wholemeal) flour
40g (1/4 cup) coconut sugar
100g (3.5 oz) mixed nuts, roughly chopped
1 banana, peeled and mashed
200g (7 oz) dark chocolate, chopped
200ml (3/4 cup + 1 tbsp) soya milk
For the third level:
150g (5.3 oz) dark chocolate, chopped
1 + 1/2 tbsp icing/confectioner’s sugar
185ml (3/4 cup) soya cream
1. Pre-heat the oven to 180ºC (350ºF). Grease the bottom of a cake tin.
2. In a food processor, pulse the rolled oats into a coarse flour, then add the remaining ingredients and pulse till the mixture resembles thick wet sand. Press this batter into the bottom of the cake tin, evening it out with your fingertips, and bake for 10 minutes.
3. Meanwhile, prepare the second layer: in a small saucepan over medium heat melt the chopped chocolate in the soya milk, stirring to combine. Lightly combine the flour and sugar in a large mixing bowl, then fold in the mashed banana, melted chocolate and most of the chopped nuts.
4. Pour the chocolate batter over the baked first layer, smooth out the top with a spatula and place back in the oven for another 20 minutes.
5. For the third layer, melt all the ingredients in a small saucepan over medium heat. Set aside to set a little while the brownies are cooling.
6. Pour the somewhat cooled chocolate over the brownies, evening out the ganache with a spatula. Chill for 2 hours in the fridge before carefully releasing the brownie cake from the tin and slicing into 20 squares. Top with the leftover chopped nuts.
Keeps for up to 3 days in an airtight container in the fridge.
What’s your go-to recipe for easy to pack sweet treats?
Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on Instagram, Twitter, Facebook, Pinterest and Tumblr! You can also follow my blog through Bloglovin‘.