Ok, truth? I’m really not into Valentine’s Day at all. I will, however, jump on any excuse to eat chocolate! And since chocolate is like some sort of Valentine’s Day food staple, naturally I had to come up with something chocolatey to mark the occasion.
These triple layered brownies definitely qualify. The first layer is a super fudgy brownie, followed by a layer of raspberry jam, then it’s all topped off with chocolate ganache. These babies are unbelievably decadent… and messy… so if chocolate smears are not your idea of sexy, then serve them with a fork 😉
Use whichever raspberry jam is your favourite, I like Crofter’s Organic because I find it’s a little less sweet. Also, to get mine in the spirit of Valentine’s Day, I used a medium sized (about 3 inches wide) heart shaped cookie cutter to cut my brownies, but you can just slice yours into squares if that’s more your thing.
“Who cares about falling in love. I’d rather fall in chocolate.”-Tori Mason
Vegan Eggnog Ice Cream
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert Cuisine: American
Makes: 9 – 12 servings
- 1/3 cup Coconut Oil
- 1/2 cup Non-Dairy, Semi-Sweet Chocolate Chips
- 3/4 cup Granulated Sugar
- 1 tbsp Ground Flaxseed
- 3 tbsp Water
- 1/4 cup Non-Dairy Yogurt (I used soy)
- 1 tsp Vanilla Extract
- 2/3 cup All-Purpose Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Raspberry Jam (I used Crofter’s Organic)
- 6 tbsp Non-Dairy Milk (I used almond)
- 2/3 cup Chocolate Chips
Preheat oven to 350°F and line an 8×8 pan with parchment paper (leave enough overhang so you can use it to lift the finish brownies out of the pan).
In a medium sized saucepan, melt the coconut oil and chocolate chips over low heat (stirring constantly). Remove from heat when thoroughly melted and allow to cool to touch.
Stir together the flour, baking soda, and salt. Set aside.
Stir together the water and flaxseed. To get it extra thick, I heated it in the microwave for about 20 seconds, but you could do this on the stove top (you’re looking for a texture similar to thick oatmeal). Add the yogurt and vanilla and mix until thoroughly combined.
Stir sugar into the cooled chocolate mixture (no need to remove it from the saucepan). Using a spoon or fork, beat in the flaxseed mixture. Stir in the flour mixture until just combined.
Spread the batter into the prepared pan and bake for 20 minutes. Remove from oven and (working quickly) gently spread the jam, evenly over the top. Return the pan back to the oven, and bake for an additional 10 minutes. Remove from oven and place on a wire rack to cool.
Immediately begin to make your ganache.
Bring the milk to just a simmer. Remove from heat and add chocolate chips. Stir until chocolate has melted and everything is thoroughly combined. Spread the ganache over the (still warm) brownies.
When the pan is cool to touch, place in refrigerator to finish setting. Brownies are ready to slice when the ganache is firm (about 2 – 3 hours).
Store in the refrigerator, but allow brownies to rest at room temperature for 20 – 30 minutes before serving.