Encased in a fudgy brownie mould with crunchy oreo base, is a creamy two-tone ganache filling. It doesn't get more chocolatey than this! Great for parties, the rich, dark chocolate in the ganache is perfectly offset by the brownie and oreo base. Recommended to have a thorough read of the 5 stage process in advance.
Ingredients 
Vegan Brownie Bowl
  • • 170g/6oz self-raising flour
  • • ½ tsp salt
  • • 2 tbsp Divine Cocoa Powder
  • • 170g caster sugar
  • • 5 tbsp sunflower oil, plus extra for greasing
  • • 230ml sweetened soya milk
  • • 1 tsp vanilla extract
85% Dark Chocolate Ganache filling
  • • 1 x small water glass (when selecting, place inside the brownie bowl to ensure that the height of the glass rises above the edge of the bowl)
  • • 340 g coarsely chopped Divine 85% Dark chocolate
  • • 240 ml dairy free cream such as soya or oat
  • • 56 g vegetable fat block such as TREX, cut into small pieces
Dark Chocolate with Smooth Hazelnut Ganache filling
  • • 340 g coarsely chopped Divine Dark Chocolate with smooth hazelnut
  • • 240 ml dairy free cream such as soya or oat
  • • 56 g vegetable fat block such as TREX, cut into small pieces
Oreo Base
  • • 24 Oreo cookies
  • • 85g vegetable fat block such as TREX, melted
Decoration
  • • 1-2 90g Bars Divine Dark Chocolate with Smooth Hazelnut
  • • 100g Roughly chopped hazelnuts or other nuts such as flaked almonds
  • • Fresh fruit such as strawberries, rasberries

Stage 1: Vegan Brownie Bowl

Method

  1. Pre-heat the oven to 180C/350F/Gas 4.
  2. Line a rectangular baking tray with grease-proof paper – you may want to brush it lightly with some oil to ensure it’s completely non-stick.
  3. In a bowl sift together the flour, salt, cocoa powder and sugar.
  4. Add the sunflower oil, soya milk and vanilla extract, and mix carefully together until completely combined.
  5. Pour the mix into baking tray and spread with a spatula until even.
  6. Bake for about 13-15 minutes, until the brownies are fudgy yet firm, and leave to cool completely.

Whilst waiting for the brownie to cool, prepare the mould

  1. Brush a medium sized glass bowl (roughly 7”) with oil, over the entire inside surface.

Once the brownie has cooled it’s time to cut out our shapes to make the brownie bowl mould. Ideally you would like 7 rectangular shapes and one circle.

  1. Cut the rectangle in half lengthways
  2. Take the glass bowl and place it on the far right corner, using a knife score around the perimeter of the base
  3. Score a line down the left side of the circle you have just made from top-bottom
  4. Score two more equally spaced parallel lines to make sixths

To form the brownie bowl:

  1. Place the circular one on the bottom
  2. Working around it, insert the four rectangular pieces to make a cross pressing down on the creases as you go
  3. Use the excess shapes to fit the gaps, you may need to trim the edges or cut other shapes as you go.
  4. Once the inside is covered, press down firmly on all the brownies until the outer shell forms.
  5. Ensure all creases are airtight by looking through the bowl to check for holes. If you find any, fill them with excess cut offs
  6. You want to leave a free perimeter strip at the top of the bowl of roughly 1 1/2cm (the oreo base will sit in this space)
  7. Place the bowl in a fridge to cool

Stage 2: 85% Dark Chocolate ganache filling

Method

1.     Take your water glass and brush the entire outside surface with oil.

2.    In a medium heatproof bowl, place chopped Divine chocolate. Set aside.

3.    In a small saucepan over medium heat, bring the cream and vegetable oil to a low boil.

4.   Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute.

5.    Using a rubber spatula, stir mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds).

6.    Retrieve brownie bowl from fridge and place water glass in to the bottom of the bowl standing up.

7.    Pour mixture around the outside of the glass until it reaches top edge of the brownie.

8.    Refrigerate until set, at least 1-2 hours if not more.

When you are sure your first mix has set, prepare the inside filling

Stage 3: Hazelnut ganache filling

Method

  1. Repeat the steps from Stage 2 above to make your hazelnut ganache filling
  2. Retrieve your set mix from the fridge and leave to stand for 5 minutes
  3. To remove the water glass, gently twist and pull until you find it slides out.
  4. Pour the hazelnut ganache filling into the cove where the glass was.
  5. Refrigerate until set, at least 1-2 hours if not more.

Stage 4: Oreo Base

Method

  1. Pulse Oreo cookies, with filling, in a food processor until finely ground.
  2. Transfer crumbs to a medium bowl.
  3. Add melted vegetable fat, and mix until combined and moistened.
  4. Retrieve brownie bowl from the fridge.
  5. Press the oreo mixture onto the top of the bowl filling all free space and smooth down with the back of a dessert spoon
  6. Refrigerate for a further 2 hours or until ready to decorate

Stage 5: Decoration

Method

  1. Remove the brownie bowl from the fridge and set aside to bring to room temperature for 10-15 minutes
  2. Chop your nuts and set aside
  3. Take a knife and gently run it around the edge of the brownie
  4. Take the surface you would like to display the dessert on and place it over the top of the bowl, holding the two together flip
  5. Gently ease the glass bowl off of the brownie mould

Top Tip: If the glass does not come away from the mould you may need to leave it for longer. To speed things up, take a large heat-proof bowl and place the brownie mould inside it. Pour boiling water around the brownie mould being careful not to fill it to the top. Leave to sit for 5 -10 minutes. Repeat as necessary.

  1. Melt your chocolate in a microwave on half power in 1 minute bursts. Ensure you stir in between each go.
  2. Poor the melted chocolate over the brownie until fully coated
  3. Scatter the nuts over the melted chocolate and decorate with fresh fruit as desired.

 

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