Shortbread Brownie Bars

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A buttery shortbread layer, a rich brownie filling, and a decadent chocolate ganache make up these shortbread brownie bars. 

As the temperatures drop and the holiday season approaches, our cravings for warm, gooey treats hit their peak. To satisfy those sweet tooth hankerings and spread some joy this season, I present to you a mouthwatering delight: Shortbread Brownie Bars. This tantalizing treat marries the buttery goodness of shortbread with the rich, fudgy embrace of brownies, all topped off with a luscious layer of ganache. Let’s make them. 

Ingredients 

Shortbread layer:

1 ½ Cup All-Purpose Flour

⅓ Cup Brown Sugar, packed (dark, light, or golden would all work; I used light)

¾ Cup Salted Butter, melted

Pinch of Salt

Brownie layer: 

1 cup

 Salted Butter, melted

¾ Cup Chocolate Chips of choice (I used semi-sweet)

1 Cup Granulated Sugar

2 Large Eggs, at room temperature

2 Teaspoons Pure Vanilla Extract

¾ Cup Unsweetened Cocoa Powder

2 tablespoons black cocoa powder

¼ teaspoon salt

⅔ Cup All-Purpose Flour

 Ganache layer:

1 cup semi-sweet chocolate chips or chunks

½ cup heavy cream

Instructions

For the Shortbread:

Start by preheating your oven to 350°F (175°C).

In a medium bowl, combine the all-purpose flour, brown sugar, a pinch of salt, the melted butter, and a touch of vanilla extract. Mix this heavenly concoction until it forms a smooth, not-too-sticky dough, which should take around 30 to 60 seconds.

Grab your 8×8 baking pan, give it a quick spray of nonstick spray, and line it with parchment paper for easy removal later.

Gently press the shortbread dough into the prepared pan. Bake this beautiful foundation for 10-12 minutes, or until it turns a delightful golden hue. While that’s happening, let’s work on the brownie layer.

For the Brownies:

Take that melted butter and your choice of chocolate chips (I recommend semi-sweet for the perfect balance), and combine them in a medium-sized bowl. Whisk them together until they meld into a smooth, decadent mixture with no chips in sight.

Now, add the granulated sugar and mix it well, followed by the eggs and vanilla extract. Keep mixing until everything is delightfully smooth.

It’s time to introduce your dry ingredients. Sprinkle in the all-purpose flour, cocoa powder, a touch of black cocoa powder for depth, and a pinch of salt. Stir it all together until you have a harmonious brownie batter.

Pour this luscious brownie batter onto the cooled shortbread crust, spreading evenly.

Pop it back into the 350°F (175°C) oven for 25-30 minutes. The brownies will reward your patience by fully setting up in the middle. But here’s the trick – don’t even think about frosting them until they’ve cooled completely.

For the Ganache:

Start by heating the heavy cream in the microwave for one minute on high, or warm it on the stovetop in a saucepan over medium to high heat until you see those bubbles forming. Carefully remove the cream from the heat.

Add your choice of chocolate chunks to the hot cream and let them sit together for 5 minutes. Then, whisk this heavenly concoction until it becomes a silky, smooth ganache.

With great care and anticipation, pour this luxurious ganache over the Shortbread Brownie Bars, and with a spatula, spread it evenly over the top.

Your masterpiece deserves a short, sweet chill in the refrigerator for about 10 minutes or until the ganache cools down.

Now, all that’s left to do is slice these Shortbread Brownie Bars into 16 squares and serve them to your eagerly awaiting guests or simply indulge in their pure bliss on your own. If, by some miracle, you have any left over, store them in an airtight container at room temperature for three to five days.

These Shortbread Brownie Bars are a testament to the magic that can happen when shortbread, brownies, and ganache unite. A symphony of textures and flavors await anyone lucky enough to take a bite. Whether you’re sharing them at a holiday gathering or savoring them by the cozy fireplace with a cup of your favorite hot beverage, these bars are sure to bring warmth and delight to your taste buds. Enjoy!

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping. 

43% Oat Milk Chocolate + Coconut Sugar by Scharffenberger are dairy free + allergen friendly chcolate chunks and would work great in the brownies and the ganache. 

If you loved these shortbread brownie bars, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO, 

Heather 

PS- be sure to give my Peanut Butter Stuffed Brownies and my Andre Mint Oreo Brownies a try too!