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Shortbread Brownie Bars

A buttery shortbread layer, a rich brownie filling, and a decadent chocolate ganache make up these shortbread brownie bars. 
Course: Dessert, Snack
Cuisine: American
Keyword: brownies, chocolate, ganache, shortbread
Servings: 16

Ingredients

For the Shortbread Layer:

  • 1 ½ Cups All Purpose Flour
  • ⅓ Cup Brown Sugar of Choice, packed
  • ¾ Cup Salted Butter, melted
  • Pinch of Salt

For the Brownie Layer:

  • 1 Cup Salted Butter, melted
  • ¾ Cup Chocolate Chips of Choice (I used semisweet)
  • 1 Cup Granulated Sugar
  • 2 Large Eggs, 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

For the Ganache Layer:

  • 1 Cup Semisweet 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 8x8 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 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.
  • Pour the 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.

Notes

See blog for dietary substitutions regarding dairy and gluten.