Shortbread Brownie Bars


For the Shortbread Layer:

1 ½ cups all-purpose flour
⅓ cup packed brown sugar
¾ cup melted salted butter
Pinch of salt

For the Brownie Layer:

1 cup melted salted butter
¾ cup chocolate chips (semisweet works great)
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

For the Ganache Layer:

1 cup semisweet chocolate chips or chunks
½ cup heavy cream


For the Shortbread:

Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the all-purpose flour, brown sugar, pinch of salt, melted butter, and vanilla extract until a smooth dough forms.
Line an 8x8 baking pan with parchment paper and press the shortbread dough into the pan.
Bake for 10-12 minutes until golden brown.

For the Brownies:

In a medium-sized bowl, whisk together the melted butter and chocolate chips until smooth.
Add the granulated sugar, eggs, and vanilla extract, mixing until smooth.
Stir in the cocoa powders, salt, and all-purpose flour until well combined.
Pour the brownie batter over the cooled shortbread crust and spread evenly.
Bake for 25-30 minutes until set in the middle. Let cool completely.

For the Ganache:

Heat the heavy cream in the microwave or on the stovetop until it begins to bubble.
Remove from heat and add the chocolate chips. Let sit for 5 minutes, then whisk until smooth.
Pour the ganache over the cooled brownie layer and spread evenly.
Chill in the refrigerator for 10 minutes until set.
Slice into 16 squares and serve these heavenly Shortbread Brownie Bars to your guests or indulge in their deliciousness yourself. Any leftovers can be stored in an airtight container at room temperature for 3-5 days. Enjoy!

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