Brownie Shortbread Bars with Ganache: A Decadent Treat
If you’re looking for a dessert that combines rich, fudgy brownies with buttery shortbread and a silky chocolate ganache, these Brownie Shortbread Bars are the perfect indulgence. With layers of crisp shortbread, gooey brownies, and a smooth ganache topping, this treat is ideal for special occasions or when you just want to treat yourself. They’re easy to make but look and taste like they came from a bakery!
Ingredients:
For the Shortbread Crust:
- 1 cup all-purpose flour, spooned and leveled
- ⅓ cup granulated sugar
- ½ tsp coarse Kosher salt (or ¼ tsp table salt)
- ½ tsp vanilla extract
- ½ cup cold unsalted butter, diced
For the Brownies:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup semi-sweet chocolate chips
- 2 tsp vanilla extract
- 2 large eggs
- ⅔ cup unsweetened Dutch-processed cocoa powder
- ⅓ cup all-purpose flour, spooned and leveled
- ¼ tsp coarse Kosher salt (or ⅛ tsp table salt)
- 1-2 tsp instant espresso powder (optional)
For the Ganache:
- 4 oz good-quality dark chocolate (55-60% cacao)
- 4 oz heavy whipping cream
Directions:
1. Prepare the Shortbread Crust:
Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking dish with two sheets of parchment paper, covering both the bottom and sides for easy removal.
- In a mixing bowl, combine the flour, sugar, salt, and vanilla extract. Add the cold diced butter, and using a pastry cutter (or food processor), cut the butter into the dry ingredients until the mixture resembles fine, moist crumbs.
- Press the crumb mixture evenly into the bottom of the prepared pan to form the shortbread crust.
- Bake for 15 minutes, or until the crust turns pale golden brown. Set aside to cool slightly. Lower the oven temperature to 325°F (163°C).
2. Make the Brownies:
While the crust is cooling, melt the butter and sugar together in a large saucepan over medium heat. Once the mixture begins to bubble, cook for an additional 2 minutes before removing it from the heat.
- Stir in the chocolate chips and vanilla extract, mixing until the chocolate melts and the mixture becomes smooth and shiny. Let it cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture is well combined.
- In a separate bowl, sift together the cocoa powder, flour, salt, and instant espresso powder (if using). Gently fold the dry ingredients into the chocolate mixture, mixing until just combined.
- Spread the brownie batter evenly over the cooled shortbread crust.
3. Bake the Brownies:
Bake the brownie layer at 325°F for 25 minutes, or until the top is set and slightly puffed. The brownies should develop a crackly top and a rich, deep brown color. Once baked, allow the brownies to cool completely before adding the ganache.
4. Prepare the Ganache:
While the brownies cool, finely chop the dark chocolate and place it in a bowl.
- Heat the cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not let it boil). Pour the hot cream over the chopped chocolate.
- Let the mixture sit for a minute, then stir gently until the ganache is smooth and glossy.
5. Assemble and Serve:
Once the brownies have cooled, pour the ganache over the top, spreading it evenly with a knife or an offset spatula. Swirl the ganache for a decorative touch if desired. Let the ganache set for about 1 hour before cutting.
- To serve, lift the bars out of the pan using the parchment paper. Use a sharp knife to cut the bars into squares, wiping the blade clean between each cut for smooth edges.
Recipe Details:
- Prep Time: 20 minutes
- Baking Time: 40 minutes
- Cooling Time: 1 hour
- Servings: 12 bars
- Calories: 350 kcal per serving
These Brownie Shortbread Bars with Ganache are an irresistible combination of textures and flavors. The buttery shortbread base adds a perfect crisp contrast to the rich, fudgy brownie layer, while the smooth ganache on top takes these bars to the next level. Perfect for sharing at gatherings or as a luxurious dessert for yourself, they’re sure to satisfy any sweet tooth!
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Brownie Shortbread Bars with Ganache
- Total Time: 1 hour
- Yield: 12 1x
Description
These Brownie Shortbread Bars with Ganache are an indulgent treat that combines the buttery crunch of shortbread, the fudgy richness of brownies, and the silky smoothness of dark chocolate ganache. The layers complement each other perfectly, with the crumbly shortbread providing a base for the soft, chewy brownies, while the ganache adds an extra layer of luxurious chocolate goodness.
Ingredients
Shortbread Crust:
1 cup all-purpose flour, spooned and leveled
⅓ cup granulated sugar
½ tsp coarse Kosher salt (if using table salt, use half the amount)
½ tsp vanilla extract
½ cup cold, unsalted butter, diced
Brownies:
½ cup unsalted butter
1 cup granulated sugar
½ cup semi-sweet chocolate chips
2 tsp vanilla extract
2 large eggs
⅔ cup unsweetened, Dutch-processed cocoa powder
⅓ cup all-purpose flour, spooned and leveled
¼ tsp coarse Kosher salt (if using table salt, use half the amount)
1–2 tsp instant espresso powder (optional)
Ganache:
4 oz good-quality dark chocolate (55-60% cacao)
4 oz heavy whipping cream
Instructions
Prepare the Shortbread Crust:
Preheat the oven to 350°F (175°C). Line an 8×8 inch square baking dish with two sheets of parchment paper, covering the bottom and sides of the pan.
In a bowl, combine the flour, sugar, salt, and vanilla extract. Add the cold butter and use a pastry cutter (or food processor) to cut the butter into the dry ingredients until the mixture forms fine, moist crumbs.
Press the dough crumbs firmly into the bottom of the prepared pan to form an even layer.
Bake for 15 minutes, or until the crust is pale golden brown. Set aside to cool slightly. Reduce the oven temperature to 325°F (163°C).
Make the Brownies:
While the crust is baking, melt the butter and sugar in a large saucepan over medium heat. Once the mixture begins to bubble, cook for 2 minutes, then remove from heat.
Stir in the chocolate chips and vanilla extract until melted and shiny. Let the mixture cool for 10 minutes.
Beat in the eggs, one at a time, until the batter is smooth.
Sift together the cocoa powder, flour, salt, and espresso powder (if using) in a separate bowl. Add the dry ingredients to the batter, mixing until just combined.
Spread the brownie batter evenly over the cooled shortbread crust.
Bake for 25 minutes at 325°F, until the top is set and slightly puffed. The brownies should be crackled and browned. Cool completely.
Prepare the Ganache:
Finely chop the dark chocolate and place it in a bowl.
Warm the cream in a saucepan over medium heat until it just starts to simmer around the edges. Pour the hot cream over the chopped chocolate.
Stir the ganache until smooth and shiny. Spread the ganache over the cooled brownies, swirling it with a knife or offset spatula.
Let the ganache set for about 1 hour. Optionally, sprinkle with reserved chopped chocolate.
Serve:
To slice the bars, lift them out of the pan using the parchment paper. Cut into squares using a sharp knife, wiping the blade clean between each cut.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350