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Brownie Shortbread Bars with Ganache


  • Author: Dulcia
  • 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

Scale

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)
12 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