High Altitude Brownie Shortbread Bars with Ganache
If you’re a fan of rich, decadent desserts, these High Altitude Brownie Shortbread Bars with Ganache are the ultimate indulgence. With a buttery shortbread crust, fudgy brownie center, and a luxurious dark chocolate ganache topping, this layered treat is perfect for any occasion. Designed specifically for high altitudes, these bars are a must-try for anyone living above sea level or those looking for a dense and delicious dessert.
Ingredients:
Shortbread Crust:
- 1 cup all-purpose flour, spooned and leveled
- 1/3 cup granulated sugar
- 1/2 tsp coarse Kosher salt (use half the amount if using table salt)
- 1/2 tsp vanilla extract
- 1/2 cup cold unsalted butter, diced
Brownies:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup semi-sweet chocolate chips
- 2 tsp vanilla extract
- 2 large eggs
- 2/3 cup unsweetened, Dutch-processed cocoa powder
- 1/3 cup all-purpose flour, spooned and leveled
- 1/4 tsp coarse Kosher salt (use half the amount if using table salt)
- 1-2 tsp instant espresso powder (optional)
Ganache:
- 4 oz good-quality dark chocolate (55-60% cacao)
- 4 oz heavy whipping cream
Directions:
Step 1: Prepare the Shortbread Crust
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking dish with parchment paper, ensuring that it overhangs the sides for easy removal later.
In a medium bowl, whisk together the flour, sugar, salt, and vanilla extract. Add the cold, diced butter and use a pastry cutter (or food processor) to blend until the mixture resembles moist crumbs. Press the crumb mixture evenly into the bottom of the prepared pan.
Bake for 15 minutes, or until the shortbread crust is a pale golden brown. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 325°F (160°C).
Step 2: Make the Brownies
In a large saucepan, melt the butter and sugar over medium heat until it begins to bubble. Let the mixture bubble for about 2 minutes, then remove from the heat. Stir in the chocolate chips and vanilla extract until the chocolate is melted and the mixture becomes smooth but slightly grainy. Allow the mixture to cool for about 10 minutes.
Next, beat in the eggs one at a time until the mixture is smooth.
In a separate bowl, sift together the cocoa powder, flour, salt, and optional espresso powder. Gently fold the dry ingredients into the chocolate mixture until just combined. The batter will be thick. Spread the brownie batter evenly over the pre-baked shortbread crust.
Bake at 325°F for exactly 25 minutes. The top should be crackled and slightly puffed. Let the brownies cool completely before proceeding to the next step.
Step 3: Prepare the Ganache
Finely chop the dark chocolate and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer around the edges. Remove from heat and pour the hot cream over the chopped chocolate. Stir the mixture until it becomes smooth and shiny.
Spread the ganache evenly over the cooled brownies. If desired, sprinkle some extra chopped chocolate over the top for a decorative finish. Allow the ganache to set for about an hour.
Step 4: Slice and Serve
Once the ganache has set, use the parchment paper overhang to lift the brownies out of the pan and transfer them to a cutting board. Use a sharp knife to cut the brownies into clean slices, wiping the knife between cuts for neat edges.
Recipe Details:
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour and 10 minutes (plus cooling and setting time)
- Servings: 16 bars
- Calories: 350 kcal per bar
Why You’ll Love These High Altitude Brownie Shortbread Bars:
- Perfect for High Altitudes: This recipe is designed specifically to work at higher elevations, meaning your brownies will turn out rich and fudgy without any adjustments.
- Layered Perfection: The buttery shortbread base, combined with a decadent brownie layer and topped with smooth ganache, creates a dessert that’s bursting with flavor and texture.
- Rich Ganache: The chocolate ganache topping is silky, smooth, and adds a luxurious finish to these already indulgent bars.
Tips for Success:
- Chill the Ganache: Let the ganache set fully before slicing the bars to ensure clean, neat cuts.
- Use Good Quality Chocolate: Since the ganache is the final layer, using high-quality dark chocolate will make a noticeable difference in taste and texture.
- Baking at High Altitudes: If you’re baking at sea level, you may need to slightly adjust the baking times or temperature to achieve the same results.
These High Altitude Brownie Shortbread Bars with Ganache are the ultimate dessert for anyone who loves layers of chocolate and buttery goodness. Whether you’re baking for a special occasion or just treating yourself, these bars will impress with their rich flavors and perfect textures. Enjoy!
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High Altitude Brownie Shortbread Bars with Ganache
- Total Time: 1 hour and 10 minutes (plus time for cooling and setting)
- Yield: 16 1x
Description
These High Altitude Brownie Shortbread Bars with Ganache are a perfect combination of textures and flavors. The buttery shortbread base provides a crisp contrast to the rich, fudgy brownie layer, and the silky chocolate ganache adds an indulgent finish. Each bite delivers a satisfying crunch followed by a smooth, melt-in-your-mouth experience, making this dessert both elegant and irresistible.
Ingredients
Shortbread Crust:
1 cup all-purpose flour, spooned and leveled
1/3 cup granulated sugar
1/2 tsp coarse Kosher salt (use half the amount if using table salt)
1/2 tsp vanilla extract
1/2 cup cold unsalted butter, diced
Brownies:
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup semi-sweet chocolate chips
2 tsp vanilla extract
2 large eggs
2/3 cup unsweetened, Dutch-processed cocoa powder
1/3 cup all-purpose flour, spooned and leveled
1/4 tsp coarse Kosher salt (use half the amount if using table salt)
1–2 tsp instant espresso powder (optional)
Ganache:
4 oz good-quality dark chocolate (55-60% cacao)
4 oz heavy whipping cream
Instructions
Shortbread Crust:
Preheat the oven to 350°F (175°C). Line an 8×8 inch square baking dish with parchment paper, allowing the paper to overhang the sides for easy removal later.
In a bowl, mix the flour, sugar, salt, and vanilla. Add the cold, diced butter and use a pastry cutter (or food processor) to cut the butter into the dry ingredients until the mixture forms moist crumbs.
Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until pale golden brown. Set aside to cool slightly.
Reduce oven temperature to 325°F (160°C).
Brownies:
In a large saucepan, melt the butter and sugar over medium heat until it begins to bubble. Cook for 2 minutes, then remove from heat.
Stir in the chocolate chips and vanilla until the chocolate is melted and the mixture is smooth but grainy. Let cool for 10 minutes.
Beat in the eggs, one at a time, until smooth.
In a separate bowl, sift together the cocoa powder, flour, salt, and espresso powder (if using). Stir the dry ingredients into the batter until just combined. The batter will be thick.
Spread the brownie batter evenly over the baked shortbread crust.
Bake at 325°F for exactly 25 minutes. The top should be crackled and slightly puffed. Let the brownies cool completely.
Ganache:
Finely chop the dark chocolate and place it in a bowl.
Heat the cream in a small saucepan over medium heat until it begins to simmer around the edges. Remove from heat and pour the hot cream over the chopped chocolate.
Stir until the ganache is smooth and shiny.
Spread the ganache over the cooled brownies and let it set for about an hour. If desired, sprinkle with reserved chopped chocolate for a decorative finish.
Cutting:
Once the ganache is set, lift the brownies out of the pan using the parchment paper overhang. Place them on a cutting board and use a sharp knife to cut into clean slices, wiping the knife between cuts for neat edges.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350