Description
Rich, chocolatey Brownie Shortbread Bars with Ganache blend crumbly shortbread and fudgy brownie layers into an irresistible dessert. Chocolate enthusiasts will savor each luxurious bite of this decadent treat that perfectly balances crisp and creamy textures.
Ingredients
Scale
Main Ingredients:
- 2 cups (240g) all-purpose flour
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) sugar
Finishing Ingredients:
- 1/4 teaspoon salt
Instructions
- Create a foundational shortbread layer by blending softened butter with sugar until airy and pale. Gently fold in flour and a pinch of salt, mixing until a cohesive dough forms.
- Press the shortbread mixture uniformly into a parchment-lined 9×9-inch baking pan, ensuring an even surface and smooth edges.
- Bake the shortbread base in a preheated oven at 350°F (175°C) for approximately 20 minutes, watching for a delicate golden hue across the surface.
- While the shortbread cools, prepare the brownie layer by whisking melted butter with sugar until thoroughly integrated.
- Incorporate eggs and vanilla extract into the butter mixture, stirring until the consistency becomes smooth and glossy.
- Sift cocoa powder, flour, and salt directly into the wet ingredients, folding gently to create a rich, dark batter without overmixing.
- Pour the brownie mixture over the slightly cooled shortbread base, spreading carefully to achieve complete coverage.
- Return the pan to the oven and bake for 25-30 minutes, ensuring the center is set but still maintains a slight fudgy texture.
- Allow the brownie layer to cool completely at room temperature, which helps develop deeper flavor and stable structure.
- For the ganache, warm cream until it reaches a gentle simmer, then immediately remove from heat.
- Add finely chopped chocolate to the hot cream, letting it rest momentarily to encourage melting, then stir until achieving a silky, uniform consistency.
- Drizzle the glossy ganache over the cooled brownie layer, tilting the pan to ensure complete and even coverage.
- Refrigerate the dessert for approximately 2 hours, permitting the ganache to set and the layers to meld into a decadent, multi-textured treat.
Notes
- Ensure butter is at room temperature for smoother shortbread base mixing and better texture.
- Use high-quality cocoa powder and chocolate for richer, more intense flavor profile.
- Line pan with parchment paper with overhang for easy removal and clean cutting of bars.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend in both shortbread and brownie layers.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 211
- Sugar: 8.3 g
- Sodium: 0.2 mg
- Fat: 15.8 g
- Saturated Fat: 9.4 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 19.2 g
- Fiber: 0.5 g
- Protein: 1.7 g
- Cholesterol: 41 mg