Decadent Brownie Shortbread Bars with Creamy Chocolate Ganache Recipe
Deliciously indulgent Brownie Shortbread Bars layered with a buttery shortbread crust, rich chocolate brownie batter, and finished with a smooth, glossy chocolate ganache topping. These bars combine the classic textures of crumbly shortbread and fudgy brownies with a decadent chocolate finish, perfect for dessert lovers seeking a layered chocolate treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Shortbread Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Brownie Batter
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare Shortbread Dough: In a mixing bowl, cream together softened butter and sugar until light and fluffy. Gradually add flour and salt, mixing until dough forms. Press the dough evenly into the base of a greased 9×9-inch baking pan to form the shortbread crust.
- Bake Shortbread Layer: Preheat your oven to 350°F (175°C). Bake the shortbread base for about 15 minutes or until it is lightly golden. Remove from the oven and allow to cool slightly.
- Make Brownie Batter: Melt butter in a saucepan or microwave-safe bowl. Stir in sugar, then beat in eggs and vanilla extract. Mix in cocoa powder, flour, salt, and baking powder until fully combined and smooth.
- Add Brownie Layer: Pour the brownie batter over the pre-baked shortbread crust, spreading it evenly. Return the pan to the oven and bake for an additional 20-25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Prepare Ganache: While the brownies bake, heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let stand for a minute, then stir until smooth and glossy.
- Top with Ganache: Once the brownie layer is baked and slightly cooled, pour the ganache over the top and spread it evenly. Allow the bars to cool completely, then refrigerate for about 1 hour to set the ganache.
- Serve: Once set, cut into bars and serve. Store leftover bars in an airtight container in the refrigerator.
Notes
- Use high-quality chocolate for the ganache for best flavor and texture.
- Ensure shortbread crust is not fully browned before adding brownie batter to prevent over-baking.
- Let bars cool completely before cutting to maintain clean edges.
- These bars can be stored in the refrigerator for up to 5 days, or frozen for up to 2 months.
- For a nutty variation, add chopped walnuts or pecans to the brownie batter.
Keywords: brownie bars, shortbread, chocolate ganache, layered dessert, chocolate bars, homemade brownies
