Brownie Shortbread Bars with Ganache

Why You’ll Love This Recipe

• Easy yet Impressive: Despite the multiple layers, each component comes together quickly, resulting in a dessert that's both visually stunning and delicious.

• Variety of Textures: Enjoy the contrast between the crisp shortbread crust, dense and chewy brownies, creamy ganache, and optional chopped chocolate topping.

• Moist and Long-Lasting: The brownies remain moist and chewy for days, making them perfect for preparing in advance.

• 

Ingredients

Shortbread Crust

• 1 cup all-purpose flour, spooned and leveled

• ⅓ cup granulated sugar

• ½ teaspoon coarse kosher salt (use half the amount if using table salt)

• ½ teaspoon vanilla extract

• ½ cup cold, unsalted butter, diced

Brownies

• ½ cup unsalted butter

• 1 cup granulated sugar

• ½ cup semi-sweet chocolate chips

• 2 teaspoons vanilla extract

• 2 large eggs

• ⅔ cup unsweetened, Dutch-processed cocoa powder

• ⅓ cup all-purpose flour, spooned and leveled

• ¼ teaspoon coarse kosher salt (use half the amount if using table salt)

• 1–2 teaspoons instant espresso powder (optional)

Ganache

• 4 ounces good-quality dark chocolate (around 55–60% cacao)

• 4 ounces heavy whipping cream

Tip: You'll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Prepare the Shortbread Crust:

   • Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking dish with parchment paper, ensuring it covers the bottom and sides.
   • In a bowl, combine the flour, sugar, salt, and vanilla extract. Add the cold, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
   • Press the mixture evenly into the prepared pan. Bake for 15 minutes, or until the crust is pale golden brown. Remove from the oven and set aside to cool slightly.

2. Prepare the Brownie Layer:

   • While the crust is baking, melt the butter and sugar together in a saucepan over medium heat. Once it begins to bubble, cook for two minutes. Remove from heat and stir in the chocolate chips and vanilla extract until melted and smooth. Let the mixture cool for 10 minutes.
   • 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 espresso powder (if using). Add the dry ingredients to the wet mixture and stir until just combined.
   • Spread the brownie batter evenly over the cooled shortbread crust.
   • Bake at 325°F (163°C) for 25 minutes, or until the brownies are set and a toothpick inserted comes out with a few moist crumbs. Allow the brownies to cool completely.

3. Prepare the Ganache:

   • Finely chop the dark chocolate and place it in a heatproof bowl.
   • Heat the heavy cream in a saucepan over medium heat until it begins to simmer around the edges. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes.
   • Stir the mixture until smooth and shiny.
   • Spread the ganache evenly over the cooled brownies. If desired, sprinkle with chopped chocolate for added texture.
   • Allow the ganache to set for about an hour before cutting into bars.

Servings and Timing

• Servings: 16 bars

• Preparation Time: 30 minutes

• Baking Time: 40 minutes

• Cooling Time: 3 hours

• Total Time: 4 hours 10 minutes

Variations

• Millionaire's Shortbread Brownie Bars: For an extra indulgent treat, add a layer of caramel or dulce de leche between the brownie and ganache layers.

Storage/Reheating

• Storage: Store the bars in an airtight container at room temperature for up to 5 days.

• Freezing: Wrap individual bars in plastic wrap and place them in a freezer-safe container. Freeze for 3–6 months. Thaw at room temperature before serving.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter. Just reduce the amount of added salt in the recipe to balance the flavors.

Can I substitute the all-purpose flour with a gluten-free flour blend?

Yes, a 1:1 gluten-free flour blend should work well as a substitute.

How can I make these bars more chocolatey?

You can add chocolate chips to the brownie batter or sprinkle them on top of the ganache for added chocolate flavor.

Can I use milk chocolate instead of dark chocolate for the ganache?

Yes, milk chocolate can be used, but it will result in a sweeter ganache.

How do I prevent the ganache from cracking when cutting the bars?

Allow the ganache to set completely before cutting. Using a sharp knife and wiping it clean between cuts can also help achieve clean slices.

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Brownie Shortbread Bars with Ganache

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These Brownie Shortbread Bars with Ganache are a decadent treat that combines a buttery shortbread crust, chewy brownie layer, and a smooth dark chocolate ganache topping. The combination of textures and flavors makes them perfect for any special occasion. Easy to make, these indulgent bars will impress with their rich flavor and satisfying texture.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 4 hours 10 minutes
• Yield: 16 bars
• Category: Dessert, Bars
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Shortbread Crust:

• 1 cup all-purpose flour, spooned and leveled
• ⅓ cup granulated sugar
• ½ teaspoon coarse kosher salt (use half the amount if using table salt)
• ½ teaspoon 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 teaspoons vanilla extract
• 2 large eggs
• ⅔ cup unsweetened, Dutch-processed cocoa powder
• ⅓ cup all-purpose flour, spooned and leveled
• ¼ teaspoon coarse kosher salt (use half the amount if using table salt)
• 1–2 teaspoons instant espresso powder (optional)

For the Ganache:

• 4 ounces good-quality dark chocolate (around 55–60% cacao)
• 4 ounces heavy whipping cream

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Instructions

• Prepare the Shortbread Crust:

  • Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking dish with parchment paper.
  • Combine flour, sugar, salt, and vanilla extract in a bowl. Add cold, diced butter and blend until the mixture resembles coarse crumbs.
  • Press the mixture into the prepared pan and bake for 15 minutes until pale golden brown. Set aside to cool.

• Prepare the Brownie Layer:

  • While the crust bakes, melt butter and sugar in a saucepan over medium heat. Once it begins to bubble, cook for two minutes. Remove from heat and stir in chocolate chips and vanilla extract until smooth. Cool for 10 minutes.
  • Beat in the eggs one at a time until smooth.
  • Sift cocoa powder, flour, salt, and espresso powder (if using) together. Add to the wet mixture and stir until combined.
  • Spread brownie batter evenly over the cooled shortbread crust and bake at 325°F (163°C) for 25 minutes. Let cool completely.

• Prepare the Ganache:

  • Chop dark chocolate and place it in a heatproof bowl.
  • Heat the heavy cream over medium heat until it simmers, then pour over the chopped chocolate. Let sit for 5 minutes and stir until smooth.
  • Spread ganache evenly over the cooled brownies and let it set for about an hour before slicing.

Notes

• For added texture, sprinkle chopped chocolate on top of the ganache layer.
• If you prefer a sweeter treat, substitute milk chocolate for the dark chocolate in the ganache.