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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.

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

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.

Find it online: https://recipesbyjanet.com/brownie-shortbread-bars-with-ganache/