Easy Brownie Shortbread Bars with Ganache – Looking for the perfect dessert. That combines the buttery crunch of shortbread. With the rich decadence of brownies. And a luxurious layer of ganache? These Easy Brownie Shortbread Bars with Ganache. Are a delicious treat. With a crisp shortbread base, and fudgy brownies. And a smooth, silky ganache topping. It’s the ultimate dessert indulgence. In just a few simple steps.
The first time I made these brownie shortbread bars. I wanted to impress my family. With something extra special. I combined my love for shortbread cookies. And gooey brownies. Into one decadent dessert. And the addition of ganache. Really took it over the top. My husband took one bite. And couldn’t stop raving. About how perfect the combination was! Even my kids. Who aren’t big fans of dark chocolate. Loved the sweetness of the brownies. With the buttery crust. This recipe quickly became a family favorite. For special occasions. And sweet cravings.
What makes this Easy Brownie Shortbread Bars with Ganache truly special?
These bars are the ultimate blend of textures. And flavors: a buttery, crumbly shortbread base, rich fudgy brownies. And a creamy ganache topping. The use of Dutch-processed cocoa. And espresso powder. Elevates the brownie flavor. While the shortbread crust. Adds a delicious contrast. Plus, it’s easier than it looks—just a few steps. To create a stunning. And crowd-pleasing dessert. Whether you’re serving these for a party. Or a simple treat at home. They are guaranteed to be a hit.
What You Need To Make This Easy Brownie Shortbread Bars with Ganache Recipe?
All-purpose flour: This is the base. For the shortbread crust. Giving it structure. Make sure to spoon. And level your flour. To avoid a dense base.
Butter: Cold, unsalted butter is crucial. For a flaky shortbread texture. For the brownie layer. Melted butter brings a rich, fudgy consistency.
Cocoa powder: Using Dutch-processed cocoa. Gives the brownies a deep, intense chocolate flavor. But you can use natural cocoa powder if you prefer.
Espresso powder: It’s optional. But I highly recommend adding it. To boost the chocolate flavor. In the brownies.
Chocolate chips and dark chocolate: Choose good-quality chocolate for the ganache. And brownie base—it makes a difference. In the flavor.
Steps To Make Easy Brownie Shortbread Bars with Ganache:
Step 1: Prepare the Shortbread Crust: Preheat your oven to 350°F. And line an 8×8 inch baking dish. With parchment paper. In a bowl. Combine flour, sugar, salt, and vanilla. Cut in cold butter. Until the mixture becomes crumbly. Press the dough evenly. Into the bottom of the prepared pan. And bake for 15 minutes. Until golden. Cool slightly. Reduce oven to 325°F.
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Step 2: Make the Brownie Layer: While the crust cools. Melt butter. And sugar. In a saucepan. Over medium heat. Stir in chocolate chips. And vanilla. Until smooth. Let it cool. For 10 minutes. Then beat in eggs. One at a time. Mix cocoa, flour, salt, and espresso powder. Then fold into the chocolate mixture. Spread this batter. Over the shortbread crust. And bake for 25-35 minutes. Let cool completely.
Step 3: Prepare the Ganache: Finely chop the chocolate. And set it in a bowl. Heat the cream. In a saucepan. Until it just simmers. Then pour it over the chocolate. Stir until smooth. Then spread the ganache. Evenly over the cooled brownies. Let set. For an hour. Cut into squares. And serve.
Tip:
For perfectly layered brownie bars. Make sure the shortbread crust has cooled slightly. Before adding the brownie batter. This prevents the layers from mixing. Also, when making the ganache. Use good-quality chocolate. For a rich and silky finish. To get clean cuts. Freeze the bars for 15 minutes. Before slicing with a sharp, heated knife. Wipe the blade between each cut. To keep the edges neat. And prevent the ganache from sticking.
Frequently Asked Questions:
Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, you can. But the ganache will be sweeter. And less intense in flavor.
Can I freeze these bars?
Absolutely! Just make sure they are fully cooled. And set before wrapping them in plastic. And freezing for up to a month.
Can I make the shortbread crust gluten-free?
Yes. You can substitute the all-purpose flour. In the shortbread crust. With a gluten-free flour blend.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Brownie Shortbread Bars with Ganache
Ingredients
Shortbread Crust:
- 1 c all-purpose flour spooned and leveled
- ⅓ c granulated sugar
- ½ teaspoon coarse Kosher salt if using table salt, use half the amount
- ½ teaspoon vanilla extract
- ½ c cold unsalted butter, diced
Brownies:
- ½ c unsalted butter
- 1 c granulated sugar
- ½ c semi-sweet chocolate chips
- 2 teaspoons vanilla extract
- 2 large eggs
- ⅔ c unsweetened Dutch-processed cocoa powder
- ⅓ c all-purpose flour spooned and leveled
- ¼ teaspoon coarse Kosher salt if using table salt, use half the amount
- 1-2 teaspoons instant espresso powder optional
Ganache:
- 4 ounces good-quality dark chocolate around 55-60% cacao
- 4 ounces heavy whipping cream
Instructions
Shortbread Crust:
- Preheat your oven to 350°F. And line an 8x8-inch baking dish. With parchment paper. Making sure the paper. Covers the bottom and sides. In a bowl. Mix the flour and sugar. Salt, and vanilla. Add the cold butter. And utilize a pastry cutter (or food processor). To combine everything. Until the mixture forms moist crumbs. Press the crumbs firmly. Into the bottom of the lined pan. Bake for about 15 minutes. Until the crust. Is lightly golden. Remove. And let it cool slightly. Reduce oven temp to 325°F.
Brownies:
- While the crust cools. Prepare the brownie batter. In a saucepan. Melt the butter. And sugar. Over medium heat. Until it starts to bubble. Then cook. For an additional 2 minutes. Remove from heat. And stir in the chocolate chips. And vanilla. Until smooth. Let it 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. With flour, salt, and espresso powder. Gradually add the dry ingredients. To the wet mixture. Stirring just until combined. Spread the brownie batter. Over the cooled shortbread crust. Bake at 325°F. For 25 minutes. Or until the top. Is slightly crackled. Let the brownies cool completely.
Ganache:
- Chop the chocolate. And place it. In a bowl. In a small saucepan. Heat the cream. Until it just starts to simmer. Pour the hot cream. Over the chopped chocolate. And stir. Until smooth. And glossy. Spread the ganache evenly. Over the cooled brownies. Let it set. For about an hour. For a decorative touch. You can sprinkle. Extra chopped chocolate on top. Once the ganache is firm. Use the parchment. To lift the brownies. From the pan. And cut them. Into neat squares. Cleaning the knife between cuts. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
