Easy Brownie Shortbread Bars with Ganache
These Easy Brownie Shortbread Bars with Ganache. Are the ultimate layered dessert. Combining a buttery shortbread crust, decadent fudgy brownie. And a luxurious ganache topping. Each bite is an explosion of textures. And flavors. With the perfect balance of sweet and salty. Whether you’re serving them. For a special occasion. Or just treating yourself. They’re guaranteed to impress!
16 Servings
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
To make these delicious bars gluten-free. Simply swap the all-purpose flour. In both the shortbread crust. And brownie layer with a gluten-free flour blend. Be sure to choose a flour blend specifically designed for baking. To maintain the structure. And the texture of the bars. The rest of the ingredients. Including the ganache. Are naturally gluten-free. So you can enjoy these rich, decadent treats. Without the worry!