Brownie Shortbread Bars with Rich Chocolate Ganache Recipe
Introduction
Brownie Shortbread Bars with Ganache combine a buttery, crumbly shortbread base with rich, fudgy brownie layers, all topped with a smooth chocolate ganache. This dessert is perfect for chocolate lovers looking for a decadent treat that’s easy to make and share.
Ingredients
- Shortbread crust (ingredients for a basic shortbread: butter, sugar, flour)
- Brownie batter (your favorite brownie mix or homemade batter)
- Chocolate for ganache (semisweet or bittersweet chocolate and heavy cream)
Instructions
- Step 1: Prepare and bake the shortbread crust in a baking pan until golden and firm. Remove from the oven but keep the oven on.
- Step 2: Pour the brownie batter evenly over the baked shortbread crust and bake again until the brownie layer is set but still fudgy inside.
- Step 3: While the brownies cool, warm the heavy cream and pour it over chopped chocolate to create the ganache. Stir until smooth.
- Step 4: Spread the ganache evenly over the cooled brownie layer. Let the bars set at room temperature or refrigerate until firm before cutting.
Tips & Variations
- Use high-quality chocolate for the ganache to enhance flavor and creaminess.
- Add a pinch of sea salt on top of the ganache for a delightful contrast.
- Incorporate nuts or chocolate chips into the brownie batter for extra texture.
Storage
Store the brownie shortbread bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For best texture, bring to room temperature before serving. Reheat briefly in a microwave if desired to soften the ganache.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought brownie mix?
Yes, store-bought brownie mix works well and simplifies the process. Just prepare according to package instructions for the brownie layer.
How do I know when the brownies are done?
The brownies are ready when the edges are set and a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
PrintBrownie Shortbread Bars with Rich Chocolate Ganache Recipe
These Brownie Shortbread Bars with Ganache combine a buttery, crisp shortbread crust with a rich, fudgy brownie layer, all topped with a smooth, decadent chocolate ganache. Perfect for chocolate lovers looking for a delightful dessert bar that offers multiple textures and intense flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Shortbread Crust
- 1 cup unsalted butter, softened
- 2/3 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
Ganache
- 8 oz semi-sweet chocolate, chopped
- 3/4 cup heavy cream
Instructions
- Prepare the Shortbread Crust: In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt, mixing until the dough just comes together. Press the dough evenly into the bottom of a greased 9×13 inch baking pan to form a smooth layer.
- Bake the Crust: Preheat your oven to 350°F (175°C). Bake the crust for 15-18 minutes or until it is lightly golden around the edges. Remove from oven and let cool slightly.
- Make the Brownie Batter: Melt the butter in a saucepan over low heat, then remove from heat. In a mixing bowl, whisk together sugar, eggs, and vanilla extract. Stir melted butter into the mixture. Sift in cocoa powder, flour, salt, and baking powder, then gently fold until fully combined and smooth.
- Bake the Brownie Layer: Pour the brownie batter evenly over the warm shortbread crust and return the pan to the oven. Bake for an additional 20-25 minutes or until a toothpick inserted comes out with moist crumbs but no raw batter. Allow to cool completely on a wire rack.
- Prepare the Ganache: Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir gently until the ganache is smooth and glossy.
- Top with Ganache: Pour the ganache evenly over the cooled brownie shortbread bars. Spread with a spatula to cover completely. Refrigerate the bars for at least 1 hour to allow the ganache to set before slicing and serving.
Notes
- The shortbread crust can be made ahead and kept chilled until ready to bake.
- Ensure the brownie batter is spread evenly over the crust to ensure consistent baking.
- For a glossy ganache, stir gently and avoid incorporating air.
- Store bars in an airtight container refrigerated for up to 5 days.
- Allow bars to come to room temperature before serving for the best texture and flavor.
Keywords: brownie bars, shortbread crust, chocolate ganache, dessert bars, fudgy brownies, chocolate dessert
