Brownie 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
Scale
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
