Description
Delectable chocolate brownie shortbread bars with ganache showcase a luxurious dessert blending rich chocolate and buttery shortbread layers. Chocolate lovers will savor each deeply indulgent bite of this irresistible sweet treat.
Ingredients
Scale
- 4 oz (113 g) good-quality dark chocolate (55-60% cacao)
- ½ cup (85 g) semi-sweet chocolate chips
- ⅔ cup (60 g) unsweetened, Dutch-processed cocoa powder
- 1 cup (200 g) granulated sugar (for brownies)
- ½ cup (113 g) unsalted butter (for brownies)
- 2 large eggs
- ⅓ cup (40 g) all-purpose flour (for brownies)
- 2 tsp vanilla extract (for brownies)
- ¼ tsp coarse Kosher salt (for brownies)
- 1–2 tsp instant espresso powder (optional)
- ½ cup (113 g) cold, unsalted butter (for shortbread crust)
- 1 cup (120 g) all-purpose flour (for shortbread crust)
- ⅓ cup (67 g) granulated sugar (for shortbread crust)
- ½ tsp vanilla extract (for shortbread crust)
- ½ tsp coarse Kosher salt (for shortbread crust)
- 4 oz (120 ml) heavy whipping cream
Instructions
- Prepare Pan: Line an 8×8 inch baking pan completely with parchment paper, ensuring smooth edges and full coverage.
- Create Shortbread Base: Combine flour, sugar, salt, and vanilla, cutting cold butter into the mixture until it resembles coarse crumbs. Press the dough firmly and evenly across the pan’s bottom.
- Bake Shortbread Crust: Roast at 350°F until delicately golden, approximately 15 minutes. Reduce oven temperature to 325°F.
- Craft Chocolate Mixture: Melt butter and sugar together, removing from heat and incorporating chocolate chips and vanilla until glossy. Cool slightly, then whisk in eggs one at a time until smooth.
- Combine Dry Ingredients: Sift cocoa powder, flour, salt, and espresso powder into the liquid mixture, folding gently to maintain a uniform batter.
- Assemble and Bake Brownies: Spread brownie batter evenly over the pre-baked shortbread crust. Bake at 325°F for 25 minutes, watching for a crackling surface and slight puffing.
- Prepare Ganache: Finely chop dark chocolate and place in a heat-resistant bowl. Heat cream until tiny bubbles form around the edges, then pour over chocolate. Whisk until achieving a smooth, lustrous consistency.
- Finish and Serve: Drizzle ganache across cooled brownies, allowing it to set for one hour. Remove from pan using parchment handles and slice into precise squares with a sharp knife.
Notes
- Precision Parchment Lining: Completely cover pan bottom and sides to prevent sticking and ensure easy removal of bars.
- Butter Temperature Matters: Use cold butter for shortbread to create a crumbly, perfect texture that holds together beautifully.
- Gentle Mixing Magic: Fold brownie ingredients gently to maintain a smooth, glossy batter without overmixing, which can create tough brownies.
- Ganache Cooling Technique: Let ganache set naturally at room temperature for a perfect shine and smooth finish, avoiding refrigeration that might cause cloudiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 250
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg