Shortbread Ganache Brownies

Shortbread Ganache Brownies

Ingredients

For the Shortbread Base:

• 1 cup (225g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour
• ¼ tsp salt
• 1 tsp vanilla extract

For the Brownie Layer:

• ¾ cup (170g) unsalted butter
• 1 cup (200g) granulated sugar
• ¾ cup (150g) brown sugar, packed
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup (50g) cocoa powder
• 1 cup (125g) all-purpose flour
• ¼ tsp salt
• ½ cup (90g) chocolate chips or chunks
• For the Ganache Topping:
• 1 cup (175g) dark or semi-sweet chocolate, chopped
• ½ cup (120ml) heavy cream
• 1 tsp vanilla extract (optional)

Instructions

Start by preheating your oven to 350°F (175°C) and lining a 9x13-inch baking pan with parchment paper.

For the shortbread base, cream together the butter and sugar until light and fluffy. 

Mix in the vanilla, then gradually fold in the flour and salt until a soft dough forms. 

Press this evenly into the bottom of your prepared pan and bake for about 15–18 minutes, until just set and lightly golden. Let it cool slightly.

While the base bakes, prepare the brownie layer. 

Melt the butter over low heat, then stir in both sugars until smooth. 

Beat in the eggs one at a time, followed by vanilla. 

Sift together cocoa, flour, and salt, then fold into the wet mixture. 

Add chocolate chips and stir until incorporated. 

Spread the brownie batter evenly over the cooled shortbread layer. 

Bake for 25–30 minutes, until a toothpick inserted comes out with just a few moist crumbs.

For the ganache, heat the cream until it’s just about to boil, then pour it over the chopped chocolate. 

Let it sit for 1–2 minutes, then stir until smooth and glossy. 

Pour over the warm brownies and spread evenly. 

Allow to cool completely, then chill for at least an hour to set the ganache before cutting into squares.