Brownie Shortbread
Indulge in the ultimate dessert hybrid with this irresistible Brownie Shortbread recipe—a decadent combination of buttery, crumbly shortbread and rich, fudgy brownie. This two-layer treat starts with a golden, melt-in-your-mouth shortbread base, made from simple pantry staples like butter, sugar, and flour, baked to perfection. It’s then topped with a luscious brownie layer crafted from bittersweet chocolate, cocoa powder, and a hint of vanilla, resulting in a decadently gooey yet slightly crisp texture. Easy to prepare in under an hour, this show-stopping dessert is perfect for holidays, parties, or whenever you need a sweet escape. Serve these layered delights on their own or paired with a scoop of vanilla ice cream for a next-level indulgence.
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Recipe Information
Ingredients
- 226 grams unsalted butter (softened)
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 0.5 teaspoon salt
- 170 grams bittersweet chocolate (chopped)
- 30 grams cocoa powder (unsweetened)
- 113 grams unsalted butter
- 2 units eggs (large)
- 150 grams brown sugar (packed)
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- 65 grams all-purpose flour
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
To make the shortbread base, in a large mixing bowl, cream together 226 grams of softened butter and 100 grams of granulated sugar until light and fluffy.
Mix in 1 teaspoon vanilla extract. Gradually add 250 grams of all-purpose flour and 0.5 teaspoon of salt. Stir until a crumbly dough forms.
Press the shortbread dough evenly into the prepared pan. Prick the surface with a fork to prevent bubbling.
Bake the shortbread base in the preheated oven for 18-20 minutes, or until lightly golden around the edges. Let cool slightly while you prepare the brownie layer.
To make the brownie layer, melt 170 grams of bittersweet chocolate and 113 grams of butter together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Alternatively, you can microwave in short bursts.
Remove the chocolate mixture from the heat, and whisk in 30 grams of cocoa powder until smooth.
In a separate large bowl, whisk together 2 large eggs, 150 grams of brown sugar, 50 grams of granulated sugar, and 1 teaspoon of vanilla extract until well combined.
Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously to combine.
Sift in 65 grams of all-purpose flour and 0.25 teaspoon of salt. Gently fold until just combined, being careful not to overmix.
Pour the brownie batter over the partially baked shortbread layer, spreading it evenly with a spatula.
Bake in the preheated oven for an additional 20-25 minutes, or until the brownie layer is set but still slightly fudgy in the center. A toothpick inserted should come out with a few moist crumbs.
Allow the Brownie Shortbread to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift it out of the pan and onto a cutting board.
Slice into 12 squares or as desired. Serve and enjoy!
Nutrition Facts
Calories |
5999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.3 g | 475% | |
| Saturated Fat | 220.9 g | 1104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1114 mg | 371% | |
| Sodium | 2042 mg | 89% | |
| Total Carbohydrate | 642.1 g | 233% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 359.7 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 450 mg | 35% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 2135 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
