Three Layer Shortbread Brownies
Indulge in the ultimate dessert decadence with these Three Layer Shortbread Brownies! This irresistible recipe features a buttery shortbread base that provides a delicate, crumbly crunch, topped with a rich, fudgy brownie layer made with melted semi-sweet chocolate and cocoa powder for an intense chocolate flavor. The crowning touch is a silky ganache made from heavy cream and more chocolate, adding a luscious, glossy finish that elevates every bite. Perfectly balanced between buttery, chewy, and creamy textures, these triple-layered treats are a crowd-pleaser for any occasion. Ready in just 30 minutes of prep time and ideal for sharing, these brownies promise to be the star of dessert tables and bake sales alike.
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Recipe Information
Ingredients
- 170 grams Unsalted butter (softened)
- 50 grams Granulated sugar
- 150 grams All-purpose flour
- 0.5 teaspoons Salt
- 115 grams Semi-sweet chocolate (chopped)
- 115 grams Unsalted butter (for brownie layer)
- 200 grams Granulated sugar (for brownie layer)
- 50 grams Brown sugar (packed)
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 75 grams All-purpose flour (for brownie layer)
- 30 grams Cocoa powder (unsweetened)
- 0.25 teaspoons Salt (for brownie layer)
- 120 milliliters Heavy cream
- 150 grams Semi-sweet chocolate (for ganache)
- 15 grams Unsalted butter (for ganache)
Instructions
Preheat your oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
Prepare the shortbread layer: In a mixing bowl, beat 170 grams of softened butter with 50 grams of granulated sugar until creamy. Mix in 150 grams of flour and 0.5 teaspoons of salt until a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form the shortbread base. Prick the surface with a fork to prevent bubbling. Bake in the preheated oven for 15 minutes or until lightly golden. Set aside to cool.
Prepare the brownie layer: In a heatproof bowl, melt 115 grams of chopped semi-sweet chocolate and 115 grams of butter over a double boiler or in the microwave (in 30-second intervals). Stir until smooth and let cool slightly.
In a separate bowl, whisk together 200 grams of granulated sugar, 50 grams of brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Slowly mix in the melted chocolate mixture.
Sift in 75 grams of flour, 30 grams of cocoa powder, and 0.25 teaspoons of salt. Fold until just combined.
Pour the brownie batter over the cooled shortbread layer. Smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let cool completely.
Prepare the ganache layer: In a small saucepan, heat 120 milliliters of heavy cream over medium heat until it begins to simmer. Remove from heat and pour over 150 grams of chopped semi-sweet chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.
Stir in 15 grams of butter until melted and glossy. Let the ganache cool slightly, then pour over the brownie layer. Spread evenly and chill in the refrigerator for at least 1 hour, or until set.
Once set, remove the dessert from the pan using the parchment paper overhang. Slice into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
6181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.0 g | 494% | |
| Saturated Fat | 231.2 g | 1156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1147 mg | 382% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 654.1 g | 238% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 432.8 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 326 mg | 25% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 2054 mg | 44% | |
*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.
