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Stack of three shortbread brownies, one on top of each other
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Shortbread Brownies

These shortbread brownies combine two classic desserts for the ultimate bar recipe. The shortbread base is buttery and tender and the brownie on top is rich, fudgy and perfectly decadent. 
Course Dessert
Cuisine American
Keyword Brownies with a Shortbread Crust, Shortbread Brownies
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 brownies
Calories 397kcal
Author Fiona Dowling

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

Shortbread Crust

  • ⅔ cup unsalted butter (150 grams) slightly softened but still a bit cold to the touch (it should not be starting to melt
  • ⅓ cup granulated sugar (67 grams)
  • 1 ¼ cup all-purpose flour (156 grams) measured correctly
  • 1 teaspoon cornstarch AKA cornflour
  • ¼ teaspoon salt

Brownie

  • ½ cup unsalted butter (112 grams) cut into cubes
  • 5 ounces dark chocolate (142 grams) finely chopped, I recommend 50-70%
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (63 grams)
  • 3 tablespoons cocoa powder (16 grams)
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 325F (170C).
  • Lightly spray an 8x8 inch (20x20 cm) pan with baking spray. Then line with parchment paper so that there is an overhang around the edges. Spraying the pan first helps the paper stay in place. Alternatively, line with aluminum foil, leaving an overhang around the edges.

Shortbread Layer

  • Beat together the butter and sugar until combined.
  • Then beat in the flour, salt and cornstarch. Beat together until the flour is incorporated. The mixture should be dry and crumbly.
  • Pour/dump the mixture into the prepared pan. Press into an even layer. It will be slightly difficult to do this. I recommend using a piece of wax paper between the dough and your hands to press it down.
  • Prick the top of the shortbread with the tines of a fork (maybe 8-10 rows of 6-8 pricks). Do not go so deep that you touch the bottom of the pan.
  • Bake in the preheated oven for about 16-18 minutes, or until the top looks set and the edges may just be starting to turn golden.
  • Remove from the oven.

Brownie Layer

  • Once the shortbread is out of the oven, turn the oven to 350F (180C).
  • Add the butter and finely chopped chocolate to a heatproof bowl. Microwave on medium power (not high power, which is often the default) for 45-second intervals. Remove from the microwave and stir between each interval until fully melted. Alternatively, melt in a double boiler over gently simmering water.
  • Let the mixture sit for a few minutes so that it isn't hot. Then whisk in the sugar, eggs and vanilla extract.
  • Sift in the flour, cocoa and salt. Gently mix the batter together until you no longer see streaks or clumps of flour or cocoa.
  • Pour the batter over the baked shortbread crust - be careful, the pan will be hot. Then spread into an even layer.
  • Bake in the preheated oven for around 22-24 minutes, or until the top is set and an inserted toothpick comes out clean or with a few damp crumbs. Note that bake time will vary depending on your oven and how gooey you like your brownies.
  • Cool fully before slicing. When ready to slice, lift the cooled brownies out of the pan using the overhang of the parchment paper. Place on a cutting board, peel back the sides of the parchment paper and slice using a sharp knife.

Notes

  1. Butter: Be sure to use real butter and not margarine for this recipe. Salted butter is fine to use - just omit the salt from the recipe. You want the butter to be slightly softened, but still a little cool to the touch. 
  2. Flour: Be sure to measure correctly - otherwise the shortbread layer will be too dry. Whisk first, then spoon into a dry measuring cup and level off the top. For the most accurate results, measure in grams using a scale.
  3. Chocolate: I prefer to use something between 65-75% for this recipe, but anything between 50-75% will work. Use semi-sweet for sweeter brownies. I don't recommend using anything stronger than 75% because the brownies can become bitter.
  4. Storage: Store in an airtight container at room temperature for up to 5 days. Baked and cooled brownies can be wrapped tightly, placed in a freezer bag or container and frozen. Always thaw in the fridge.
  5. Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 12 uniform pieces. 

Nutrition

Calories: 397kcal | Carbohydrates: 42g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 114mg | Potassium: 141mg | Fiber: 2g | Sugar: 25g | Vitamin A: 601IU | Calcium: 23mg | Iron: 3mg