If you’re a fan of the classic pairing of rich chocolate and buttery crunch, Brownie Shortbread is guaranteed to capture your heart. This treat delivers not one, not two, but three irresistible layers: a crisp, nutty shortbread base, a fudgy brownie center, and a glossy ganache topping that brings everything together. The moment you bite in, you’ll experience the best of both worlds—crisp and melt-in-your-mouth textures, intense chocolatey flavor, and just a hint of nutty warmth. Whether you’re a seasoned baker or just craving something a little special, this Brownie Shortbread sets the bar high for homemade desserts.

Brownie Shortbread Recipe - Recipe Image

Ingredients You’ll Need

This Brownie Shortbread relies on a handful of pantry staples, plus a few upgrades to really make it shine. Each ingredient pulls its weight when it comes to taste and texture, so don’t skip any components—together they create a dessert that’s far greater than the sum of its parts!

All-purpose flour: The essential base for both the shortbread and brownie layers, providing structure and that signature crumb.
Granulated sugar: Adds sweetness and helps achieve a lovely, tender shortbread and moist brownie layer.
Fine sea salt: Elevates all the other flavors, giving the chocolate depth and keeping the sweetness in check.
Avocado oil: Used in both layers, it makes for incredibly moist brownies and adds a subtle, buttery note to the shortbread.
Chopped hazelnuts or pecans: Bring crunch, a nutty aroma, and a delightful contrast to the creamy brownie and ganache.
Pure vanilla extract: A touch of vanilla smooths out the chocolate and makes everything taste just a bit more homemade.
Large eggs: They add richness and structure to the brownie layer, making it fudgy instead of cakey.
Dutch process cocoa: This gives the brownies a deep, dark chocolate color and rich flavor.
Dark chocolate (finely chopped): The foundation for a luscious ganache topping—choose high-quality chocolate for the best results.
Heavy cream: Creates a silky, pourable ganache that completes your Brownie Shortbread.
Chocolate hazelnut spread: Blends perfectly with the ganache, adding an extra nutty, creamy dimension that ties all the layers together.

How to Make Brownie Shortbread

Step 1: Prepare Your Pan and Preheat the Oven

Start by lining an 8×8 inch square baking pan with parchment paper, making sure there’s plenty of overhang on all sides. This small detail will make it easier to lift your Brownie Shortbread out of the pan in one beautiful piece. Preheat your oven to 350 F so it’s good and hot when you’re ready to bake.

Step 2: Mix and Bake the Shortbread Base

In a mixing bowl, whisk together the flour, sugar, and salt for the shortbread layer. Switch to a rubber spatula and fold in the avocado oil and your chosen nuts, stirring until the dough just comes together. If it seems a bit wet, sprinkle in the extra two tablespoons of flour. Press the dough evenly into the bottom of your prepared pan, creating a tight, even layer. Slide it into the oven for 12 minutes—just enough to set the shortbread and coax out the nutty aroma.

Step 3: Make the Brownie Layer

While the shortbread bakes, pull out a new bowl and whisk together the oil, granulated sugar, salt, and vanilla extract for the brownie layer. Add one egg and whisk with gusto for at least 30 seconds (it helps form that coveted shiny top), then repeat with the second egg. Sift in the cocoa and flour and stir until the batter is smooth and glossy. Don’t overmix; just bring everything together.

Step 4: Combine Layers and Bake Again

Once the shortbread base is lightly golden and aromatic, pour the brownie batter directly over it. Gently spread the batter into an even layer, being careful not to disturb the shortbread underneath. Return the pan to the oven and bake for another 25 to 30 minutes. The brownies should be set but still a touch soft in the middle for that perfect fudge factor.

Step 5: Make the Ganache and Assemble

Wait until your Brownie Shortbread is completely cool before moving on. Place the finely chopped dark chocolate in a bowl. Warm the heavy cream on the stove until it just begins to steam and has tiny bubbles around the edge—don’t let it boil! Pour the hot cream over the chocolate and let it stand for a minute, then stir until it melts into a glossy ganache. Fold in the chocolate hazelnut spread and mix until silky smooth. Pour the ganache over the top of the brownies, using a spatula to create an even layer right to the edges. Chill in the fridge for an hour to set the top and take in the anticipation.

How to Serve Brownie Shortbread

Garnishes

When it’s time to serve, take your Brownie Shortbread to the next level with a sprinkle of flaky sea salt or a handful of chopped toasted nuts across the ganache. You can also grate a little extra dark chocolate on top for a dramatic flourish—the contrasting colors and textures are absolutely inviting.

Side Dishes

Pair your Brownie Shortbread with a scoop of vanilla ice cream or a dollop of whipped cream for an ultra-indulgent dessert plate. If you want something more refreshing, fresh berries on the side cut through the richness beautifully, adding a pop of color and tang.

Creative Ways to Present

Slice the Brownie Shortbread into elegant bars for a classy afternoon tea platter or cut them into tiny squares for irresistible bites at a party. Stack them in a pyramid on a pretty plate, or wrap individual pieces in parchment and twine for a gorgeous homemade gift.

Make Ahead and Storage

Storing Leftovers

Store any leftover Brownie Shortbread in an airtight container at room temperature for up to three days. The flavors meld and intensify overnight, making them even more scrumptious on day two or three! Be sure to keep them in a cool spot to preserve that silky ganache topping.

Freezing

You can absolutely freeze Brownie Shortbread. Once they’re fully set, slice them and arrange in a single layer (with parchment between if stacking) in an airtight container. Freeze for up to two months—simply thaw overnight in the fridge or at room temperature before serving.

Reheating

While these are delicious straight from the fridge, if you like your brownies a little warm, pop a piece of Brownie Shortbread in the microwave for just 10-15 seconds. This will slightly soften the ganache and bring out that just-baked aroma once again.

FAQs

Can I use a different oil instead of avocado oil?

Yes, you can substitute another neutral-tasting oil like grapeseed or canola if you don’t have avocado oil on hand. Just steer clear of anything with a strong flavor, as it may overwhelm the delicate notes in the shortbread and brownie layers.

Can I omit the nuts?

You sure can! If you or anyone you’re serving has nut allergies or you just aren’t a fan, feel free to leave out the hazelnuts or pecans—the Brownie Shortbread will still have a wonderful texture. You may want to reduce the oil slightly if omitting nuts as they also soak up some moisture.

How do I know when the Brownie Shortbread is baked through?

Look for the edges to be firm and the center to look set but not dry. A toothpick inserted should come out with a few moist crumbs; don’t wait for it to be completely clean or you’ll lose the fudginess that makes this dessert irresistible.

Can I double the recipe?

Absolutely! You can double all the ingredients and bake the Brownie Shortbread in a 9×13 inch pan. Adjust baking times as needed and check for doneness, as thicker bars may need a few extra minutes.

What’s the best way to slice the bars cleanly?

For sharp, bakery-worthy slices, chill the Brownie Shortbread until the ganache is firm. Use a large, sharp knife dipped in hot water (and wiped dry each time) to cut each piece. This keeps your layers neat and prevents the ganache from dragging.

Final Thoughts

There’s something magical about the marriage of fudge and crunch, and this Brownie Shortbread really is the best of both worlds. If you’re ready to wow your family or treat yourself to a bakery-style dessert, you won’t regret giving this recipe a try. Happy baking!

Brownie Shortbread Recipe

★★★★★

5.2 from 24 reviews

Author: Mariam
Total Time: 1 hour 30 minutes
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent combination of a buttery shortbread crust topped with a rich brownie layer, finished with a silky chocolate hazelnut ganache. These Brownie Shortbread bars are the perfect treat for any occasion.

Instructions

Shortbread Layer: Line an 8×8” square baking pan with parchment paper. Preheat oven to 350 F.

Whisk together flour, sugar, and salt. Fold in oil and nuts. Press into pan and bake for 12 minutes.

Brownie Layer: Whisk oil, sugar, salt, and vanilla. Add eggs one at a time. Whisk in cocoa and flour until smooth.
Pour brownie batter over shortbread. Bake for 25-30 minutes.
Ganache: Set chopped chocolate in a bowl. Warm cream until steaming. Pour over chocolate, add hazelnut spread, stir until smooth. Pour over brownies and chill for an hour.

Notes

You can sprinkle some chopped hazelnuts on top of the ganache before chilling for added crunch.
For a twist, try using almond extract instead of vanilla in the brownie layer.

Prep Time: 20 minutes
Cook Time: 42 minutes
Category: Dessert
Method: Baking
Cuisine: American