Heavenly Brownie on Shortbread Bars
Indulge in the ultimate dessert experience with these Heavenly Brownie on Shortbread Bars—a decadent fusion of buttery shortbread and rich, fudgy brownie layers. The recipe starts with a melt-in-your-mouth shortbread base baked to golden perfection, then topped with a luscious, chocolatey brownie batter that’s perfectly gooey on the inside and slightly crisp on the edges. Enhanced by a hint of vanilla and the option to add crunchy chopped nuts, these layered bars strike the perfect balance between textures and flavors. With an easy-to-follow process and just 70 minutes from start to finish, this dessert is ideal for gatherings or an afternoon treat. Slice into 12 irresistible bars and savor the combination of chocolatey decadence and buttery bliss!
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Ingredients
- 170 grams unsalted butter
- 50 grams granulated sugar
- 180 grams all-purpose flour
- 0.5 teaspoons salt
- 200 grams semi-sweet chocolate chips
- 30 grams unsweetened cocoa powder
- 2 pieces large eggs
- 150 grams brown sugar
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons baking powder
- 50 grams chopped nuts (optional)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Step 2
To make the shortbread layer, melt 115 grams (from the total 170 grams) of the unsalted butter in a microwave-safe bowl or over low heat. In a mixing bowl, combine the melted butter, granulated sugar (50 grams), all-purpose flour (180 grams), and salt (0.5 teaspoons).
Step 3
Press the shortbread mixture evenly into the bottom of the prepared pan. Prick the shortbread with a fork in several places to prevent puffing during baking. Bake in the preheated oven for 15 minutes or until slightly golden.
Step 4
While the shortbread bakes, prepare the brownie layer: Melt the remaining 55 grams of butter along with the semi-sweet chocolate chips (200 grams) using the double-boiler method or in a microwave in short increments, stirring often until smooth.
Step 5
Stir in the cocoa powder (30 grams) into the chocolate mixture and let it cool slightly.
Step 6
In a separate bowl, whisk together the eggs (2 large), brown sugar (150 grams), and vanilla extract (1.5 teaspoons) until well combined.
Step 7
Gradually whisk the cooled chocolate mixture into the egg mixture until smooth.
Step 8
Sift in the remaining flour (from earlier 180 grams) with baking powder (0.5 teaspoons) and gently fold until no streaks of flour remain. If using chopped nuts, fold them in now.
Step 9
Once the shortbread is pre-baked, remove it from the oven and carefully spread the brownie batter evenly over the top using a spatula.
Step 10
Return the pan to the oven and bake for an additional 25 minutes, or until a toothpick inserted into the center of the brownie layer comes out with a few moist crumbs.
Step 11
Let the bars cool completely in the pan set on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan and onto a cutting board.
Step 12
Slice into 12 equal bars and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
| Serving size | (941.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4128.8 |
| Total Fat 242.9g | 0% |
| Saturated Fat 126.7g | 0% |
| Cholesterol 748.4mg | 0% |
| Sodium 1614.2mg | 0% |
| Total Carbohydrate 501.0g | 0% |
| Dietary Fiber 33.9g | 0% |
| Total Sugars 306.1g | |
| Protein 60.4g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 326.5mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 1370.3mg | 0% |
Source of Calories