Delicious fudge brownies sandwiched between crispy shortbread and chocolate ganache.
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shortbread brownies with ganache
Hello hello! ☺︎ I’m so excitied to share this recipe with you today! My fudge brownies are a fan favorite on the blog (I can’t thank you guys enough for the love and support on them!), but today we’re taking those brownies to the next level and layering them. The first layer is a buttery, crispy shortbread that only requires four (4!) ingredients. It’s seriously so easy to put together and if you’re a person who needs multiple textures for the perfect dessert (like myself), you’re going to love this crunchy crust. The next layer is the star of the show – the fudge brownies. They’re dense, super fudgy, chocolatey, and super easy to throw together. And the third layer is of course the cherry on top, a smooth chocolate ganache.
I wanted these brownies to be easy to throw together since they have three layers. Each layer only requires one bowl to make the cleanup super manageable (because let’s be honest, it’s the worst part about baking).
So let’s get into it!
expert baking tips
Weigh your ingredients: My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the batter carefully: When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
The secret to crackled brownie tops: The secret to getting those perfectly crackled tops in this small batch brownie recipe is all in the eggs, sugar, and chocolate. We’ll beat the eggs vigorously for a few minutes so it gets nice, light, and foamy. This will add air into the batter, which will cause the brownies to rise, then fall while baking – leading to that perfectly crackled top. Of course it’s not as important in these brownies since they get topped with ganache but, that’s my secret! Also note that I’ve found that chocolate chips make a more prominent crackled top than chocolate bars.
How to get perfect brownie slices: Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
How to tell when brownies are done baking: Fudge brownies are a little more difficult to tell when they’re done since they are essentially meant to be a little raw. For that reason, I definitely don’t recommend using the standard toothpick test. Instead, you’ll know that your brownies are done when the edges have fully set and the middle of the brownies just BARELY move when the pan is jiggled. The listed time for baking is 20 minutes which is true if your oven is at 350F and are using a standard metal baking dish. I recommend against using glass pans, so please note that if you do use a glass pan, your baking time will increase. I highly recommend using an oven thermometer so you know if your oven is actually the temperature it claims to be!
How to make your chocolate more chocolatey: The secret to getting more flavor out of your cocoa powder? Bloom it! Usually this is done with a hot liquid like espresso, but since we don’t want to add liquid into these brownies, we’ll do it by mixing the cocoa into the hot chocolate/butter mixture.
A note on oven temperature: Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for shortbread brownies:
shortbread:
- All purpose flour: for structure in the shortbread. If you’d like to make these gluten-free, you can use a 1:1 swap gluten free flour.
- Powdered sugar: for sweetness.
- Unsalted butter: for tenderness and that delicious buttery-shortbread flavor. You can sub in salted butter, just omit the extra salt from the shortbread.
- Salt: for flavor, never skip on the salt!
fUDGE brownieS:
- All-purpose flour: lends some structure to the brownies and makes them slightly chewy. If you’d like to make these gluten-free, you can use a 1:1 swap gluten free flour.
- Salt: helps balance and bring out the sweetness and flavor of the brownies.
- Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the brownies.
- Semi-sweet chocolate: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies!
- Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
- Dutch-processed cocoa powder: lends a deeper chocolate flavor to the brownies. I love using dutch process cocoa because it has a deeper and richer flavor than natural cocoa, but natural cocoa powder can easily be substituted in here. Just note that your brownies will be a little lighter in color.
- Egg: binds the brownie batter together, adds moisture to the brownies.
wHIPPED ganache:
- Chocolate: use your favorite % cocoa baking bar, or chips!
- Heavy whipping cream: thins out the ganache.
how to make shortbread brownies
- Mix together the shortbread ingredients then press them into the bottom of your pan and bake it.
- Make the brownie batter: melt together the butter and chocolate, then mix in the cocoa, sugar, and eggs.
- Fold in the dry ingredients, then spread the brownie batter over the shortbread and bake until the brownies have set.
- Allow the brownies to cool to room temperature, then pour the ganache over them and allow the ganache to set. Slice, serve, and enjoy!
shortbread brownies recipe q&a
Can I double this recipe?
Of course – simply double all of the ingredients and bake the brownies in a 8″ square pan. You may need to bake the brownies for an additional 5 minutes.
How to store layered brownies
These brownies can be stored in an airtight container at room temperature for up to 2 days, in the fridge for 5 days, or they can be stored in the freezer for up to 3 months.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Shortbread Brownies (Small Batch)
Ingredients
Shortbread
- 56 g unsalted butter room temperature (¼ c.)
- 30 g powdered sugar (¼ c.)
- 60 g all purpose flour (½ c.)
- ⅛ tsp. salt
Fudge Brownie
- 56 g unsalted butter (¼ c.)
- 90 g semi-sweet chocolate chips (½ c.)
- 12 g dutch process cocoa powder (2 tbsp.)
- 100 g granulated sugar (½ c.)
- 1 egg
- 40 g all purpose flour (⅓ c.)
- ¼ tsp. salt
Ganache
- 90 g heavy whipping cream (3 oz.)
- 90 g semi-sweet chocolate chips, chunks, or bar (½ c.)
Instructions
Shortbread
- Preheat the oven to 350°F / 175°C. Grease and line a 8×4" loaf pan with butter and parchment paper.
- In a medium sized mixing bowl (with a hand mixer or by hand), beat together the butter and powdered sugar until well combined (~2 min.)
- Add in the flour and salt and mix just until a cohesive dough forms.
- Press the shortbread into an even layer in your prepared square pan. Poke the dough a few times with a fork to allow air to escape as it bakes.
- Bake the shortbread for 12-15 minutes, until the edges start to turn golden brown. In the meantime, make the brownie batter.
Fudge Brownie
- In a medium sized microwave safe bowl, melt together the butter and chocolate chips in 30 second intervals, stirring in between each interval until the mixture is smooth.
- Whisk in the cocoa powder and sugar.
- Add in the egg and vigorously whisk the mixture for 1 minute, until well combined.
- Add in the flour and salt. use a rubber spatula to lightly fold the flour into the ingredients. just until no flour streaks remain.
- Once the shortbread has golden edges, pull it out of the oven. Pour the brownie batter into an even layer over the shortbread.
- Bake the brownies for 18-20 minutes, or until the edges are set and the middle no longer wobbles.
Ganache
- Wait for the brownies to cool to room temperature, then make the ganache. Add your chocolate chips or chopped chocolate to a small mixing bowl.
- Heat the cream in the microwave until it's fairly hot, or on the stovetop until it's simmering.
- Immediately pour the hot cream over the chocolate, then cover the bowl with a lid or plate for 1 minute.
- Whisk the ingredients together until you have a smooth ganache.
- Pour the ganache over the brownies and place them in the fridge or freezer for 15-30 minutes, until the ganache firms up. Slice, serve, and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
These are absolutely fabulous. I just love the crispiness of the shortbread and the brownies are just perfect but the ganache turns this into pure decadence. Thank you for this recipe, I can’t wait to make it again.
Thank you so much, I’m so happy you liked them! 🙂