There is something downright magical about the blend of crisp, buttery shortbread and rich, fudgy brownies all in one bite. This Shortbread Brownies Recipe is a dessert lover’s dream come true, offering the best of both worlds: a delicate, melt-in-your-mouth shortbread base topped with a deeply chocolatey, moist brownie layer. Whether you’re baking for a special occasion or just want to treat yourself on an ordinary afternoon, these bars deliver a crowd-pleasing, comforting experience that’s hard to resist.
Ingredients You’ll Need
These ingredients are a perfect balance of pantry staples and thoughtful additions that create the texture and flavor magic in every bite. Each component plays a crucial role—from the tender, crumbly shortbread crust to the luscious, chewy brownie topping.
- 1 cup all-purpose flour: Provides the sturdy yet tender structure for the shortbread crust.
- 1/4 cup granulated sugar: Adds a gentle sweetness to the shortbread without overpowering it.
- 1/2 cup vegan butter or regular unsalted butter, softened: The fat that makes the crust wonderfully rich and crumbly.
- 1/4 teaspoon salt: Enhances overall flavor and balances the sweetness in the shortbread.
- 1/2 cup unsweetened cocoa powder: Delivers the deep chocolate flavor in the brownie layer.
- 1/2 cup all-purpose flour: Provides structure to the brownie batter.
- 1/4 teaspoon baking powder: Helps the brownies rise just enough for a tender crumb.
- 1/4 teaspoon salt: Balances the sweetness and intensifies chocolate’s richness.
- 1/2 cup melted coconut oil or vegetable oil: Keeps the brownies moist and fudgy.
- 3/4 cup sugar: Sweetens the brownie layer to that perfect, indulgent level.
- 1/4 cup milk of choice: Adds moisture and helps bind the brownie ingredients together.
- 1 tablespoon ground flaxseed (or 1 egg if not vegan): Acts as the binder for the vegan-friendly brownie batter.
- 2 teaspoons vanilla extract: Enhances all the flavors with a warm, familiar note.
- Optional: 1/2 cup chocolate chips or chopped walnuts: Adds texture and extra bursts of flavor in every bite.
How to Make Shortbread Brownies Recipe
Step 1: Prepare Your Pan and Shortbread Base
Start by preheating your oven to 325°F (160°C) and lining an 8-inch square baking pan with parchment paper to ensure easy removal of your bars later. In a mixing bowl, combine the flour, sugar, salt, and softened butter for the shortbread crust. Mix everything together until a crumbly dough forms—you want it just combined, with tender, pea-sized crumbs. Next, press that dough firmly and evenly into the bottom of your prepared pan, creating the foundation of your bars. Bake this crust for 12 minutes, enough to set it while leaving it beautifully tender.
Step 2: Whisk Together Your Dry Brownie Ingredients
While the shortbread bakes, take a moment to combine the dry ingredients for the brownie layer. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. This blend will create the rich chocolate backbone for your fudgy topping and ensure even texture throughout your brownies.
Step 3: Mix the Wet Ingredients for the Brownie Layer
In another bowl, stir together the melted coconut or vegetable oil, sugar, milk of choice, ground flaxseed (or egg), and vanilla extract. This mixture brings moisture, sweetness, and binding power to your brownies, making them irresistibly fudgy and chewy. Once combined, slowly add your dry ingredients and stir until just mixed—avoid overmixing to keep those brownies tender.
Step 4: Add Optional Mix-Ins for Extra Delight
If you’re feeling a little adventurous or want a bit of crunch, fold in chocolate chips or chopped walnuts right now. These add welcome bursts of texture and flavor that take your Shortbread Brownies Recipe beyond ordinary into unforgettable territory.
Step 5: Assemble and Bake the Brownies
Pour your brownie batter evenly over the pre-baked shortbread crust, smoothing out the top with a spatula for even baking. Pop it back in the oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Don’t worry if it looks slightly underdone—these brownies continue setting as they cool, guaranteeing that chewy, dense texture we all love.
Step 6: Cool and Slice
This final step requires patience but is absolutely worth it. Let the bars cool completely in the pan before lifting them out via the parchment paper. Once cooled, cut into 9 equal squares and prepare yourself for some serious snacking happiness.
How to Serve Shortbread Brownies Recipe
Garnishes
These brownies are delicious straight from the pan, but elevating their presentation with a sprinkle of powdered sugar or a drizzle of melted chocolate adds a lovely finishing touch. For a festive flair, try garnishing with a few fresh berries or a dollop of whipped cream. Such simple extras make them feel like an elegant dessert perfect for sharing.
Side Dishes
Pair your Shortbread Brownies with a scoop of rich vanilla ice cream or a splash of your favorite plant-based creamy milk for a classic combo. For a lighter contrast, fresh fruit like raspberries or orange segments brighten up the rich chocolate and buttery crust beautifully.
Creative Ways to Present
Cut your bars into bite-sized squares and arrange them on a platter for an inviting dessert board alongside nuts, coffee, and fresh flowers. You can also sandwich a layer of peanut butter or fruit jam between two bars to create decadent brownie sandwiches that will have everyone asking for your recipe.
Make Ahead and Storage
Storing Leftovers
You can store your Shortbread Brownies in an airtight container at room temperature for up to four days. Keeping them sealed preserves the delicate moisture and flavor, allowing you to enjoy their deliciousness whenever a chocolate craving strikes.
Freezing
If you want to prepare in advance, these brownies freeze beautifully. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe container or bag for up to three months. Just thaw at room temperature before serving, and they’ll taste freshly baked.
Reheating
Warm your brownies briefly in the microwave for about 10 to 15 seconds to restore that just-out-of-the-oven feeling. This is an especially delightful way to enjoy them with a scoop of ice cream or a drizzle of your favorite sauce.
FAQs
Can I make this recipe dairy-free?
Absolutely! Use vegan butter and a plant-based milk, like almond or oat milk, and swap the egg for ground flaxseed to keep it completely dairy-free and still delicious.
Can I add nuts or chocolate chips?
Yes, the recipe invites you to fold in up to half a cup of your favorite mix-ins like walnuts, pecans, or chocolate chips to add texture and bursts of flavor.
What is the best pan size for this recipe?
An 8-inch square pan works perfectly to yield 9 nicely sized brownies with the ideal thickness for the shortbread and brownie layers.
How do I know when the brownies are done?
Insert a toothpick into the center. If it comes out with a few moist crumbs, the brownies are perfectly baked. Avoid pulling them out too early to prevent a gooey mess.
Can I use regular eggs instead of flaxseed?
Yes! One tablespoon of ground flaxseed mixed with three tablespoons of water equals one egg, but you can substitute it directly with one egg if you are not vegan.
Final Thoughts
This Shortbread Brownies Recipe is a joyful way to combine two classic desserts into one spectacular treat. Its wonderfully buttery crust paired with a fudgy, chocolate-packed topping is perfect for sharing or savoring quietly with a cup of coffee. I truly encourage you to try making these brownies—they’re as fun to bake as they are to eat, and once you do, they’ll quickly become a beloved favorite in your dessert rotation.
Print
Shortbread Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Shortbread Brownies combine a buttery shortbread crust with a rich, fudgy brownie layer, perfect for anyone craving a decadent yet easy-to-make dessert. The recipe offers a vegan option using ground flaxseed as an egg substitute and features optional mix-ins like chocolate chips or walnuts for added texture and flavor.
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup vegan butter or regular unsalted butter, softened
- 1/4 teaspoon salt
Brownie Layer
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup melted coconut oil or vegetable oil
- 3/4 cup sugar
- 1/4 cup milk of choice
- 1 tablespoon ground flaxseed (or 1 egg if not vegan)
- 2 teaspoons vanilla extract
- Optional: 1/2 cup chocolate chips or chopped walnuts
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C) and line an 8-inch square baking pan with parchment paper to prevent sticking.
- Make Shortbread Dough: In a mixing bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 1/2 cup softened vegan or regular unsalted butter. Mix until a crumbly dough forms.
- Bake Shortbread Crust: Press the shortbread mixture evenly into the bottom of the prepared pan. Bake in the oven for 12 minutes to pre-bake the crust.
- Prepare Dry Brownie Ingredients: While the crust bakes, whisk together 1/2 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt in a separate bowl.
- Mix Wet Brownie Ingredients: In another bowl, combine 1/2 cup melted coconut or vegetable oil, 3/4 cup sugar, 1/4 cup milk of choice, 1 tablespoon ground flaxseed (or 1 egg), and 2 teaspoons vanilla extract. Stir the dry ingredients into the wet mixture until fully combined.
- Add Optional Mix-ins: Fold in 1/2 cup chocolate chips or chopped walnuts if desired for extra flavor and texture.
- Assemble Layers: Pour the brownie batter over the pre-baked shortbread crust and smooth the top evenly using a spatula.
- Bake Brownies: Return the pan to the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely before slicing into 9 squares to ensure clean cuts and the best texture.
Notes
- For a vegan version, use vegan butter and ground flaxseed as an egg replacement.
- You can substitute the milk with any plant-based milk or dairy milk according to preference.
- Ensure brownies are fully cooled before slicing to prevent crumbling.
- Adding chocolate chips or walnuts is optional but adds extra flavor and texture.
- Use parchment paper to easily lift the brownies out of the pan for serving.
