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
Scale
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.
