If you have a sweet tooth that craves both buttery richness and deep chocolate indulgence, you absolutely must try this Shortbread Brownies Recipe. It’s a delightful fusion where a crisp, melt-in-your-mouth shortbread crust meets a fudgy, luscious brownie layer on top, creating a treat that’s truly more than the sum of its parts. Every bite strikes a perfect harmony between buttery, crumbly, and decadently chocolatey, and I can promise it will quickly become a favorite to bake and share on any occasion.
Ingredients You’ll Need
These ingredients are simple and straightforward, but each one plays a crucial role. The butter and sugar create the rich, tender base of the shortbread, while cocoa powder and vanilla elevate the chocolate flavor in the brownie layer. Together, they make this recipe irresistibly delicious.
- 1 cup all-purpose flour (shortbread): Gives structure and that classic sandy shortbread texture.
- 1/4 cup granulated sugar (shortbread): Adds a touch of sweetness and helps with browning.
- 1/2 cup vegan butter or unsalted butter, softened: The heart of the shortbread’s buttery crumb.
- 1/4 teaspoon salt (shortbread): Balances the sweetness and enhances flavor.
- 1/2 cup unsweetened cocoa powder: Provides a deep, rich chocolate flavor in the brownie layer.
- 1/2 cup all-purpose flour (brownie): Ensures just the right fudgy chew.
- 1/4 teaspoon baking powder: Gives a slight lift to keep brownies tender but not cakey.
- 1/4 teaspoon salt (brownie): Rounds out the chocolate flavors perfectly.
- 1/2 cup melted coconut oil or vegetable oil: Keeps the brownies moist and glossy.
- 3/4 cup sugar: Sweetens the brownie layer gorgeously.
- 1/4 cup milk of choice: Adds moisture and helps bind the batter.
- 1 tablespoon ground flaxseed or 1 egg: Acts as an egg substitute or binder.
- 2 teaspoons vanilla extract: Brings warmth and depth to both layers.
- Optional 1/2 cup chocolate chips or chopped walnuts: A wonderful texture and flavor bonus.
How to Make Shortbread Brownies Recipe
Step 1: Prepare the Shortbread Crust
Start by preheating your oven to 325°F (160°C) and lining an 8-inch square pan with parchment paper so the brownies lift out easily later. Then, mix together the cup of flour, sugar, salt, and softened butter until the mixture forms a crumbly dough. This shortbread base is going to bake separately, creating that satisfyingly crisp foundation you love.
Step 2: Bake the Shortbread
Press the crumbly shortbread dough evenly into the prepared pan—it helps to gently pack it down with your fingers or the bottom of a glass. Bake this crust for 12 minutes. This initial bake keeps the shortbread buttery and firm, so it won’t get soggy once the brownie layer goes on top.
Step 3: Mix the Dry Brownie Ingredients
While the crust is baking, whisk together your cocoa powder, flour, baking powder, and salt in a separate bowl. This combination is the backbone of your brownie layer’s rich texture and chocolate flavor.
Step 4: Combine the Wet Ingredients
In another bowl, stir melted coconut or vegetable oil with sugar, milk, ground flaxseed (or egg), and vanilla extract. This blend brings moistness and sweetness, balancing the dry ingredients beautifully.
Step 5: Make the Brownie Batter
Add the dry cocoa mixture into the wet ingredients and stir just until combined—you want a smooth batter but don’t overmix, or the brownies may turn out tough. If you love extra texture, fold in chocolate chips or crunchy walnuts now.
Step 6: Assemble and Bake
Pour the brownie batter over your pre-baked shortbread crust and spread it evenly with a spatula. Pop the pan back in the oven and bake for 18 to 22 minutes. The brownies are done when a toothpick inserted comes out with just a few moist crumbs, signaling that perfect fudgy center.
Step 7: Cool and Slice
Once removed from the oven, let your Shortbread Brownies Recipe cool completely in the pan—that cooling time helps everything set so you can cut clean, beautiful squares without crumbling.
How to Serve Shortbread Brownies Recipe
Garnishes
These brownies are great on their own, but you can elevate their appeal by dusting them lightly with powdered sugar for a delicate finish or sprinkling flaky sea salt on top before baking to enhance the chocolate notes. A drizzle of warm caramel or a dollop of whipped cream invites an extra layer of indulgence.
Side Dishes
Serve these treats alongside a cup of fresh-brewed coffee, a glass of cold milk, or even a scoop of vanilla ice cream for dessert. The contrast between the warm, crunchy shortbread and smooth ice cream creates a truly delightful experience.
Creative Ways to Present
For parties, slice the Shortbread Brownies Recipe into mini bite-sized squares and arrange them beautifully on a platter with fresh berries or edible flowers for color. They also make a charming gift when wrapped individually in parchment and tied with twine—a homemade treasure anyone will adore.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which might be tough, but possible!), store the brownies in an airtight container at room temperature for up to three days. This keeps the layers fresh without losing that perfect shortbread crunch.
Freezing
To enjoy these brownies later, wrap them tightly in plastic wrap and place in a freezer-safe container or bag. They freeze well for up to 2 months and thaw perfectly without changing texture—just bring them to room temperature before serving.
Reheating
Warm your brownies gently in a microwave for about 15 seconds or in a low oven (around 300°F or 150°C) for 5 to 7 minutes. This refreshes the fudginess of the brownie top without softening the lovely shortbread base too much.
FAQs
Can I make this Shortbread Brownies Recipe vegan?
Absolutely! Simply use vegan butter instead of regular butter and swap the egg for ground flaxseed mixed with water, just as the recipe suggests. The texture and flavor remain deliciously rich even without eggs or dairy.
What if I don’t have coconut oil?
Vegetable oil, canola oil, or even light olive oil will work perfectly fine. Coconut oil does add a subtle flavor, but the key is to keep the oil melted and liquid for easy mixing.
Can I add other mix-ins besides chocolate chips or walnuts?
Definitely! Feel free to fold in your favorites such as chopped pecans, dried cranberries, or even a swirl of peanut butter. The Shortbread Brownies Recipe is quite versatile and welcomes creative variations.
How do I know when the brownies are fully baked?
Use the toothpick test: insert a toothpick in the center, and if it comes out with a few moist crumbs but not wet batter, they’re done. This ensures fudgy brownies that are not dry.
Can I make this recipe gluten-free?
While the recipe is designed for all-purpose flour, you can try a gluten-free flour blend 1:1 that includes xanthan gum for structure. Keep in mind the texture may vary slightly, but the flavor will still be fantastic.
Final Thoughts
Making this Shortbread Brownies Recipe brings together the best of two beloved treats in a way that’s simply irresistible. It’s the kind of recipe you’ll want to make again and again because it’s easy, flavorful, and sure to impress whoever you share it with. Trust me, once you try it, this combo will be your new go-to for homemade chocolatey goodness with an unforgettable buttery crunch. Happy baking!
Print
Shortbread Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 34 minutes
- Total Time: 49 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Shortbread Brownies offer a delightful combination of crumbly, buttery shortbread crust topped with rich, fudgy brownies. This recipe is perfect for anyone craving a decadent dessert that combines two classic treats into one delicious bar, suitable for both vegan and traditional diets depending on ingredient choices.
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 and Prepare Pan: Preheat your oven to 325°F (160°C). Line an 8-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
- 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.
- Press and Bake Crust: Evenly press the shortbread mixture into the bottom of the prepared pan to create a firm base. Bake this crust in the oven for 12 minutes until lightly set.
- Prepare Brownie Dry Ingredients: While the crust bakes, whisk together 1/2 cup cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt in a separate bowl.
- Combine Wet Ingredients: In another bowl, mix 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 if not vegan), and 2 teaspoons vanilla extract until well combined.
- Mix Brownie Batter: Stir the dry ingredients into the wet ingredients until fully blended. If using, fold in 1/2 cup chocolate chips or chopped walnuts for added texture and flavor.
- Assemble Brownies: Pour the prepared brownie batter over the pre-baked shortbread crust, smoothing the surface evenly with a spatula.
- Bake Brownies: Return the pan to the oven and bake for an additional 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating fudgy brownies.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 9 squares to ensure clean cuts and set layers.
Notes
- For vegan brownies, use ground flaxseed mixed with water as an egg substitute and vegan butter.
- Make sure to fully cool the brownies before slicing to prevent crumbling.
- Optional chocolate chips or walnuts add extra texture but can be omitted for a simpler version.
- Use parchment paper with overhang to easily lift brownies from pan.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
