Description
These Shortbread Brownies combine a buttery, crumbly shortbread base with a rich, fudgy vegan-friendly brownie topping. Featuring a decadent cocoa layer with optional chocolate chips or walnuts, this dessert offers a perfect balance of textures and flavors, baked to perfection in less than an hour. Ideal for a cozy treat or special occasion, these brownies can be easily customized to suit vegan preferences using flaxseed as an egg substitute.
Ingredients
Scale
Shortbread Base
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup vegan butter or 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 ensure the brownies don’t stick and are easy to remove.
- Make Shortbread Dough: In a mixing bowl, combine 1 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, and 1/2 cup softened butter. Mix together until a crumbly dough forms, ensuring the butter is fully incorporated for a tender crust.
- Press and Bake Crust: Evenly press the shortbread mixture into the bottom of the prepared pan. Bake this crust for 12 minutes to set and lightly brown it, creating a firm base for the brownies.
- Prepare Dry Brownie Ingredients: While the crust bakes, whisk together the cocoa powder, 1/2 cup flour, baking powder, and salt in a separate bowl to evenly distribute the leavening and cocoa flavor.
- Combine Wet Ingredients: In another bowl, mix melted oil, sugar, milk, ground flaxseed (or egg), and vanilla extract until smooth. This mixture will provide moisture and richness to the brownie layer.
- Mix Dry into Wet: Gradually stir the dry ingredients into the wet ingredients until fully combined to form a thick brownie batter.
- Add Optional Mix-ins: Fold in chocolate chips or chopped walnuts if desired, adding extra texture and flavor to the brownies.
- Assemble and Bake Brownie Layer: Pour the brownie batter evenly over the pre-baked shortbread crust, smoothing the top with a spatula. Return the pan to the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Slice: Allow the brownies to cool completely in the pan before slicing into 9 squares. This ensures clean cuts and perfect texture.
Notes
- You can substitute regular unsalted butter for vegan butter if you are not strictly vegan.
- Ground flaxseed mixed with water is a great vegan alternative to eggs for binding.
- Feel free to swap milk of choice with almond, soy, or oat milk to suit dietary preferences.
- Adding chocolate chips or walnuts is optional but adds delicious texture and flavor complexity.
- Make sure the brownies cool completely before slicing to maintain their structure.
