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
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 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.
