If you have a soft spot for rich, fudgy brownies combined with the delicate crumbly texture of buttery shortbread, then you are going to fall head over heels for this Shortbread Brownies Recipe. It’s a masterful dance of contrasting textures and flavors, bringing a luxurious cocoa layer atop a perfectly golden, tender shortbread base. This recipe makes it so simple to bring a multi-layered treat to your table that feels indulgent yet approachable, perfect for impressing friends or just enjoying a cozy moment with a cup of coffee.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a crucial role in how your Shortbread Brownies will turn out—from the buttery crunch of the shortbread crust to the moist, fudgy brownie topping. Having quality basics ensures you get just the right balance of texture and flavor.
- 1 cup all-purpose flour: This forms the sturdy yet tender base for the shortbread crust, giving it that classic crumbly texture.
- 1/4 cup granulated sugar: Provides just the right amount of sweetness for the shortbread without overpowering it.
- 1/2 cup vegan butter or regular unsalted butter: Adds buttery richness and helps bind the shortbread crust perfectly.
- 1/4 teaspoon salt: Enhances the flavors and balances the sweetness throughout.
- 1/2 cup unsweetened cocoa powder: Gives the brownie layer that deep, intense chocolate flavor we all crave.
- 1/2 cup all-purpose flour (for brownie layer): Provides structure while keeping the brownie tender.
- 1/4 teaspoon baking powder: Lightly aerates the brownie layer so it’s moist without being dense.
- 1/4 teaspoon salt (brownie layer): Brings out the chocolate’s richness and balances sweetness.
- 1/2 cup melted coconut oil or vegetable oil: Maintains moistness in the brownie while enhancing its fudgy texture.
- 3/4 cup sugar (brownie layer): Sweetens the brownies to perfection without cloying.
- 1/4 cup milk of choice: Adds moisture, helping the batter come together smoothly.
- 1 tablespoon ground flaxseed (or 1 egg): Acts as a binder to hold the brownie layer together deliciously.
- 2 teaspoons vanilla extract: Adds a warm, aromatic depth that lifts the overall flavor.
- Optional: 1/2 cup chocolate chips or chopped walnuts: For an extra layer of texture and richness—totally your call!
How to Make Shortbread Brownies Recipe
Step 1: Prepare the Oven and Pan
Start by heating your oven to a steady 325°F (160°C). Line an 8-inch square baking pan with parchment paper—this ensures your brownies will lift out easily and come out pristine without sticking.
Step 2: Make the Shortbread Crust
In a mixing bowl, combine 1 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, and softened butter. Use your hands or a pastry cutter to work everything until a crumbly dough forms—this step is key for that buttery, melt-in-your-mouth shortbread texture.
Step 3: Bake the Shortbread Base
Press that shortbread dough evenly into the bottom of your prepared pan. Don’t be shy—compact it well so it holds together after baking. Pop it into the oven and bake for about 12 minutes. When done, it may look slightly golden but still soft.
Step 4: Prepare the Dry Brownie Ingredients
While the crust is baking, whisk together cocoa powder, 1/2 cup flour, baking powder, and 1/4 teaspoon salt in a separate bowl. This mix will bring that rich chocolate flavor and just the right structure to the brownies.
Step 5: Combine the Wet Brownie Ingredients
In another bowl, mix your melted coconut or vegetable oil with sugar, milk of choice, ground flaxseed (or egg), and vanilla extract. Stir these until they’re fully combined and smooth—this wet mixture provides the moisture and binding power that make your brownies fudgy and tender.
Step 6: Bring the Brownie Batter Together
Slowly stir your dry mix into the wet ingredients until everything is just combined. If you’d like to add chocolate chips or walnuts, gently fold them in here to distribute those delightful nuggets evenly.
Step 7: Assemble and Bake
Pour your luscious brownie batter over the pre-baked shortbread crust and smooth the top with a spatula. Now slide it back into the oven for 18 to 22 minutes until a toothpick poked into the center comes out with just a few moist crumbs—this signals the perfect fudgy texture.
Step 8: Cool Completely
Patience pays off here! Let the brownies cool fully in the pan before slicing. This helps the layers set and makes cutting clean squares a breeze.
How to Serve Shortbread Brownies Recipe
Garnishes
Elevate your Shortbread Brownies Recipe with a dusting of powdered sugar or a drizzle of melted chocolate to make them look irresistible. A sprinkle of chopped nuts or a few fresh berries on the side adds both color and a fresh crunch that contrasts beautifully with the rich brownies.
Side Dishes
These brownies pair wonderfully with a scoop of creamy vanilla ice cream or dollops of whipped coconut cream for those who want a non-dairy option. A hot cup of coffee or a glass of cold milk also make the perfect companions, balancing the sweet, chocolatey intensity with something soothing and simple.
Creative Ways to Present
Want to wow guests? Serve these Shortbread Brownies Recipe squares stacked on a beautiful cake stand or arranged artfully on a platter with colorful napkins. For entertaining, consider adding a small side bowl of homemade berry compote or salted caramel sauce for dipping—so much fun and decadence in each bite!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Shortbread Brownies in an airtight container at room temperature. They will keep beautifully for up to 4 days, maintaining both the tender shortbread base and the moist brownie top without drying out.
Freezing
If you want to stash some for later, wrap them tightly in plastic wrap and place inside a freezer-safe container or bag. Frozen, these treat bars will last up to 3 months. Just thaw overnight in the fridge or on the counter before serving.
Reheating
To enjoy a warm, gooey experience, pop your brownies briefly in the microwave for about 15 to 20 seconds. This brings out the fudgy chocolate notes beautifully and softens the shortbread layer just slightly for a freshly baked feel.
FAQs
Can I use regular butter instead of vegan butter?
Absolutely! The recipe works perfectly with either vegan or regular unsalted butter—the flavor and texture remain delightfully rich in both versions.
What if I don’t have ground flaxseed for the binder?
No worries at all! You can simply use one egg instead. Both act as excellent binders to keep the brownie layer moist and together.
Can I add nuts or chocolate chips to the shortbread crust?
Traditionally, the shortbread crust is kept simple to highlight its buttery texture, but feel free to experiment by folding in finely chopped nuts for extra crunch if you like.
How do I know when the brownies are perfectly baked?
Look for edges pulling away slightly from the pan and a toothpick inserted in the center that comes out with just a few moist crumbs. This indicates fudgy brownies that aren’t overbaked.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free blend that measures cup-for-cup, you can enjoy these brownies gluten-free without compromising texture too much.
Final Thoughts
There is something truly special about this Shortbread Brownies Recipe—combining the best of both worlds with a crunchy, buttery base and a rich, chocolatey top. It’s a dessert that feels like a hug in every bite, simple enough for everyday baking yet impressive enough for your next gathering. Give it a try and get ready for the compliments to start rolling in!
Print
Shortbread Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 34 minutes
- Total Time: 44 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Shortbread Brownies combine a buttery, crumbly shortbread base with a rich, fudgy brownie topping. Perfect for those who love the texture of shortbread paired with the deep chocolate flavor of brownies, this recipe is simple and adaptable for vegan diets using flaxseed as an egg substitute. It yields a decadent dessert that is both tender and indulgent, ideal for sharing or enjoying as a special treat.
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 and Prepare Pan: Preheat your oven to 325°F (160°C) and line an 8-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Shortbread Dough: In a mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 1/2 cup softened vegan or unsalted butter. Mix until a crumbly dough forms, ensuring the ingredients are well incorporated but not overworked.
- Press and Bake Crust: Evenly press the shortbread mixture into the bottom of the prepared pan and bake for 12 minutes until set but not browned. This pre-baking step ensures the crust is firm and supports the brownie layer.
- Prepare Dry Brownie Ingredients: While the shortbread is baking, whisk together 1/2 cup cocoa powder, 1/2 cup 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 these wet ingredients together until smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and stir until completely blended into a smooth batter.
- Add Optional Mix-Ins: Fold in 1/2 cup chocolate chips or chopped walnuts if desired to enhance texture and flavor.
- Assemble Brownies: Pour the brownie batter evenly over the pre-baked shortbread crust in the pan, smoothing the surface with a spatula for even cooking.
- Bake Final Layer: Return the pan to the oven and bake for 18 to 22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
- Cool and Serve: Let the brownies cool completely in the pan to set before slicing into squares for serving. This cooling step will help the layers meld together beautifully.
Notes
- You can substitute regular butter for vegan butter if not needing a vegan option.
- Ground flaxseed acts as an egg substitute; mix it with water and let sit for 5 minutes before using if desired.
- Make sure to pre-bake the shortbread crust to prevent it from becoming soggy when the brownie batter is added.
- Feel free to customize with nuts or chocolate chips for added crunch and flavor.
- The brownies keep well at room temperature for 2-3 days, or refrigerated for up to a week.
