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
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 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.
