Mountain-Top Brownie Shortbread Bars with Ganache Recipe

Decadent chocolate lovers stumble upon high altitude brownie shortbread bars with ganache when searching for the ultimate dessert indulgence.

Baking at elevation demands precise techniques that ensure rich, fudgy perfection.

Mountain dwellers understand the challenge of creating desserts that rise and set correctly in thinner air.

These bars combine a buttery shortbread base with intense chocolate layers that melt in your mouth.

A luxurious ganache topping adds silky complexity to every bite.

Simple ingredients and smart adjustments make these bars an irresistible treat for chocolate enthusiasts.

Grab your mixing bowl and get ready to savor a dessert that conquers high-altitude baking challenges.

High Altitude Brownie Shortbread Bars Ingredient

• All-Purpose Flour: Creates a tender, crumbly base with delicate texture, choose unbleached for best results.
• Granulated Sugar: Adds sweetness and helps with golden browning, white sugar works perfectly.
• Salt: Enhances overall flavor complexity and balances sweetness.
• Vanilla Extract: Provides warm, aromatic undertone, opt for pure vanilla for richer flavor.
• Unsalted Butter: Delivers rich, flaky foundation, ensure it's cold for optimal texture.

• Unsalted Butter: Provides rich moisture and depth, use high-quality European-style butter for intense flavor.
• Granulated Sugar: Creates deep caramel notes and smooth texture.
• Dark Chocolate Chips: Intensifies chocolate richness, select minimum 60% cocoa content.
• Vanilla Extract: Rounds out chocolate flavor profile.
• Large Eggs: Binds ingredients and creates silky consistency.
• Cocoa Powder: Deepens chocolate intensity, Dutch-processed recommended for smoother taste.
• All-Purpose Flour: Provides structure, sift to prevent lumps.
• Salt: Balances sweetness and enhances chocolate complexity.
• Espresso Powder: Amplifies chocolate depth, optional but recommended.

• Dark Chocolate: Creates luxurious, glossy finish, choose high-quality chocolate with complex flavor profile.
• Heavy Cream: Produces smooth, silky ganache texture, use fresh, full-fat cream.

Tools to Help You Bake High Altitude Brownie Bars

• 8×8 inch square baking dish: Perfect for creating deliciously thick bars.
• Parchment paper: Essential for easy removal and clean cutting of brownies.
• Large saucepan: Helps melt butter and chocolate smoothly.
• Pastry cutter or food processor: Crucial for creating crumbly shortbread mixture.
• Mixing bowls: Needed for combining dry and wet ingredients separately.
• Sifter: Ensures smooth, lump-free dry ingredients for brownie batter.
• Small saucepan: Used for heating cream for ganache.
• Sharp knife: Helps cut clean, precise brownie slices.
• Cutting board: Provides a stable surface for cutting bars.
• Whisk or wooden spoon: Perfect for stirring and mixing ingredients.

Baking High Altitude Brownie Shortbread Bars with Ganache

• Shortbread Foundation

A delicate layer of buttery goodness that creates the perfect base for these decadent bars. Mix flour, sugar, and a hint of vanilla, then gently incorporate cold butter until crumbly. Press the mixture into your baking pan with love and care.

• Chocolate Transformation

A rich, velvety brownie layer that melts hearts. Combine melted butter and sugar, then introduce chocolate chips for deep, intense flavor. Whisk in eggs one by one, creating a silky smooth batter. Fold in cocoa and flour with a gentle touch.

• Baking Magic

Slide the pan into a warm oven, letting the flavors meld and transform. Watch as the top becomes beautifully crackled and slightly puffy, signaling the perfect moment of doneness.

• Luxurious Chocolate Topping

Create a glossy ganache by pouring hot cream over finely chopped chocolate. Stir until the mixture becomes smooth and irresistibly shiny. Lovingly spread over cooled brownies, allowing it to set and create a luxurious finish.

• Elegant Presentation

Once set, carefully lift the entire creation from the pan. With a sharp knife, slice into beautiful squares, revealing the layers of deliciousness. Wipe the knife between cuts for picture-perfect edges.

Creative Tips for Brownie Shortbread Bars at Altitude

• Adjust ingredient measurements and temperatures when baking at high elevations to ensure perfect texture and rise, reducing flour slightly and increasing liquid content.
• Experiment with different chocolate types like milk, dark, or semi-sweet chocolate chips to customize the richness and depth of flavor in your brownies.
• Incorporate optional mix-ins like chopped nuts, sea salt sprinkles, or a dash of espresso powder to elevate the brownie's complexity and create unique taste profiles.
• Store these bars in an airtight container at room temperature for 3-4 days or refrigerate for up to a week, ensuring maximum freshness and maintaining their delectable texture.

Serving High Altitude Brownie Bars

• Serve with Creamy Companion: Pair these decadent bars with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to balance the rich chocolate flavor.
• Create Elegant Dessert Platter: Arrange the bars on a beautiful serving plate with fresh raspberries, mint leaves, and a light dusting of powdered sugar for a sophisticated presentation.
• Elevate Coffee Moment: Enjoy these brownies alongside a steaming espresso or cappuccino, letting the deep chocolate and coffee notes complement each other perfectly.
• Package as Gifting Treat: Wrap individual bars in parchment paper and tie with a rustic twine for a homemade gift that looks as delicious as it tastes.

Storing High Altitude Brownie Shortbread Bars

• Maximize Freshness: Store these decadent brownie shortbread bars in an airtight container at room temperature for up to 3 days. The cool, dry environment keeps the texture perfect and flavors intact.
• Refrigerate for Extended Enjoyment: When sealed tightly, these bars can last up to 5 days in the refrigerator. Wrap individually in plastic wrap to prevent moisture and preserve their rich, fudgy consistency.
• Freeze for Future Cravings: Slice the bars before freezing, then layer between parchment paper in a freezer-safe container. They'll stay delicious for up to 2 months. Thaw overnight in the refrigerator for best results.
• Quick Serving Tip: Let refrigerated or frozen bars sit at room temperature for 15-20 minutes before serving. This gentle warming helps restore the original soft, luxurious texture and enhances the chocolate's deep, complex flavors.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Calories: 292 kcal

Servings: 17

Sinful High Altitude Brownie Shortbread Bars With Ganache Recipe

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• Total Time: 1 hour 10 minutes
• Yield: 17 1x

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Description

Delightful chocolate brownie shortbread bars highlight rich ganache layers in this indulgent dessert. Chocolate lovers will savor complex textures and intense flavors that promise a memorable sweet experience.

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Ingredients

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• 1 cup (240 mL) all-purpose flour
• ⅓ cup (40 g) all-purpose flour
• ½ cup (113 g) unsalted butter, cold
• ½ cup (113 g) unsalted butter
• 1 cup (200 g) granulated sugar
• ⅓ cup (67 g) granulated sugar
• 4 oz (113 g) good-quality dark chocolate (55-60% cacao)
• ½ cup (85 g) semi-sweet chocolate chips
• 2 large eggs
• 4 oz (120 mL) heavy whipping cream
• ⅔ cup (60 g) unsweetened Dutch-processed cocoa powder
• ½ tsp coarse kosher salt
• ¼ tsp coarse kosher salt
• ½ tsp vanilla extract
• 2 tsp vanilla extract
• 1–2 tsp instant espresso powder (optional)

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Instructions

1. Workspace Preparation: Position the oven rack in the middle position and preheat to 350°F (175°C). Line an 8×8 inch square baking dish with parchment paper, creating overhang for easy removal.
2. Shortbread Crust Formation: Blend flour, sugar, salt, and vanilla until crumbly. Use a pastry cutter to incorporate cold butter, creating a moist, coarse texture. Press the mixture evenly into the prepared pan and bake for 15 minutes until pale golden. Reduce oven temperature to 325°F (160°C) after initial baking.
3. Brownie Base Construction: Melt butter and sugar in a saucepan over medium heat until bubbling. Remove from heat and integrate chocolate chips and vanilla, stirring until smooth. Allow mixture to cool slightly, then whisk in eggs one at a time, ensuring thorough incorporation.
4. Dry Ingredient Integration: Sift cocoa powder, flour, salt, and espresso powder. Fold gently into the chocolate mixture, maintaining a thick batter consistency. Spread evenly over the pre-baked shortbread crust.
5. Baking Process: Bake at 325°F (160°C) for 25 minutes. Look for a crackled, slightly puffed surface indicating doneness. Cool completely at room temperature.
6. Ganache Preparation: Finely chop dark chocolate and place in a heat-resistant bowl. Simmer heavy cream until edges bubble, then pour over chocolate. Let sit for 1-2 minutes, then stir until achieving a glossy, smooth consistency.
7. Final Assembly: Spread ganache evenly over cooled brownies. Allow to set at room temperature for approximately 1 hour. Lift from pan using parchment overhang and slice into precise squares with a clean, sharp knife between cuts.

Notes

• Altitude Adjustment: High-altitude baking requires precision; reduce sugar slightly and increase liquid content to compensate for lower air pressure and faster evaporation.
• Butter Temperature Tip: Use genuinely cold butter for the shortbread to achieve a crumbly, flaky texture that holds its shape perfectly.
• Chocolate Melting Technique: Melt chocolate gently to prevent seizing; remove from heat immediately after smooth consistency is achieved to maintain rich flavor integrity.
• Ganache Setting Strategy: Allow ganache to set naturally at room temperature for a glossy, professional finish, avoiding refrigeration which can cause unwanted condensation or texture changes.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 17
• Calories: 292
• Sugar: 20 g
• Sodium: 90 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 60 mg