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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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