Brownie Shortbread Bars with Ganache

Hello, dear readers! Today, I’m beyond thrilled to share a recipe that melds simplicity with utter decadence. Imagine this: a buttery shortbread base topped with rich, fudgy brownie, all crowned with a silky-smooth chocolate ganache. Yes, it’s as delicious as it sounds, and yes, I am grateful to be able to bring such a delightful treat into your kitchens and lives!

Introduction

These Brownie Shortbread Bars with Ganache are a testament to the magic that happens when two beloved desserts become one. The crisp, crumbly shortbread offers a perfect contrast to the soft, intense brownie, while the ganache adds a layer of luxury that makes each bite unforgettable. Perfect for special occasions, or whenever you feel like treating yourself (because why not?), these bars are sure to impress.

Ingredients

For the Shortbread Base:

• 1 cup (225g) unsalted butter, softened
• 1/2 cup (100g) sugar
• 2 cups (240g) all-purpose flour
• 1/4 tsp salt

For the Brownie Layer:

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (60g) all-purpose flour
• 1/4 tsp salt

The Ganache:

• 1 cup (240ml) heavy cream
• 8 oz (225g) semi-sweet chocolate, chopped

How to Make Instructions

Making the Shortbread Base:

1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. Cream together butter and sugar until light and fluffy.
3. Mix in flour and salt until the dough comes together.
4. Press the dough into the prepared pan, forming an even layer.
5. Bake for 20 minutes, or until lightly golden. Remove and set aside to cool slightly.

Assembling the Brownie Layer:

1. Combine melted butter and sugar in a mixing bowl.
2. Stir in eggs and vanilla, mixing until well combined.
3. Sift in cocoa powder, flour, and salt, and mix just until no dry streaks remain.
4. Pour over the baked shortbread base, spreading to cover it completely.
5. Bake for an additional 25-30 minutes until the brownie is set. Allow to cool completely.

Preparing the Ganache:

1. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
2. Remove from heat and add the chopped chocolate, letting it sit for a minute before stirring until smooth and glossy.
3. Pour over the cooled brownie layer, smoothing the top with a spatula.
4. Refrigerate until the ganache is set, about 2 hours.

Helpful Tips

• Ensure all your ingredients, especially butter and eggs, are at room temperature to ensure even mixing.
• When pressing the shortbread dough into the pan, use the back of a spoon or a measuring cup to create a smooth surface.

Substitutions/Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend in equal proportions.
• Vegan Options: Use plant-based butter and a suitable egg replacer in the brownie and shortbread. Opt for coconut cream instead of heavy cream in the ganache.

Frequently Asked Questions

Q: Can I freeze these bars? A: Absolutely! Wrap them well, and they can be frozen for up to 3 months.

Q: What if I don’t have a 9×9-inch pan? A: You can use an 8×8-inch pan for thicker bars, just increase the baking time slightly for each layer.

Storage Instructions

Store your bars in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

More Relevant Recipes

• Chocolate Fudge Cake: Dive into the deep, dark richness of this classic dessert. Perfect for any chocoholic looking for their next indulgence.
• Honey Bun Brownies: Imagine the sweet, comforting flavors of a honey bun mixed with the gooey, chocolatey goodness of brownies. This unique blend will surely become a new favorite!

These Brownie Shortbread Bars with Ganache are anything but boring! They promise a multi-textured delight that’s

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