Description
Delight in these rich and buttery Shortbread Brownies that combine a crisp, crumbly shortbread base with a fudgy, chocolate brownie topping. This easy-to-make dessert perfect for any occasion offers a luscious texture contrast and can be customized with chocolate chips or walnuts for added indulgence.
Ingredients
Scale
Shortbread Base
- 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 Oven 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 of the brownies.
- Make the Shortbread Dough: In a mixing bowl, combine the flour, sugar, salt, and softened butter. Mix until the ingredients form a crumbly dough that holds together when pressed.
- Form and Bake the Shortbread Crust: Evenly press the shortbread mixture into the bottom of the prepared pan to create a uniform crust. Bake this for 12 minutes to set the base before adding the brownie layer.
- Mix Dry Ingredients for Brownie Layer: While the crust bakes, whisk together the unsweetened cocoa powder, flour, baking powder, and salt in a separate bowl to combine thoroughly.
- Combine Wet Ingredients for Brownie Layer: In another bowl, mix the melted coconut oil or vegetable oil, sugar, milk of choice, ground flaxseed (or egg), and vanilla extract until smooth and well combined.
- Incorporate Dry Ingredients: Stir the dry cocoa and flour mixture into the wet ingredients until you have a smooth, uniform batter without lumps.
- Add Optional Mix-ins: Fold in chocolate chips or chopped walnuts now if you are using them to add texture and extra flavor.
- Assemble and Bake: Pour the brownie batter evenly over the pre-baked shortbread crust, smoothing the top with a spatula. Return the pan to the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into squares to ensure clean cuts and perfect texture.
Notes
- You can substitute ground flaxseed mixed with water for eggs to keep the recipe vegan.
- Use parchment paper lining to easily lift brownies from the pan.
- Optional chocolate chips or walnuts add extra crunch and flavor but can be omitted for a simpler version.
- Ensure not to overbake to keep the brownies fudgy.
