These Brownie Shortbread Bars with Ganache combine a buttery shortbread crust, fudgy brownie center, and rich dark chocolate ganache for an elegant yet indulgent dessert. Adjusted for high-altitude baking, they’re a perfect treat for those at 5,280 feet and adaptable for other elevations.
Why You’ll Love This Recipe
- Decadent layers: Buttery shortbread, fudgy brownies, and glossy ganache in every bite.
- High-altitude perfection: Specifically developed to yield flawless results at elevation.
- Beautiful presentation: A stunning dessert for any gathering.
- Versatile and customizable: Swap the ganache for frosting or top with sprinkles for variety.
Ingredients
Shortbread Crust
- 1 cup all-purpose flour, spooned and leveled
- ⅓ cup granulated sugar
- ½ tsp coarse Kosher salt (use ¼ tsp if using table salt)
- ½ tsp vanilla extract
- ½ cup cold, unsalted butter, diced
Brownies
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup semi-sweet chocolate chips
- 2 tsp vanilla extract
- 2 large eggs
- ⅔ cup unsweetened Dutch-processed cocoa powder
- ⅓ cup all-purpose flour, spooned and leveled
- ¼ tsp coarse Kosher salt (use ⅛ tsp if using table salt)
- 1-2 tsp instant espresso powder (optional, for enhanced chocolate flavor)
Ganache
- 4 oz good-quality dark chocolate (55-60% cacao), finely chopped
- 4 oz heavy whipping cream
Kitchen Equipment Needed
- 8×8-inch square baking dish
- Parchment paper
- Pastry cutter or food processor
- Saucepan
- Offset spatula
- Chef’s knife
Step-by-Step Instructions
Shortbread Crust
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line the baking dish with two sheets of parchment paper so that the edges hang over the sides for easy removal.
- Make the Dough: In a bowl, combine flour, sugar, salt, and vanilla. Cut in the cold butter using a pastry cutter until the mixture forms moist crumbs. Alternatively, use a food processor and pulse until crumbly.
- Press and Bake: Spread the dough evenly in the pan and press it down firmly. Bake for 15 minutes, or until pale golden brown. Set aside to cool slightly.
- Adjust Temperature: Reduce the oven temperature to 325°F (160°C).
Brownies
- Prepare the Batter Base: In a large saucepan, melt the butter and sugar over medium heat. Once it starts to bubble, cook for 2 minutes, stirring constantly. Remove from heat and stir in chocolate chips and vanilla until melted and shiny. Let cool for 10 minutes.
- Incorporate the Eggs: Beat in the eggs one at a time until smooth.
- Add Dry Ingredients: Sift together cocoa powder, flour, salt, and espresso powder in a separate bowl. Stir into the batter until just combined.
- Layer and Bake: Spread the brownie batter evenly over the baked shortbread crust. Bake at 325°F for 25 minutes, or until the brownies are puffed and crackled on top. Cool completely.
Ganache
- Melt Chocolate: Place the chopped chocolate in a bowl. Reserve a teaspoon or two for garnish, if desired.
- Heat Cream: Warm the cream in a saucepan over medium heat until it begins to simmer around the edges. Pour the hot cream over the chopped chocolate and let sit for a minute. Stir until smooth and glossy.
- Spread Ganache: Pour the ganache over the cooled brownies, spreading it evenly with an offset spatula. Let set for 1 hour. Sprinkle reserved chopped chocolate on top, if using.
Serving Tips
- Cutting Clean Slices: Use the parchment overhang to lift the brownies out of the pan. Slice with a sharp knife, wiping the blade clean between cuts for neat edges.
- Serving Temperature: These bars are best served slightly chilled to keep the ganache firm.
Variations
- Nutty Layer: Add chopped walnuts or pecans to the brownie batter for added crunch.
- Salted Caramel Drizzle: Top the ganache with a drizzle of salted caramel before it sets.
- Flavored Ganache: Infuse the cream with orange zest or mint leaves before making the ganache for a unique twist.
Storage
- Refrigerator: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze individually wrapped bars for up to 3 months. Thaw in the fridge before serving.
Helpful Notes
- Don’t over-bake: The brownies should be slightly underbaked to maintain a fudgy texture.
- Use high-quality chocolate: For the ganache, choose a good dark chocolate to achieve a rich, smooth finish.
- High-altitude adjustments: If baking above 5,280 feet, refer to specific high-altitude FAQs for further tips.
Frequently Asked Questions
1. Can I make this recipe at sea level?
Yes! Reduce the oven temperature by 15-25°F and slightly decrease the flour in the brownie batter.
2. Can I use milk chocolate for the ganache?
Yes, but the ganache will be sweeter and less rich than with dark chocolate.
3. What’s the best way to soften the shortbread crust for slicing?
If the shortbread feels too firm, let the bars sit at room temperature for 15-20 minutes before cutting.
4. Can I double the recipe?
Yes! Use a 9×13-inch pan, but increase the baking time slightly for the brownies.
5. How do I prevent the ganache from cracking?
Ensure the brownies are completely cool before spreading the ganache to avoid temperature-related cracking.
These High Altitude Brownie Shortbread Bars with Ganache are a decadent and layered dessert perfect for any occasion. Enjoy the buttery crust, fudgy center, and silky ganache topping with every bite!
