Description
Mountain-inspired brownie shortbread bars blend rich chocolate and buttery layers into an elevated dessert experience. Rocky Mountain bakers will savor these indulgent treats where dense brownie meets crumbly shortbread, crowned with silky ganache that melts perfectly on your palate.
Ingredients
Scale
Shortbread Crust Ingredients:
- 1 cup (240 milliliters) all-purpose flour
- ⅓ cup (67 grams) granulated sugar
- ½ teaspoon coarse kosher salt
- ½ teaspoon vanilla extract
- ½ cup (113 grams) cold unsalted butter
Brownie Ingredients:
- ½ cup (113 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- ½ cup (85 grams) semi-sweet chocolate chips
- ⅔ cup (60 grams) unsweetened Dutch-processed cocoa powder
- ⅓ cup (40 grams) all-purpose flour
- ¼ teaspoon coarse kosher salt
- 2 teaspoons vanilla extract
- 1–2 teaspoons instant espresso powder (optional)
Ganache Ingredients:
- 4 ounces (113 grams) good-quality dark chocolate (55-60% cacao)
- 4 ounces (120 milliliters) heavy whipping cream
Instructions
- Prepare the baking workspace by positioning an oven rack in the middle position and preheating to 350°F (175°C). Line an 8×8 inch (20×20 centimeters) square baking dish with parchment paper, ensuring overhang for easy removal.
- Create the shortbread crust by combining flour, granulated sugar, kosher salt, and pure vanilla extract in a mixing bowl. Incorporate cold, cubed unsalted butter using a pastry cutter or food processor until the mixture resembles moist, coarse crumbs.
- Distribute the crumb mixture uniformly across the prepared pan’s bottom, pressing gently to create an even layer. Bake for 15 minutes until achieving a pale golden color. Allow the crust to cool slightly while reducing the oven temperature to 325°F (160°C).
- Prepare the brownie base by melting unsalted butter and granulated sugar together in a large saucepan over medium heat until the mixture begins bubbling. Continue cooking for 2 minutes, then remove from heat.
- Integrate semi-sweet chocolate chips and vanilla extract into the warm butter mixture, stirring until the chocolate completely melts and creates a smooth, slightly grainy consistency. Let the mixture cool for 10 minutes.
- Incorporate large eggs into the chocolate mixture one at a time, beating thoroughly after each addition to maintain a smooth texture.
- In a separate bowl, sift together unsweetened cocoa powder, all-purpose flour, kosher salt, and instant espresso powder. Gently fold the dry ingredients into the chocolate mixture until just combined, maintaining a thick batter consistency.
- Spread the brownie batter evenly across the pre-baked shortbread crust, ensuring complete and uniform coverage.
- Bake at 325°F (160°C) for precisely 25 minutes. Look for a crackled, slightly puffed surface as an indicator of doneness. Allow the brownies to cool completely at room temperature.
- For the ganache, finely chop dark chocolate and place in a heat-resistant bowl. Heat heavy cream in a small saucepan until it begins simmering around the edges.
- Pour the hot cream over the chopped chocolate, allowing it to sit for 1-2 minutes. Stir until achieving a smooth, glossy ganache with no visible chocolate pieces.
- Carefully spread the ganache over the cooled brownies, creating an even layer. Allow the ganache to set at room temperature for approximately 1 hour.
- Once the ganache has completely set, use the parchment paper overhang to lift the brownies from the pan. Transfer to a cutting board and slice into precise squares using a sharp knife, wiping the blade clean between cuts to maintain crisp edges.
Notes
- High altitude baking requires precise ingredient adjustments to counteract lower air pressure that affects rising and moisture retention.
- Cold ingredients like butter and eggs help create a stable shortbread base that prevents crumbling in mountain environments.
- Reducing oven temperature prevents over-browning and ensures even baking at higher elevations where heat behaves differently.
- Espresso powder enhances chocolate’s deep flavor profile without adding coffee taste, making the brownies more complex and rich.
- Allowing brownies to cool completely before adding ganache prevents melting and ensures a smooth, glossy chocolate topping.
- Wiping knife between cuts creates clean, professional-looking bars that showcase the layers of shortbread, brownie, and ganache.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg