If you have a serious sweet tooth and love the tender crumble of shortbread mixed with the rich, fudgy goodness of brownies, then this Shortbread Brownies Recipe is going to become your new favorite treat. Imagine biting into a luscious brownie with a perfectly buttery, crumbly shortbread base underneath — it’s the best of both worlds all rolled into one scrumptious dessert that satisfies cravings with every bite. Whether you’re making them for a special occasion or just to brighten up a regular day, these brownies bring together classic flavors in an irresistible way that’s sure to impress.
Ingredients You’ll Need
This Shortbread Brownies Recipe uses simple, pantry-friendly ingredients that are easy to find but essential to achieving that perfect texture and flavor balance. Each ingredient plays a key role, from the rich cocoa powder that delivers deep chocolate notes to the vegan butter that keeps the shortbread layer delightfully crumbly and rich.
- 1 cup all-purpose flour: Forms the tender, sturdy base of the shortbread crust for that melt-in-your-mouth quality.
- 1/4 cup granulated sugar: Sweetens the shortbread just enough to complement the chocolate without overpowering it.
- 1/2 cup vegan butter or unsalted butter, softened: Adds richness and the signature buttery flavor to the crust.
- 1/4 teaspoon salt: Enhances the overall flavors by balancing the sweetness.
- 1/2 cup unsweetened cocoa powder: Provides the deep chocolate flavor that makes the brownie layer so crave-worthy.
- 1/2 cup all-purpose flour: Gives body and structure to the fudgy brownie layer.
- 1/4 teaspoon baking powder: Helps the brownie layer rise slightly for a soft but dense texture.
- 1/4 teaspoon salt: Brings out the chocolate’s richness by balancing bitterness.
- 1/2 cup melted coconut oil or vegetable oil: Moisturizes the brownie batter, keeping it tender and luscious.
- 3/4 cup sugar: Sweetens the brownie layer perfectly for that classic fudge flavor.
- 1/4 cup milk of choice: Adds creaminess and helps blend the batter smoothly.
- 1 tablespoon ground flaxseed (or 1 egg): Acts as a binding agent to hold the brownie layer together, with a vegan-friendly option.
- 2 teaspoons vanilla extract: Infuses a warm, inviting aroma and depth of flavor throughout the brownies.
- Optional 1/2 cup chocolate chips or chopped walnuts: Adds delightful texture and bursts of extra chocolate or nuttiness.
How to Make Shortbread Brownies Recipe
Step 1: Prepare the Shortbread Base
Start by preheating your oven to 325°F (160°C) and lining an 8-inch square baking pan with parchment paper for easy removal later. Mix the shortbread ingredients — flour, sugar, salt, and softened butter — until the mixture forms a crumbly dough. This crumbly texture is key because it bakes into a firm yet tender crust that you’ll love biting into.
Step 2: Bake the Shortbread Crust
Press the shortbread dough evenly into the bottom of the prepared pan so it’s compact and smooth. Bake this base for 12 minutes. The slight pre-baking step ensures a crisp shortbread crust that won’t get soggy underneath the brownie batter.
Step 3: Mix Dry Brownie Ingredients
While the crust is baking, whisk together the dry ingredients for the brownie layer: cocoa powder, flour, baking powder, and salt. This combination gives the brownies their rich flavor and perfect texture.
Step 4: Combine Wet Brownie Ingredients
In another bowl, mix the melted oil, sugar, milk, flaxseed (or egg), and vanilla extract until smooth. The oil keeps the brownie moist, while flaxseed works as a great vegan binder if you skip eggs.
Step 5: Create the Brownie Batter
Stir the dry ingredients into the wet mix until fully combined. This batter should be thick and glossy. If you like, fold in chocolate chips or chopped walnuts for added texture and flavor that will elevate the brownies even more.
Step 6: Bake the Brownie Layer
Pour the brownie batter evenly over the pre-baked shortbread crust. Smooth the top with a spatula to create an even layer. Bake again for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it — that perfect fudgy doneness.
Step 7: Cool and Slice
Let the Shortbread Brownies Recipe cool completely in the pan before slicing. Cooling is crucial so the layers set up properly, ensuring each bite holds together beautifully and delivers both that tender shortbread and rich brownie experience.
How to Serve Shortbread Brownies Recipe
Garnishes
A simple dusting of powdered sugar brightens the look and adds a touch of sweetness on top. For extra flair, sprinkle some sea salt flakes or drizzle melted chocolate over the brownies for eye-catching contrast and flavor pops.
Side Dishes
Pair these brownies with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich, buttery base and chewy top. Fresh berries also add a vibrant freshness that cuts through the dense chocolate beautifully.
Creative Ways to Present
For a fun twist, serve the Shortbread Brownies Recipe as mini brownie bites on a dessert tray or stack squares with layers of whipped cream and berries for an impressive brownie parfait. Wrapping small brownie squares individually makes for charming party favors too.
Make Ahead and Storage
Storing Leftovers
Store leftover brownies in an airtight container at room temperature for up to 3 days. The shortbread base holds up well without losing its delicate crumb, and the brownies remain rich and moist.
Freezing
To keep these treats fresh longer, wrap well and freeze brownies in a single layer on a baking sheet until firm, then transfer to a sealed freezer bag. Frozen, they can last up to 2 months and are easy to thaw at room temperature.
Reheating
If you want warm brownies, reheat individual squares in the microwave for about 15 seconds or pop them in a preheated oven at 300°F for 5-7 minutes. This revives the fudgy texture and melts any chocolate chips inside delightfully.
FAQs
Can I use regular butter instead of vegan butter?
Absolutely! The recipe works perfectly with either vegan butter or regular unsalted butter, so choose what suits your diet and taste preferences.
What can I substitute for ground flaxseed?
If you’re not vegan or don’t have ground flaxseed handy, one egg is a great substitute to bind the brownie batter just as well.
Can I make these gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, but note the texture might shift slightly. Be sure to use a blend suited for baking for the best results.
How do I know when the brownies are done?
Check by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter for the perfect fudgy consistency.
Can I add nuts or chocolate chips?
Yes! Adding chocolate chips or chopped walnuts is optional but highly recommended for extra texture and bursts of flavor.
Final Thoughts
This Shortbread Brownies Recipe is one of those rare desserts that feel like a warm hug in every bite. With its satisfying contrast of a buttery shortbread base and rich, fudgy brownie top, it’s the kind of treat worth making again and again. Trust me, once you try it, you’ll want to share it with everyone you know — so go ahead and dive in, your new favorite dessert awaits!
Print
Shortbread Brownies Recipe
- Total Time: 44 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
These Shortbread Brownies combine a buttery, crumbly shortbread base with a rich, fudgy brownie topping for a delightful dessert that blends the best of both treats. Perfectly baked in under an hour, this recipe offers a vegan option with the use of flaxseed and coconut oil, and includes optional add-ins like chocolate chips or walnuts for extra texture and flavor.
Ingredients
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 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.
- Make Shortbread Dough: In a mixing bowl, combine 1 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, and softened butter until a crumbly dough forms, providing the buttery base.
- Press and Bake Shortbread Base: Evenly press the shortbread dough into the bottom of the prepared pan and bake for 12 minutes to set the crust.
- Mix Dry Brownie Ingredients: While the crust bakes, whisk together cocoa powder, flour, baking powder, and salt in a separate bowl to combine the dry brownie components.
- Combine Wet Brownie Ingredients: In another bowl, mix melted coconut or vegetable oil, sugar, milk, ground flaxseed (or egg), and vanilla extract until smooth, forming the wet brownie batter.
- Incorporate Dry into Wet: Stir the dry ingredients into the wet mixture until fully combined, ensuring a smooth batter for the brownie layer.
- Add Optional Mix-ins: Fold in chocolate chips or chopped walnuts if desired for added texture and flavor.
- Assemble and Bake Brownies: Pour the brownie batter over the pre-baked shortbread crust, smoothing the top, then return to oven and bake for 18–22 minutes until a toothpick inserted comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 9 squares to serve.
Notes
- For a vegan version, use ground flaxseed as an egg replacement and coconut oil instead of butter.
- Ensure the shortbread crust is baked until just set; overbaking may toughen the base.
- Use parchment paper for easy removal and clean slicing of brownies.
- Check doneness with a toothpick; a few moist crumbs indicate perfectly fudgy brownies.
- Optional nuts or chocolate chips add crunch and richness but can be omitted for a simpler brownie.
- Milk options can be dairy or plant-based such as almond, soy, or oat milk.
- Prep Time: 10 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
