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
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 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
