Shortbread Brownies are an irresistible, double-layered treat combining buttery, melt-in-your-mouth shortbread with the dense, chocolatey richness of brownies. This dessert is pure magic for anyone who loves contrasting textures and flavors in a single bite—the crumbly, tender base gives way to a fudgy, cocoa-rich top, all making for a dessert bar that’s much greater than the sum of its parts. Whether you’re prepping for a special occasion or just in the mood for a treat, these brownies offer an impressive, bakery-worthy finish with minimal fuss.

Shortbread Brownies Recipe - Recipe Image

Ingredients You’ll Need

These Shortbread Brownies rely on straightforward ingredients you probably already have, and each one is essential to creating their signature layers. Every element adds its own touch—be it richness, structure, or a boost of chocolate—so don’t skimp! Here’s what you’ll need and why it matters:

Unsalted butter (shortbread layer): Softening it ensures a fluffy, tender shortbread base.
Granulated sugar (shortbread & brownie layers): Adds sweetness and contributes to a delicate crumb and shiny brownie top.
All-purpose flour (shortbread & brownie layers): The backbone for both layers, giving structure and chew.
Salt (shortbread & brownie layers): Balances flavors and sharpens the chocolate notes.
Unsalted butter (brownie layer): Melted for rich, moist brownies that aren’t dry or cakey.
Brown sugar (brownie layer): Extra moisture and a caramel depth to the brownies.
Large eggs: Bind everything together and create the ultimate fudgy brownie texture.
Vanilla extract: Adds a comforting, warm aroma and flavor throughout.
Cocoa powder: The star of the brownie layer, giving deep chocolate flavor.
Baking powder: Lifts the brownies just enough so they’re not overly dense.
Semi-sweet chocolate chips (optional): For pockets of melty chocolate in every bite—highly recommended!

How to Make Shortbread Brownies

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F and lining a 9×13-inch baking dish with parchment paper. Be sure to grease both the pan and the parchment—this extra step guarantees an easy release, so your Shortbread Brownies lift out in neat, beautiful squares.

Step 2: Make the Shortbread Layer

In a medium mixing bowl, cream together the softened butter and sugar for the shortbread layer until it’s pale and fluffy. This adds lightness and the almost sandy texture you want. Add in the flour and salt, mixing until a soft dough forms—it should just come together without overworking. Press this dough evenly across the pan’s bottom, using your hands or the back of a measuring cup. Pop it into the oven and bake for 15 minutes; it won’t brown, but it should feel just set.

Step 3: Prepare the Brownie Batter

While the shortbread is baking, shift gears to the brownie layer. In a large bowl, whisk together the melted butter with both sugars until the mixture is glossy and smooth. Add the eggs and vanilla extract, whisking until everything is thoroughly combined. Sift in the cocoa powder, flour, baking powder, and salt so everything mixes gently—the less you stir here, the fudgier your brownies. If you’re using them, fold in the chocolate chips for gooey goodness!

Step 4: Layer and Bake

Once the shortbread layer is out of the oven (don’t turn the oven off!), carefully spread your brownie batter right over the top. Use an offset spatula or back of a spoon to smooth everything to the corners for even layers. Return the pan to the oven and bake for 20 to 25 minutes—start checking at 20, you want a toothpick with a few moist crumbs, never dry.

Step 5: Cool, Slice, and Enjoy

The hardest part? Letting them cool completely in the pan before slicing! This is essential for clean, gorgeous layers. Once they’ve cooled, lift the whole slab out using the parchment and cut into squares. Voila—your bakery-style Shortbread Brownies are ready to devour.

How to Serve Shortbread Brownies

Garnishes

For a hint of fancy (and flavor!), try a sprinkle of flaky sea salt on top right after baking. You can also dust them with powdered sugar or drizzle with melted chocolate. Whipped cream or a few fresh berries provide a pop of color and a light contrast to the rich bars.

Side Dishes

Shortbread Brownies pair beautifully with almost anything—try serving them alongside a scoop of vanilla ice cream for classic decadence, or offer with a cup of bold coffee or hot chocolate for cozy afternoon snacking. A fresh fruit salad makes a bright, refreshing counterpoint.

Creative Ways to Present

Whether you’re gifting or entertaining, stack a few brownies and wrap them in cellophane with a ribbon for a homemade treat. For parties, cut them into tiny bites and add cocktail picks for a brownie platter. Shortbread Brownies can even be layered in mini jars with ice cream for fun, portable parfaits.

Make Ahead and Storage

Storing Leftovers

Keep your Shortbread Brownies in an airtight container at room temperature—they’ll stay moist, buttery, and delicious for up to four days. If your home is especially warm, feel free to refrigerate them, just be sure to let them come back to room temp for optimal texture.

Freezing

Need to store them longer? Shortbread Brownies freeze beautifully! Once cooled, cut them into squares and wrap tightly in plastic, then place in a zip-top bag. They’ll keep for up to 2 months. Thaw overnight in the fridge or at room temperature for snacking whenever the craving strikes.

Reheating

Want your brownies warm and gooey? Pop individual squares in the microwave for about 10-15 seconds. This melts any chocolate chips and revives that just-baked aroma without compromising the delicate shortbread base.

FAQs

Can I use salted butter in place of unsalted?

Absolutely, salted butter will work in a pinch! Just reduce any additional salt in the recipe by half to keep the flavors balanced. The finished Shortbread Brownies will still be delicious.

What’s the best way to get clean slices?

For beautifully defined layers, let the brownies cool completely before cutting, and use a sharp knife wiped clean between slices. You can even chill them briefly for extra precision before slicing.

Can I make these gluten-free?

Yes! Swap the all-purpose flour in both layers for a good-quality gluten-free flour blend designed for baking. The texture may be slightly different, but you’ll still enjoy those delicious layered results.

Do I have to use chocolate chips in the brownies?

Nope—chocolate chips are totally optional but add lovely bursts of chocolate throughout. If you’re a purist or out of chips, just leave them out or substitute with chopped nuts for texture.

Can I halve the recipe?

You totally can! Use an 8×8-inch pan and cut all the ingredients in half. Your bake times may be a couple minutes shorter, so keep an eye out to avoid overbaking.

Final Thoughts

If you’re ready to level up your dessert game, there’s no better place to start than with these unforgettable Shortbread Brownies. Their blend of textures and rich flavors is pure bliss, and the recipe is straightforward enough for any home baker to master. Give them a try—you (and anyone you share with) will be hooked from the very first bite!

Shortbread Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

Author: admin
Total Time: 1 hour
Yield: 24 squares 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect combination of buttery shortbread and rich chocolate brownie layers with these decadent Shortbread Brownies. A treat that’s sure to satisfy any sweet tooth!

Ingredients

Scale

For the shortbread layer:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the brownie layer:

1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 350°F. Grease and line a 9×13-inch baking dish with parchment paper.
Shortbread layer: Cream butter and sugar until fluffy. Mix in flour and salt, press into pan, and bake for 15 minutes.
Brownie layer: Whisk melted butter, sugars, eggs, and vanilla until smooth. Stir in cocoa, flour, baking powder, salt, and chocolate chips. Pour over shortbread layer and bake for 20–25 minutes.
Cool: Cool completely before cutting into squares.