why make this recipe
Frosted Shortbread Brownies combine the rich, fudgy texture of brownies with a buttery shortbread crust, topped with a smooth chocolate ganache. This delightful treat appeals to both chocolate lovers and those who prefer a little sweetness from shortbread. They are perfect for any occasion, whether it’s a party, a family gathering, or just a sweet indulgence for yourself.
how to make Frosted Shortbread Brownies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup heavy cream
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a mixer, beat the butter and granulated sugar until light and fluffy.
- Blend in the flour and salt until just combined. Press the mixture into the bottom of the prepared pan to form a crust.
- In a separate bowl, melt the chocolate chips. Once melted, add the eggs one at a time, mixing well after each addition, followed by vanilla extract.
- Pour the brownie batter over the shortbread crust in the pan.
- Bake for 20-25 minutes or until the top is set. Allow cooling completely.
- For the frosting, heat the heavy cream in a saucepan until it starts to simmer. Pour it over the chocolate to melt, then mix until smooth.
- Spread the chocolate ganache over the cooled brownies.
- Cut into squares and serve.
how to serve Frosted Shortbread Brownies
These brownies are delicious on their own but are even better with a scoop of ice cream on the side or a dollop of whipped cream. Serve them at room temperature or slightly chilled for a refreshing treat.
how to store Frosted Shortbread Brownies
To store your Frosted Shortbread Brownies, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn.
tips to make Frosted Shortbread Brownies
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t overmix the batter once you add the flour to keep the brownies tender.
- For an extra touch, sprinkle some sea salt on top of the ganache before it sets.
- Allow the brownies to cool completely before cutting into squares for clean edges.
variation
You can add nuts, such as walnuts or pecans, to the brownie batter for added crunch. You can also use dark chocolate chips for a richer flavor or top the brownies with a sprinkle of crushed cookies for a fun twist.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt in the recipe to avoid making the brownies too salty.
2. Can I substitute chocolate chips with cocoa powder?
While you can use cocoa powder, it will change the texture of the brownies. You may need to adjust the amounts of butter and sugar accordingly.
3. How can I tell when the brownies are done baking?
The brownies are done when the top looks set and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Frosted Shortbread Brownies
Ingredients
For the Shortbread Crust
- 1 cup unsalted butter, softened Make sure the butter is at room temperature for easy mixing.
- 1 cup granulated sugar
- 2 cups all-purpose flour Don't overmix once added.
- 1/4 teaspoon salt Reduce if using salted butter.
For the Brownie Layer
- 2 cups semisweet chocolate chips Can substitute with dark chocolate for richer flavor.
- 4 large eggs
- 1 teaspoon vanilla extract
For the Ganache Frosting
- 1 cup powdered sugar
- 1/2 cup heavy cream Heat until simmering to melt the chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a mixer, beat the butter and granulated sugar until light and fluffy.
- Blend in the flour and salt until just combined. Press the mixture into the bottom of the prepared pan to form a crust.
Making the Brownies
- In a separate bowl, melt the chocolate chips. Once melted, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Pour the brownie batter over the shortbread crust in the pan.
- Bake for 20-25 minutes or until the top is set. Allow cooling completely.
Making the Ganache
- For the frosting, heat the heavy cream in a saucepan until it starts to simmer. Pour it over the chocolate to melt, then mix until smooth.
- Spread the chocolate ganache over the cooled brownies.
Serving
- Cut into squares and serve. These brownies are delicious on their own or better with a scoop of ice cream or a dollop of whipped cream.