December 4, 2020

Brownie Shortbread

Three layers of pure deliciousness: a nutty, crumbly shortbread, a fudgy dense brownie and a bittersweet chocolate hazelnut ganache. These bars are butter-free, made with avocado oil and couldn't be easier to make: all you need is one bowl and a whisk! 

5 from 14 votes
Yield: 16
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Brownie + Shortbread = the perfect bar 

Two of my greatest weaknesses when it comes to desserts are pecan sandies and rich fudgy, gooey brownies. Earlier this year I landed on my personal best brownies (many of you agreed!). Late last year I had introduced you to my dead-easy buttery delicious pecan shortbread cookies. A few months back I saw this recipe via nyt cooking and I could not get the shortbread/brownie combo out of my mind. 

But, I didn’t want to turn on the mixer to beat the butter when I was going to have to do a double boiler for the brownie layer. I wanted the bars to be delightfully rewarding without the hassle of making three complicated layers. 

 

 

 

brownies made without butter 

For this to be as simple as possible, one ingredient is key: the oil. Using avocado oil here is strategic for two reasons; first it allows us to combine both the shortbread and brownie layer with just a whisk (no butter beating or melting involved). Second, avocado oil is unique among oils in that it is buttery without actually having butter in it.

 

Chocolate Hazelnut Ganache 

Ganache is a finicky one but oh so worth it when you get it right. Over the years I’ve learned a few tricks to make perfect ganache, here are some tips to help you along:  

  1. The type of chocolate you use matters. The more milk and sugar in your chocolate, the less heavy cream you’ll need to add. A darker chocolate (60-70% cocoa solids) will need a 1:1 ratio of heavy cream; milk chocolate will need less. 
  2. Use a scale. This is to hit that perfect 1:1 ratio of chocolate to heavy cream. I never measure this by cup, there’s too high a chance that will throw off the ratio.
  3. Warm the heavy cream until the edges bubble in the pan, don’t let it boil. 
  4. Chop the chocolate finely: this is so that as soon as the hot heavy cream hits it, it melts. If you find yourself stirring the ganache for awhile and having large clumps of chocolate, you didn’t chop it enough. 
  5. If you absolutely need to return the ganache to heat to melt the remaining chocolate, do so very, very carefully: 10 seconds in the microwave and try to avoid any more. Ganache burns easily. 

 

 

Why you need to make brownie shortbread bars 

When you bite into one of these, your teeth first sink into the smooth creamy ganache. And while it is a given that ganache be delightful, this one has a little something extra with some chocolate hazelnut spread added to complement the nutty shortbread. Sea salt on top? Always. 

Then, the fudgiest brownie. Some bakers call their brownies fudgy to convey density, I’m using it here to emphasize that it will be soft and gooey and at times feel like a set brownie batter. It’s got me thinking about more oil-based, no butter, brownies, it’s that good! 

Lastly, a soft crumbly shortbread studded with nuts. I like mine a little saltier than the usual shortbread because that salty buttery taste is what lingers and keeps me you coming back for more. Hazelnuts complement the nutella ganache but I’m forever a pecan shortbread fan, either will do !

 

  

 

  

FAQ on Brownie Shortbread

What’s the right consistency for the shortbread layer? 

In my trials, I found that getting this right depended on the protein content of the flour. Flours with a higher protein content might not need the additional 2 tablespoons. With a lower protein content you likely will. Look for the consistency of a slightly wet cookie dough.

What kind of cocoa should I use for the brownies? 

Dutch process is richer in color and taste and since it’s doing all of the chocolate flavor work, choose a good brand. 

How do I get the shiny top on the brownies? 

You’ll notice that in some of the photos without ganache the brownies have that signature flaky, shiny top. I talk about this extensively in this recipe but essentially, if you want that you can add very finely chopped chocolate to the brownie batter (1/4 cup).  

How do I know when the brownies are done? 

At the 25 minute mark you can stick a toothpick in the center it will probably come out quite gooey. These bars are meant to be more of a fudgy brownie than a set ‘cake-like’ brownie. Don’t go over 30 minutes baking time for the brownies. 

Can I make these nut free? 

Absolutely. Simply leave out the nuts from the shortbread and when making the ganache, increase the heavy cream to 5oz. 

Can I substitute the avocado oil with another oil? 

Yes but you will lose that smooth, buttery quality avocado oil lends. If I had to choose any oil to substitue with I’d probably reach for olive oil. 

How can I make the bars dairy free? 

There’s only dairy in the ganache so to make these without dairy you could either leave off the ganache or make coconut milk ganache. 

How can I store the bars? 

In an airtight container at room temperature. If you’ve used the ganache topping, you might prefer to set them in the fridge. 

What kind of pan should I use? 

A metal 8×8″ square pan. Glass and ceramic conduct heat differently (the latter less efficiently) and so that will affect bake time. I prefer aluminized-steel. 

Can I double the recipe? 

Absolutely, bake it in a 13×9″ cake pan. Baking time might change, look for visual cues for doneness: for the shortbread you want it dry, partially baked and not yet golden. For the brownie, you’ll want to see the center ‘set’ on the top. 

 

Recipe for Brownie Shortbread Bars with Ganache



Brownie Shortbread

Three layers of pure deliciousness: a nutty, crumbly shortbread, a fudgy dense brownie and a bittersweet chocolate hazelnut ganache. These bars are butter-free, made with avocado oil and couldn’t be easier to make: all you need is one bowl and a whisk! 
brownie shortbread
Prep Time: 30 minutes
Cook Time: 30 minutes
Yields: 16
5 from 14 votes

Ingredients

Pecan Shortbread Layer

  • 1 ½ cups all purpose flour plus additional 2 tablespoons if needed
  • cup granulated sugar
  • 1 tsp fine sea salt
  • ½ cup avocado oil
  • cups chopped hazelnuts or pecans

Brownie Layer

  • ½ cup avocado oil
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • ½ cup dutch process cocoa
  • ¼ cup all purpose flour

Ganache Topping

  • 5 oz dark chocolate chopped fine
  • 4 oz heavy cream
  • 2 tablespoons chocolate hazelnut spread

Method

  • Line an 8×8” square baking pan with parchment paper, leaving overhang on all four sides. Preheat the oven to 350 F.
  • To make the shortbread layer: whisk together the flour, sugar and salt in a bowl. Using a rubber spatula fold in the oil and nuts. If the dough looks particularly wet, add the additional 2 tablespoons of flour. Press the dough into the bottom of the prepared pan. Bake for 12 minutes.
  • To make the brownie layer: whisk together the oil, sugar, salt and vanilla. Add one of the eggs and whisk for at least 30 seconds. Repeat with the second egg. Add the cocoa and flour and whisk just until you have a smooth batter.
  • When the shortbread is done, pour the brownie batter over it and return it to the oven for another 25-30 minutes.
  • Once the brownies are completely cool, make the ganache: set finely chopped chocolate into a bowl. Warm the heavy cream on the stove until it begins to steam and bubbles around the edges. Pour it over the chocolate and stir to combine. Add in the chocolate hazelnut spread and stir until you have a smooth ganache. Pour it over the brownies and smooth into an even layer. Chill in the fridge for an hour to set.

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27 comments

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Recipe Reviews




  1. 5 stars
    I made this recipe on a whim after finding it while looking for shortbread recipes and it was absolutely divine! The richness of the brownie and ganache layers coupled with the sweet, saltiness of the shortbread is an incredible combination. I substituted extra creamy oat milk for heavy cream in the ganache, and I didn’t have hazelnut spread, so I added a little extra dark chocolate, and it came out amazing! I can’t wait to try more recipes on this site!

  2. 5 stars
    This flavor combo is amazing!!! Made a batch today with ganache. Had a few problems though. I wonder if you could advise. My shortbread layer is really crumbly. The dough looked incredible. I thought it was a perfect consistency. But alas, a lot of it isn’t holding. Perhaps I needed to pack it tighter? Another issue I’m having, my ganache isn’t bonding with the brownie layer, it lifts off very easily. I look forward to your thoughts!

    • Hi Deb! Hmm, let’s see. For the shortbread, it’s definitely happened to me that it was overly crumbly (even for shortbread) when I’ve added too much flour. I’ve found that certain flour types make this worse (protein content dependent). Packing it tight definitely helps. For the ganache, I wonder if it’s too thick – perhaps the ratio of chocolate/heavy cream was off or the percentage of cocoa solids was higher so there wasn’t enough cream. Sometimes if you use chocolate chips instead of chopped chocolate those extra ingredients get in the way of the proper consistency. Those are my initial thoughts – i don’t know if any of it helps but I hope so!

  3. 5 stars
    These were so good! I was a bit skeptical because I wasn’t sure how oil would come out, but they were so rich and delicious, you don’t miss the butter at all. I will definitely be making them again sometime.

  4. 5 stars
    Such an amazing recipe. I love how the crumbly shortbread pairs with the fishy brownie and the ganache adds a perfect finish. My whole family loved these! Thanks for the great recipe!

  5. I really have enjoyed reading your recipes and want to make this one but I don’t like hazelnut/nutella, could I use peanut butter instead? I have been wondering what would be a good substitute for Nutella, my other option might be Biscoff (just discovered this). I will definitely use pecans in the short bread. I like the information about roasting the nuts first.

  6. 5 stars
    Thanks for this amazing recipe Sam! I left out the ganache because we didn’t have cream, but followed the recipe otherwise. I am in love with these! The only thing I could suggest would be to have weights of the ingredients in the recipe (I definitely prefer baking using weight).

  7. 5 stars
    I made these today, and they are SO GOOD (like everything that comes out of Sam’s brain)! I don’t keep avocado oil on hand, so I used olive oil in the shortbread and browned butter in the brownies. Both worked and tasted great!!

  8. 5 stars
    Delicious brownies! Dense, not too sweet. The nuts in the shortbread layer really add a lot and sprinkling with salt creates the most amazing sweet n salty balance. Definitely will remake!

  9. 5 stars
    Hi Sam! Made these yesterday and they are delicious. Two questions – I lightly roasted the hazelnuts for the shortbread crust. Did you do the same or use raw?

    I didn’t have hazelnut butter, but I wondered if I could make some using your pistachio butter recipe (minus the pistachio oil). Do you think that would work in the future? Thanks!

    • Hi Avery! Absolutely yes, I always toast nuts after I buy them so they are ready when I want to use them. Brings back their snap and flavor.

      So for the hazelnut butter – were you planning to use it in the ganache? I used nutella here (not the generic kind). A homemade butter would make it rather grainy since it’s quite hard to get it to be smooth with our regular food processors. But to answer your question generally, YES you can definitely make a chocolate hazelnut butter with that recipe!

  10. 5 stars
    After the shiny top brownies I made from your site, my husband wants me to work through ALL your brownie recipes. This is the one he emailed me yesterday and it did not disappoint. Your write ups and pictures are so helpful, especially for the shortbread color. So decadent

  11. 5 stars
    Made these when I got home for break–they turned out just as pictured! It was all really easy to put together, and my family really liked them.

  12. 5 stars
    Just saw this posted today and whipped them up (super easy, thank you!) after work today. I didn’t use nuts or make a ganache (we don’t have those at home right now)- and they are great! Perfect balance of gooey-rich-crumbly-salty. Thanks, Sam! Great easy bake for the holidays.

  13. These look and sound amazing! Definitely going to try them! What are your thoughts on using a gf 1to 1 flour?