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!
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.
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.
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:
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.
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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!
oh my gosh, i’m so happy you landed here! much better than plain shortbread :p
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!
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.
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!
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.
I think that’d be fine – might make the ganache a tad thicker but you can always use more heavy cream to thin it out if need be
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).
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!!
Oooooh those are some great subs Emily!
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!
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!
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
Janele, I’m so happy to hear it! and lol, your husband must be having a great week with all the brownies!
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.
That’s wonderful Bela! So happy they worked out 🙂
This looks wonderful ! Can we substitute melted butter for avacado oil? Will it work?
Hi Priya! I haven’t tried it but I think another oil would be a better substitute as I mention in the FAQ (oil vs butter have different fat and water contents).
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.
That was so fast! I’m so happy to hear they worked out nicely without the ganache (I also love them that way!). Thank you Kristin!
These look and sound amazing! Definitely going to try them! What are your thoughts on using a gf 1to 1 flour?
I think it could work, the shortbread layer might be more ‘wet’ so you may need the two extra spoonfuls of flour.
Could this be made nut free for allergy purposes?
Hi Susan! Absolutely, check the FAQ above