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!
Servings 16
Equipment
- square metal pan 8" or 9"
Ingredients
Pecan Shortbread Layer
- 1 ½ cups all purpose flour plus additional 2 tablespoons if needed
- ⅓ cup granulated sugar
- 1 tsp fine sea salt
- ½ cup avocado oil
- ⅔ 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
Instructions
- 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.