Shortbread Brownies

Shortbread brownies have a buttery shortbread crust topped with a dense fudgy brownie. The brownie bars are rich, sweet and decadent. This stovetop brownie recipe is made in one pot and bakes up in the oven; creating the best shortbread bottom chocolate brownies.

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Where are all my brownie lovers? I know I've disclosed many times that my family is full of cookie monsters {brownie cookies and chocolate chippers are faves}. This shortbread brownies recipe combines the best of both worlds; cookies and brownies!

Buttery soft shortbread + fudge like brownies = cookie brownie bars

why you will love these brownie bars

• Quick and easy recipe ~ the shortbread crust comes together with cold butter in minutes. While it par-bakes, mix the brownies in one pot!
• Textures ~ a dense, soft, fudge like brownie layer sits on a buttery, soft shortbread bottom.
• Simple ingredients ~ this brownie recipe comes together with pantry staples.

how to make the buttery soft shortbread layer

Start with cold butter. In a stand mixer with the paddle attachment or with a hand held mixer beat the butter, kosher salt and granulated sugar until combined.  We aren’t going for light and fluffy, just to combined. 

Then add the vanilla and 1 large egg yolk until incorporated.

Finally add the all-purpose flour and beat on low just until the dough comes together.

Press the dough in an even layer into a parchment lined 8x8 pan {I use USA Pan Bakeware}. The dough is slightly sticky and you may need to dampen your fingers to help with this step.

Then use a fork to pierce the bottom the dough prior to baking. This allows steam to escape and helps the shortbread crust to bake evenly. The shortbread will bake for 15 minutes, then get topped with the brownie batter and baked again.

I use these medium binder clips to hold the parchment in place as it likes to shift around as you press the dough into the pan. Just be sure to remove them prior to baking!

ingredients needed for the brownies

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Unsalted butter ~ adds moisture and rich flavor to the shortbread crust and brownies. If you only have salted butter, leave out the kosher salt.
• Chocolate chips ~ add to the fudge like texture of the brownies and bring more chocolate flavor. I typically use Ghirardelli semi-sweet chocolate chips. You can also use a semi-sweet or dark chocolate baking bar.
• Eggs ~ provide structure and lift to the brownies and they also help to bring the batter together. One egg yolk brings richness and softness to the shortbread bottom.
• Vanilla ~ brings flavor and balance.
• Kosher salt ~ balances the flavor and sweetness.
• Granulated sugar ~ adds sweetness to all the rich chocolate and butter.
• All-purpose flour ~ provides structure to both the brownies and the shortbread.
• Cocoa powder ~ Use a natural unsweetened cocoa powder. I like Scharffen Berger, Big Country Foods or Hershey's.

how to make one pot brownies

Start by melting the butter in a heavy bottom saucepan. When butter is mostly melted, add the chocolate and stir until both the butter and chocolate are fully melted and incorporated.  Stir continuously as to not burn the chocolate and remove from the heat as soon as melted.

Next add the granulated sugar and kosher salt and stir or whisk until fully incorporated. Then add the eggs and vanilla and stir until combined. 

Add the all-purpose flour and cocoa powder and stir until just fully mixed.

Pour the brownie batter over the par baked shortbread crust and bake. 

how do I know when the brownies are done?

The brownie layer in this recipe is intended to be fudgy and dense, which means the brownies will still be a little gooey if you use the toothpick test to check for doneness. The toothpick test will likely result in some wet batter, but the top and edges should be set. 

When baking brownies, I always err on the side of underdone versus overdone as most people don't care for dry brownies. I refer to using the toothpick test in this frosted peppermint brownie post if you want to see how I typically check for when brownie recipes are done baking.

tips for cutting brownies

• Use parchment paper {or aluminum foil will also work} to line the baking pan. This allows you to lift the bars out of the pan to cut them.
• Chilled brownies will slice with cleaner cuts.
• If I am serving the brownies {or any bar cookie for that matter} to others, I like to clean up the edges before cutting them into squares. I use a sharp knife and trim just the very edge off of each side first. This also gives you a chance to test the treats!😉😉. My sugar bugs always seem to appear in the kitchen for a preview taste!
• Then use a sharp knife to cut the bars into desired sizes. Press straight down with the knife and don't saw back and forth. Wipe the knife clean in between each cut to keep the brownies neat and tidy.

can I double this recipe?

Yes! Use a 9x13 baking pan {I love this USA Pan}.

All the ingredients will double except the egg yolk in the shortbread crust; still use one.

how can I store these brownie bars?

Shortbread brownies can be stored covered in an airtight container at room temperature for a couple days or in the refrigerator for up to one week. 

They also freeze well for up to three months. Allow to defrost in the refrigerator overnight or on the counter for 30-60 minutes.

can I make variations to this brownie recipe?

Yes! The shortbread crust would be delicious with some finely chopped nuts, such as almonds or pecans. Add a ¼-1/3 cup before pressing the dough into the pan.

For a caramel version, add a drizzle of homemade caramel sauce {use the caramel from this brownie recipe} over the top of the cooled brownies. If you are looking for caramel and espresso you should check out my salted caramel espresso bars.

A white chocolate ganache would be fabulous on top of the cooled brownies! You can find the recipe with my easy white chocolate brownie recipe.

Remember to snap a picture and tag me on Instagram if you make these Shortbread Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more desserts with shortbread

• Shortbread Peppermint Bark
• Caramel and Brown Sugar Shortbread
• Dark Chocolate Cherry Shortbread
• Apple Crisp Shortbread Bars

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!