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! Much like my double chocolate chip bars.

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!

Shortbread Brownies

recipe created and tested by:

Tasia Harper

Shortbread Brownies have a buttery shortbread crust topped with a dense fudgy brownie! This stovetop brownie recipe is made in one pot and bakes up in the oven; creating the best shortbread bottom chocolate brownies.

5 from 8 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Bars and Brownies

Cuisine American

Servings 16 brownies

Calories 287 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

shortbread crust

• ▢ ½ cup unsalted butter 113g
• ▢ ⅛ teaspoon kosher salt
• ▢ ½ cup granulated sugar 100g
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 large egg yolk
• ▢ 1 cup all-purpose flour 125g

Brownies

• ▢ ½ cup unsalted butter melted 113g
• ▢ 4 ounces semi-sweet or dark chocolate chips* 114g or a shy ¾ cup
• ▢ 1 cup granulated sugar 200g
• ▢ ½ teaspoon kosher salt
• ▢ 2 large eggs
• ▢ 2 teaspoons pure vanilla extract
• ▢ ¾ cup all-purpose flour 94g
• ▢ ¼ cup unsweetened natural cocoa powder 20g

Instructions

 

• Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper and lightly butter or grease with non-stick spray.
• In a stand mixer with the paddle attachment or with a hand held mixer beat the butter (½ cup/113g), kosher salt (⅛ teaspoon) and granulated sugar (½ cup/100g) on medium speed until combined.  The butter is cold, so this takes 1-2 minutes.  We aren’t going for light and fluffy, just to combined.  Then add the vanilla (1 teaspoon) and 1 large egg yolk and beat on medium until incorporated 30-60 seconds.  Finally add the all-purpose flour (1 cup/125g) and beat on low just until the dough comes together, about 1 minute.
• Drop the shortbread dough into the bottom of the prepared pan and press into an even layer.  You may need to lightly dampen your fingers to help with this.  Once in an even layer, use a fork to pierce the bottom of the dough.  Bake for 15 minutes, then remove from the oven and drop the oven temperature to 325°F.
• While the shortbread crust pre bakes, mix the brownies.
• In a medium saucepan, melt butter (½ cup/113g) over low heat.  When butter is mostly melted, add the chocolate (4 ounces/114g) 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.
• Add the granulated sugar (1 cup/200g) and kosher salt (½ teaspoon) and stir or whisk until fully incorporated, then add the eggs (2 large) and vanilla (2 teaspoons) and stir until combined.  Add the all-purpose flour (¾ cup/94g) and cocoa powder (¼ cup/20g) and stir until just fully mixed.
• Pour the brownie batter over the par baked shortbread crust and bake for another 25-35 minutes.  The toothpick test will likely result in some wet batter, but the top and edges should be set.  Try not to over bake the brownies, the brownies are meant to be a fudgy brownie.
• Allow to cool in the pan.  You can speed this process up by placing them in the refrigerator.  I also find chilled brownies cut into nicer slices!
• Cut into desired size and enjoy!  

Notes

If you only have salted butter, omit the kosher salt.

*You can also use a chopped chocolate bar.

To double this recipe, use a 9x13 baking pan. For the shortbread crust, double all the ingredients except still use one large egg yolk. Bake time should still be similar, but may take a few extra minutes.

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.

Nutrition

Serving: 1 brownieCalories: 287kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 77mgSodium: 66mgFiber: 1gSugar: 22g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

DID YOU MAKE THIS RECIPE?Leave a comment and rating below! I love hearing from you!