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Shortbread Ganache Brownies

Shortbread Ganache Brownies


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  • Author: Kimberly
  • Total Time: 4 hrs 35 min
  • Yield: 9-12 1x

Description

RECOMMENDED EQUIPMENT

  • 20×20 cm baking dish (8×8 inch)
  • large bowl
  • electric mixer
  • spatula
  • 2 small pots (or microwave)
  • sharp knife
  • cutting board
  • medium-sized bowl

Ingredients

Units Scale

SHORTBREAD LAYER

  • 115 grams butter
  • 65 grams white sugar
  • 120 grams all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract

BROWNIE LAYER

  • 2 eggs
  • 200 grams brown sugar
  • 115 grams butter
  • 50 grams baking cocoa powder
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 60 grams all-purpose flour

GANACHE

  • 200 milliliters heavy cream
  • 200 grams semi-sweet chocolate

Instructions

PREPARATIONS

  • Prepare your baking dish by lining it with parchment paper or lightly greasing it. Set aside.
  • Preheat the oven to 175°C (350°F).

INSTRUCTIONS

  • For the shortbread layer: Whip butter and sugar on high until light and fluffy. Then add flour and salt and mix with a spatula to form a dough. Press the dough into your prepared baking dish and distribute evenly. Prick the dough with a fork to keep it flat while baking. Bake for about 12 minutes, until just lightly golden.
  • Meanwhile, prepare the brownie batter. In the microwave or a small pot, melt the butter and set aside to cool. In a bowl, whip eggs and sugar until light and fluffy. Add the cooled butter, cocoa powder, and vanilla extract to the egg-sugar mixture. Mix everything into a creamy batter. Then add flour and salt, mixing only until no flour streaks are visible.
  • Remove the shortbread base from the oven and spread the brownie batter over it. Bake for an additional 15 minutes.
  • While that bakes, prepare the ganache. Finely chop the chocolate and place it in a medium-sized bowl. Then, in a small pot, heat the cream until it starts to steam or simmer lightly. Pour the hot cream over the chocolate and let it sit for a few minutes, then stir slowly until all the chocolate has melted. Place the ganache in the refrigerator.
  • Remove the brownies from the oven and let them cool completely.
  • Once the shortbread brownies are completely cool, pour all the ganache over them and refrigerate again until the ganache sets, about 4-5 hours. I used milk chocolate in equal parts with cream, so it takes a bit longer than usual. You can speed up the process by doubling the amount of milk chocolate or substituting milk chocolate with dark chocolate.
  • Once the ganache is firm, cut the brownies into 9-12 equal pieces and optionally garnish with grated chocolate. Enjoy your piece of happiness.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 2 min
  • Passive Time: 4 hrs
  • Cook Time: 30 min