Name: Shortbread Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/4 cup granulated sugar; 1/2 cup vegan butter or regular unsalted butter, softened; 1/4 teaspoon salt; 1/2 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup melted coconut oil or vegetable oil; 3/4 cup sugar; 1/4 cup milk of choice; 1 tablespoon ground flaxseed (or 1 egg if not vegan); 2 teaspoons vanilla extract; Optional: 1/2 cup chocolate chips or chopped walnuts

Jump to Recipe·Print Recipe

Buttery shortbread crust topped with rich, fudgy chocolate brownie—this decadent dessert blends two classic favorites into one irresistible treat.

Why You'll Love This Recipe

These shortbread brownies combine the best of two beloved desserts: crumbly, buttery shortbread and dense, chocolatey brownies. The contrast between the crisp cookie base and the fudgy topping creates a perfect textural balance. This versatile treat works beautifully for special occasions, holiday cookie trays, or simply satisfying your chocolate cravings. The recipe is straightforward enough for beginners but creates an impressive dessert that looks and tastes like it came from a high-end bakery.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour serves as the foundation for both layers, providing structure to the shortbread base and contributing to the perfect fudgy texture in the brownie top.

Granulated sugar sweetens both layers while helping create that distinctive crumbly texture in the shortbread and the perfect moist chewiness in the brownie layer.

Butter brings rich flavor and that melt-in-your-mouth quality to the shortbread base. The recipe offers flexibility with either vegan or regular unsalted butter.

Salt enhances all the flavors, particularly important in sweet recipes to balance the sugar and bring out the chocolate notes.

Unsweetened cocoa powder delivers that intense chocolate flavor in the brownie layer without additional sweetness, allowing you to control the overall sugar level.

Baking powder provides just enough lift to keep the brownie layer from becoming too dense while maintaining that classic fudgy texture.

Coconut oil or vegetable oil contributes moisture and helps create that signature brownie texture. The coconut oil option adds a subtle flavor dimension that complements the chocolate beautifully.

Milk helps bind the brownie batter together while adding moisture. Any milk variety works well, making this adaptable to dietary preferences.

Ground flaxseed acts as an egg replacer in the vegan version, helping bind the ingredients together. When mixed with liquid, it creates a gel-like consistency similar to beaten eggs.

Vanilla extract adds depth and warmth to the chocolate flavor, enhancing the overall dessert experience.

Chocolate chips or chopped walnuts are optional but highly recommended for texture contrast and additional flavor dimensions.

Directions

Preheat oven to 325°F (160°C). Line an 8-inch square baking pan with parchment paper.
In a mixing bowl, combine flour, sugar, salt, and butter for the shortbread. Mix until crumbly dough forms.
Press the shortbread mixture evenly into the bottom of the prepared pan. Bake for 12 minutes.
While the crust bakes, prepare the brownie layer. In a separate bowl, whisk together the cocoa, flour, baking powder, and salt.
In another bowl, combine the melted oil, sugar, milk, flaxseed (or egg), and vanilla. Stir in the dry ingredients until fully mixed.
Fold in chocolate chips or nuts if using.
Pour the brownie batter over the pre-baked shortbread crust and smooth the top.
Return to oven and bake for 18–22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow to cool fully before slicing into squares.

Servings and Timing

This recipe yields 9 generous brownies, perfect for sharing at a small gathering. If cutting into smaller, bite-sized pieces, you could easily serve 16 people.

Prep time is approximately 15 minutes, with a cooking time of 30 minutes, for a total time of 45 minutes. However, you'll need additional time for the brownies to cool completely before cutting, ideally at least 1-2 hours for clean slices.

Each brownie contains approximately 265 calories, making it a reasonably portioned indulgence.

Variations

Triple Chocolate Shortbread Brownies: Add white chocolate chips to the shortbread base and drizzle melted dark chocolate over the finished brownies.
Salted Caramel Shortbread Brownies: Drizzle caramel sauce over the brownie layer before baking and sprinkle with flaky sea salt.
Mint Chocolate Shortbread Brownies: Add ½ teaspoon of mint extract to the brownie layer and incorporate mint chocolate chips.
Espresso Shortbread Brownies: Add 1-2 teaspoons of espresso powder to the brownie batter to enhance the chocolate flavor.
Peanut Butter Swirl Shortbread Brownies: Warm ¼ cup of peanut butter until pourable and swirl it into the brownie layer before baking.
Raspberry Shortbread Brownies: Add a layer of raspberry jam between the shortbread and brownie layers.

Storage/Reheating

Store these shortbread brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. The texture will become denser when chilled, which some people prefer.

These brownies freeze exceptionally well. Cut into individual squares, wrap each in plastic wrap, and store in a freezer-safe container for up to 3 months. Thaw at room temperature for about an hour before serving.

To refresh day-old brownies, warm them briefly in the microwave for 10-15 seconds. This will soften them and revive that fresh-baked taste. For a special dessert, warm a brownie and serve with a scoop of vanilla ice cream.

FAQs

Why did my shortbread layer crumble when I cut the brownies?

The most common reason is cutting before the brownies have completely cooled. Allow them to cool fully at room temperature, or chill them in the refrigerator for cleaner cuts. Using a sharp knife and wiping it clean between cuts also helps prevent crumbling.

Can I make these brownies completely gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend in both the shortbread and brownie layers. The texture may be slightly different, but the result will still be delicious.

Why are my brownies too cakey instead of fudgy?

Overbaking is usually the culprit. Remember that brownies continue cooking slightly as they cool. Remove them from the oven when a toothpick inserted in the center comes out with a few moist crumbs rather than completely clean.

Can I double this recipe for a larger batch?

Absolutely! Double all ingredients and use a 9x13-inch baking pan. You may need to increase the baking time by 5-7 minutes, but be sure to check for doneness with the toothpick test.

What's the best way to get clean cuts when slicing these brownies?

Chill the brownies for at least an hour before cutting. Use a sharp knife dipped in hot water and wiped dry between cuts. For extra precision, you can use a ruler as a guide.

My shortbread base got too dark. What went wrong?

Your oven may run hot. Try reducing the temperature by 25°F next time or position the rack higher in the oven. You could also slightly reduce the initial baking time of the shortbread layer to 8-10 minutes.

Can I use cocoa powder instead of unsweetened chocolate in the brownie layer?

This recipe already uses cocoa powder. If you're looking to substitute baking chocolate in other recipes, generally 3 tablespoons of cocoa powder plus 1 tablespoon of oil equals 1 ounce of unsweetened chocolate.

Are these brownies suitable for vegans?

Yes, when made with vegan butter, plant-based milk, and ground flaxseed instead of an egg. Just ensure your chocolate chips (if using) are also vegan.

Can I add espresso powder to enhance the chocolate flavor?

Absolutely! Add 1-2 teaspoons of espresso or instant coffee powder to the brownie batter. It won't make the brownies taste like coffee but will intensify the chocolate flavor.

How do I know when the brownies are perfectly baked?

The brownies are done when the edges are set but the center still looks slightly underdone. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. Remember that brownies firm up as they cool.

Conclusion

These shortbread brownies offer the perfect marriage of two beloved desserts—crisp, buttery shortbread and rich, fudgy chocolate brownies. The contrast in textures and complementary flavors create a treat that's greater than the sum of its parts. Whether you're baking for a special occasion, bringing a dessert to a potluck, or simply treating yourself, these brownies are sure to impress.

The versatility of this recipe means you can easily customize it to suit your preferences or what you have on hand. The vegan options make it accessible to those with dietary restrictions without sacrificing flavor or texture. And with proper storage, you can enjoy these delectable treats for days—though they rarely last that long!

Master this recipe once, and it's bound to become a go-to in your baking repertoire. The combination of simple ingredients with straightforward techniques results in a dessert that tastes like it came from a professional bakery. Enjoy the process of creating these shortbread brownies, and even more, enjoy sharing them with friends and family.