Buttery shortbread crust topped with rich, fudgy chocolate brownie, blending two classic desserts into one irresistible treat.

For the shortbread crust:

1 cup all-purpose flour

1/4 cup granulated sugar

1/2 cup vegan butter or regular unsalted butter, softened

1/4 teaspoon salt

For the brownie layer:

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

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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.

If not following a vegan diet, the ground flaxseed can be replaced with 1 egg for the brownie layer.
Optional additions like chocolate chips or chopped walnuts enhance flavor and texture.
Ensure the shortbread crust is baked before adding the brownie layer for a firm base.
Let the dessert cool completely before slicing for clean, defined layers.