Description
These delicious shortbread brownies feature a buttery, crumbly shortbread crust topped with a rich, fudgy brownie layer. This easy-to-make dessert combines the best textures and flavors, perfect for satisfying your chocolate cravings with a homemade touch. Suitable for vegans when using plant-based butter and flaxseed egg substitute.
Ingredients
Scale
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
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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Line an 8-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
- Make Shortbread Dough: In a mixing bowl, combine 1 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, and 1/2 cup softened butter. Mix until a crumbly dough forms, which will serve as the shortbread crust.
- Press and Bake Shortbread: Evenly press the shortbread dough into the bottom of the prepared pan, creating an even layer. Bake in the preheated oven for 12 minutes to partially set the crust.
- Mix Dry Brownie Ingredients: While the crust bakes, whisk together 1/2 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt in a separate bowl until well combined.
- Mix Wet Brownie Ingredients: In another bowl, combine 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), and 2 teaspoons vanilla extract. Stir until smooth.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until fully incorporated and smooth.
- Add Optional Mix-ins: Fold in optional chocolate chips or chopped walnuts if using, for added texture and flavor.
- Assemble Brownies: Pour the brownie batter over the pre-baked shortbread crust and smooth the top evenly with a spatula.
- Bake Final Brownies: Return the pan to the oven and bake for 18–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, indicating fudgy brownies.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into squares for serving.
Notes
- Use vegan butter and flaxseed egg to keep this recipe vegan-friendly.
- Substitute milk of choice to accommodate dietary preferences, such as almond, oat, or dairy milk.
- Chocolate chips or chopped nuts add a lovely texture but are optional.
- Be careful not to overbake; brownies are best with moist crumbs inside.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
