High Altitude Brownie Shortbread Bars with Ganache Recipe
Introduction
These High Altitude Brownie Shortbread Bars with Ganache combine a buttery shortbread base with rich, fudgy brownies topped with silky chocolate ganache. Perfect for home bakers seeking a decadent treat that balances textures and flavors beautifully.
Ingredients
- 1 cup all-purpose flour, (spooned and leveled)
- 1/3 cup granulated sugar
- 1/2 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1/2 tsp vanilla extract
- 1/2 cup cold, unsalted butter, (diced)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup semi-sweet chocolate chips
- 2 tsp vanilla extract
- 2 large eggs
- 2/3 cup unsweetened, Dutch-processed cocoa powder
- 1/3 cup all-purpose flour, (spooned and leveled)
- 1/4 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1-2 tsp instant espresso powder (optional)
- 4 oz good-quality dark chocolate (around 55-60% cacao)
- 4 oz heavy whipping cream
Instructions
- Step 1: Preheat your oven to 350°F. Line an 8×8 inch square baking dish with two sheets of parchment paper, covering the bottom and sides completely. Crease the paper at the pan edges to keep it in place.
- Step 2: For the shortbread crust, combine 1 cup flour, 1/3 cup sugar, 1/2 tsp salt, and 1/2 tsp vanilla in a bowl. Add the 1/2 cup cold, diced butter and cut it into the flour mixture with a pastry cutter until crumbs are moist and crumbly. You can also pulse these ingredients in a food processor for fine crumbs.
- Step 3: Transfer the crumb mixture to the prepared pan and press firmly and evenly into the bottom. Bake on the center rack for 15 minutes, until pale golden. Remove and let cool slightly.
- Step 4: Lower the oven temperature to 325°F to prepare the brownie layer.
- Step 5: In a large saucepan, melt 1/2 cup butter and 1 cup sugar over medium heat. Once bubbling, continue cooking for two minutes, then remove from heat.
- Step 6: Stir in the semi-sweet chocolate chips and 2 tsp vanilla until melted and glossy; the mixture may appear grainy. Let cool for 10 minutes.
- Step 7: Beat in the eggs one at a time, mixing until smooth and combined.
- Step 8: Sift together 2/3 cup cocoa powder, 1/3 cup flour, 1/4 tsp salt, and espresso powder if using. Add the dry ingredients to the batter and fold gently until fully combined without streaks.
- Step 9: Spread the brownie batter evenly over the cooled shortbread crust and bake on the center rack at 325°F for exactly 25 minutes. The top should be crackled and slightly puffed. Cool completely.
- Step 10: For the ganache, finely chop the dark chocolate and place it in a bowl. Optional: Reserve 1-2 teaspoons of chopped chocolate for topping.
- Step 11: Warm the heavy cream in a saucepan over medium heat until hot and just simmering around the edges. Remove from heat and pour over the chopped chocolate.
- Step 12: Stir gently until the ganache is smooth and shiny. Spread evenly over the cooled brownies using a knife or spatula, swirling if desired.
- Step 13: Let the ganache set for about an hour until firm. Sprinkle reserved chopped chocolate on top if you like.
- Step 14: To cut, lift the brownies using the parchment paper edges onto a cutting board. Use a sharp knife, wiping it clean between cuts, for clean slices.
Tips & Variations
- Use a food processor for quick and even shortbread crumb mixing.
- Instant espresso powder enhances the chocolate flavor but can be omitted if preferred.
- For extra texture, sprinkle chopped nuts on the ganache before it sets.
- Make sure not to over-bake the brownies to keep them fudgy and moist.
Storage
Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Allow refrigerated bars to come to room temperature before serving for the best texture. Leftovers can be gently reheated or enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownies at sea level?
Yes, but you may need to slightly adjust baking times and ingredient amounts for the best texture. Reducing baking powder (if added) and increasing liquids slightly can help at lower altitudes.
Can I use milk chocolate instead of dark chocolate for the ganache?
Absolutely. Milk chocolate will yield a sweeter, creamier ganache but may be softer. Adjust the cream amount slightly if needed for consistency.
PrintHigh Altitude Brownie Shortbread Bars with Ganache Recipe
Delight in these rich and fudgy High Altitude Brownie Shortbread Bars topped with a luscious dark chocolate ganache. Featuring a buttery shortbread crust, a dense and moist cocoa-rich brownie layer enhanced with espresso, and a smooth ganache finish, this dessert is perfect for gatherings or indulgent treats with a coffee-infused twist tailored for high altitude baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes plus 1 hour chilling time
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Shortbread Crust
- 1 cup all-purpose flour (spooned and leveled)
- 1/3 cup granulated sugar
- 1/2 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1/2 tsp vanilla extract
- 1/2 cup cold, unsalted butter (diced)
Brownie Layer
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup semi-sweet chocolate chips
- 2 tsp vanilla extract
- 2 large eggs
- 2/3 cup unsweetened, Dutch-processed cocoa powder
- 1/3 cup all-purpose flour (spooned and leveled)
- 1/4 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1–2 tsp instant espresso powder (optional)
Ganache
- 4 oz good-quality dark chocolate (around 55-60% cacao)
- 4 oz heavy whipping cream
Instructions
- Prepare Shortbread Crust: Preheat your oven to 350°F and line an 8×8 inch square baking dish with parchment paper, covering the bottom and sides, creasing edges to hold. In a bowl, mix flour, sugar, salt, and vanilla, then cut in diced cold butter with a pastry cutter until moist, crumbly crumbs form. Press the mixture evenly into the pan and bake for 15 minutes until pale golden. Let cool slightly.
- Make Brownie Batter: Lower oven temperature to 325°F. Melt butter and sugar in a large saucepan over medium heat; as soon as it bubbles, cook for another 2 minutes. Remove from heat, stir in chocolate chips and vanilla until melted and glossy but grainy. Cool the mixture for 10 minutes.
- Combine Brownie Ingredients: Beat eggs into the chocolate mixture one at a time until smooth. In a separate bowl, sift together cocoa powder, flour, salt, and espresso powder if using. Fold the dry mix into the wet batter gently until no dry streaks remain. The batter will be thick yet spreadable.
- Assemble and Bake: Spread the brownie batter evenly over the slightly cooled shortbread crust. Bake at 325°F for exactly 25 minutes on the center rack, until the top is cracked and browned but the interior remains soft. Allow to cool completely.
- Prepare Ganache: Finely chop dark chocolate and reserve 1-2 teaspoons for garnish. Warm heavy cream in a saucepan over medium heat until it begins to simmer at the edges. Pour hot cream over chopped chocolate and let sit briefly, then stir until smooth and shiny.
- Finish Bars: Spread ganache evenly over the cooled brownies using a spatula. Let the ganache set for about an hour until firm. Sprinkle reserved chopped chocolate on top if desired. To cut, lift brownies using parchment edges onto a board and slice with a clean sharp knife, wiping between cuts.
Notes
- Pressing the shortbread crust firmly ensures a sturdy base for the brownie layer.
- Using Dutch-processed cocoa powder intensifies the chocolate flavor and improves texture.
- Instant espresso powder is optional but enhances the chocolate’s depth and richness.
- Be careful not to over-bake the brownies to maintain fudginess.
- Letting ganache set fully is key to clean slicing and a beautiful finish.
- Using parchment paper lining makes lifting and cutting the bars easier without breaking.
- If using table salt instead of Kosher, reduce the quantity by half to avoid oversalting.
Keywords: brownie bars, shortbread crust, chocolate ganache, high altitude baking, espresso brownie, chocolate dessert
