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High Altitude Brownie Shortbread Bars with Ganache Recipe

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★★★★★

5 from 103 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://frommamamaya.com/high-altitude-brownie-shortbread-bars-with-ganache-recipe/