These shortbread brownies combine two classic desserts into an irresistible bar. The shortbread base is tender and buttery, while the brownie layer is rich, fudgy, and perfectly decadent. 
If you love brownies, these shortbread brownies might become a new favorite. The contrast between a melt-in-your-mouth shortbread crust and a dense, almost gooey brownie on top is delicious. The shortbread is buttery and restrained in sweetness, while the brownie layer delivers a deep dark chocolate flavor that complements the base perfectly.
Because the two layers are already rich, this recipe keeps the overall sweetness balanced.
Making Shortbread Brownies
Below are tips and step-by-step instructions to help you make these bars successfully.
Start with the shortbread layer. Beat slightly softened butter with the sugar, then add the flour, cornstarch and salt. For the best texture, the butter should still feel a little cool to the touch; working with slightly cold butter makes the dough harder to incorporate but yields a better shortbread crumb.
The dough will be crumbly, and you may find some flour difficult to fully incorporate — that’s normal.
Press the dough into the prepared pan to form an even crust. Using a sheet of wax or parchment paper between your hand and the dough makes pressing easier. Prick the surface lightly with a fork, taking care not to pierce all the way through to the pan. 
Bake the shortbread on its own for about 16–20 minutes, until the top looks set and the edges begin to turn a pale golden color.
While the shortbread bakes, prepare the brownie batter. To keep the brownies rich without being overly sweet, I recommend using 70% dark chocolate. If you prefer sweeter brownies, choose semi-sweet or 50% chocolate instead.
- Melt the butter and finely chopped chocolate together. Finely chopping the chocolate helps it melt evenly. If using a microwave, heat in short bursts (for example, 30–45 seconds on medium), stirring between intervals. A double boiler works well too.
- Let the melted mixture cool slightly, then whisk in the eggs, granulated sugar, and vanilla. The chocolate should be warm but not hot to avoid cooking the eggs.
- Sift in the flour, cocoa powder and salt to remove lumps, especially from the cocoa. Gently whisk until you no longer see streaks of dry ingredients.
- Pour the brownie batter over the baked shortbread crust and smooth into an even layer.
Bake again at a slightly higher temperature (see recipe below) for about 22–24 minutes, or until the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking time will depend on your oven and how fudgy you prefer the brownies.
Pro Tip: Allow the bars to cool completely before slicing so they set properly and produce clean edges. Use the parchment overhang to lift the cooled slab from the pan, then slice with a thin, sharp knife, wiping the blade between cuts. A sharp knife works better than a table knife for cutting through the shortbread layer cleanly.
The marriage of buttery shortbread and rich chocolate brownie is outstanding — crisp, tender shortbread supporting a moist, fudgy brownie yields a truly decadent bar.
Below is the recipe card with equipment, ingredient amounts, instructions, and notes to guide you through the full process.
Shortbread Brownies
Equipment
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8×8 inch (20×20 cm) pan
Ingredients
Shortbread Crust
- 2/3 cup unsalted butter (150 grams), slightly softened but still a bit cool
- 1/3 cup granulated sugar (67 grams)
- 1 1/4 cup all-purpose flour (156 grams)
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
Brownie
- 1/2 cup unsalted butter (112 grams), cut into cubes
- 5 ounces dark chocolate (142 grams), finely chopped, 50–70% recommended
- 1 cup granulated sugar (200 grams)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (63 grams)
- 3 tablespoons cocoa powder (16 grams)
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 325°F (170°C).
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Lightly spray an 8×8 inch (20×20 cm) pan with baking spray. Line the pan with parchment paper, leaving an overhang on two sides to help lift the bars out later. Spraying the pan first helps the paper stick in place.
Shortbread Layer
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Beat together the butter and sugar until combined.
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Beat in the flour, cornstarch and salt until the mixture is incorporated. The dough will be dry and crumbly.
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Transfer the mixture to the prepared pan and press into an even layer using a sheet of wax or parchment paper between your hand and the dough for easier pressing.
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Prick the top of the shortbread with a fork in a few rows of tines, taking care not to pierce through to the bottom of the pan.
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Bake for 16–18 minutes, until the top appears set and the edges begin to turn pale golden. Remove from the oven.
Brownie Layer
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Increase the oven temperature to 350°F (180°C).
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Place the butter and finely chopped chocolate in a heatproof bowl and melt together, either in short bursts in the microwave, stirring between intervals, or over a double boiler. Allow to cool slightly.
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Whisk in the sugar, eggs and vanilla until combined. Ensure the chocolate mixture is warm, not hot, before adding the eggs to avoid curdling.
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Sift in the flour, cocoa and salt, then gently mix until there are no streaks of dry ingredients.
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Pour the batter over the baked shortbread crust and smooth it into an even layer. Be careful—the pan will be hot.
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Bake for 22–24 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs. Adjust time for your preferred fudginess.
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Cool completely before slicing. Lift the slab from the pan using the parchment overhang, place on a cutting board, peel back the parchment, and cut with a sharp knife.
Notes
- Butter: Use real butter, not margarine. Salted butter is fine—omit added salt in the recipe if using it. The butter should be slightly softened but still cool.
- Flour: Measure flour properly to avoid a dry shortbread. Fluff and spoon into a measuring cup and level off, or weigh ingredients for best results.
- Chocolate: I prefer 65–75% dark chocolate for balance; 50%–70% works if you want sweeter brownies. Avoid using chocolate stronger than 75%, which may taste bitter.
- Storage: Store cooled brownies in an airtight container at room temperature up to 5 days. You can freeze cooled bars wrapped tightly and thaw in the refrigerator.
- Nutrition: Nutrition shown is an estimate per brownie when the pan is cut into 12 pieces.
Nutrition
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