Ingredients:
Shortbread Layer:
- 113g unsalted butter, room temperature
- 65g granulated sugar
- 120g all-purpose flour
- ¼ tsp. salt
Fudge Brownie Layer:
- 113g unsalted butter
- 180g semi-sweet chocolate chips
- 24g Dutch-process cocoa powder
- 200g granulated sugar
- 2 eggs
- 80g all-purpose flour
- ½ tsp. salt
Whipped Ganache Layer:
- 170g heavy whipping cream
- 170g semi-sweet chocolate (chips or chopped)
Instructions:
- Preparation: Preheat oven to 350°F/175°C. Prepare an 8" square pan.
- Shortbread:
- Beat butter and sugar until fluffy (3-4 min).
- Mix in flour and salt to form a dough.
- Press dough in the pan; poke with a fork.
- Bake 15-20 mins until edges turn golden.
- Fudge Brownie:
- Melt butter and chocolate. Whisk in cocoa and sugar.
- Incorporate eggs thoroughly.
- Fold in flour and salt.
- Pour over baked shortbread. Bake 20-25 mins until set.
- Whipped Ganache:
- Place chocolate in a bowl.
- Heat cream and pour over chocolate. Let sit for 1 min.
- Whisk to form ganache.
- Cool in freezer, stirring occasionally. Once thickened, whip briefly until fluffy.
- Frost cooled brownies.
Serve: Slice the layered treat and enjoy!
