High Altitude Brownie Shortbread Bars with Ganache Ingredients: Shortbread Crust: 1 cup all-purpose flour, spooned and leveled 1/3 cup granulated sugar 1/2 tsp coarse Kosher salt (use half the amount if using table salt) 1/2 tsp vanilla extract 1/2 cup cold unsalted butter, diced Brownies: 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 (use half the amount if using table salt) 1-2 tsp instant espresso powder (optional) Ganache: 4 oz good-quality dark chocolate (55-60% cacao) 4 oz heavy whipping cream Directions: Shortbread Crust: Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking dish with parchment paper, allowing the paper to overhang the sides for easy removal later. In a bowl, mix the flour, sugar, salt, and vanilla. Add the cold, diced butter and use a pastry cutter (or food processor) to cut the butter into the dry ingredients until the mixture forms moist crumbs. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until pale golden brown. Set aside to cool slightly. Reduce oven temperature to 325°F (160°C). Brownies: In a large saucepan, melt the butter and sugar over medium heat until it begins to bubble. Cook for 2 minutes, then remove from heat. Stir in the chocolate chips and vanilla until the chocolate is melted and the mixture is smooth but grainy. Let cool for 10 minutes. Beat in the eggs, one at a time, until smooth. In a separate bowl, sift together the cocoa powder, flour, salt, and espresso powder (if using). Stir the dry ingredients into the batter until just combined. The batter will be thick. Spread the brownie batter evenly over the baked shortbread crust. Bake at 325°F for exactly 25 minutes. The top should be crackled and slightly puffed. Let the brownies cool completely. Ganache: Finely chop the dark chocolate and place it in a bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer around the edges. Remove from heat and pour the hot cream over the chopped chocolate. Stir until the ganache is smooth and shiny. Spread the ganache over the cooled brownies and let it set for about an hour. If desired, sprinkle with reserved chopped chocolate for a decorative finish. Cutting: Once the ganache is set, lift the brownies out of the pan using the parchment paper overhang. Place them on a cutting board and use a sharp knife to cut into clean slices, wiping the knife between cuts for neat edges. Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour and 10 minutes (plus time for cooling and setting) Kcal: 350 kcal per bar | Servings: 16 bars These High Altitude Brownie Shortbread Bars with Ganache are a perfect combination of textures and flavors. The buttery shortbread base provides a crisp contrast to the rich, fudgy brownie layer, and the silky chocolate ganache adds an indulgent finish. Each bite delivers a satisfying crunch followed by a smooth, melt-in-your-mouth experience, making this dessert both elegant and irresistible. Ideal for high-altitude bakers, these bars are not only visually stunning but also decadent enough to impress at any gathering. The ganache adds a luxurious touch, and the simplicity of the recipe ensures you can make these treats without any hassle. Serve them as a special dessert or bring them to your next party for a guaranteed crowd-pleaser.