Brownie Crumb Bars
These Brownie Crumb Bars combine a buttery shortbread crust and crumble with a rich, fudgy brownie center. They’re deeply chocolatey, easy to make, and perfect for anyone who loves bakery-style dessert bars.
Equipment
- Kitchen Scale
- Mixing bowls
- Whisk
- Rubber spatula
- Parchment Paper
- 8x8 baking dish
- Food thermometer (optional)
Ingredients
Shortbread Crust & Crumble
- 240 g all-purpose flour 2 cups
- 200 g granulated sugar 1 cup
- 170 g unsalted butter melted (¾ cup)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Brownie Filling
- 170 g dark chocolate chopped (about 1 cup)
- 85 g unsalted butter 6 tablespoons
- 150 g granulated sugar ¾ cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 30 g all-purpose flour ¼ cup
- 15 g cocoa powder 2 tablespoons
- ¼ teaspoon salt
- 1 teaspoon espresso powder optional
- Flaky salt for topping
Instructions
- Prep the pan: Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- Make the shortbread dough: Stir together the melted butter and vanilla, then pour the mixture over the separately combined dry ingredients and mix until a soft, crumbly dough forms. Press about two-thirds of the dough into the prepared pan and reserve the remaining dough for the crumble topping.240 g all-purpose flour, 200 g granulated sugar, 170 g unsalted butter, ½ teaspoon salt, 1 teaspoon vanilla extract
- Par-bake the crust: Bake for 12–15 minutes until lightly golden around the edges and dry on top. Let cool for about 5 minutes while you prepare the brownie filling.
- Make the brownie filling: Melt the chopped chocolate and butter together until smooth. Let cool slightly, then whisk in the sugar, eggs one at a time, and vanilla until combined. Fold in the flour, cocoa powder, salt, and espresso powder until just incorporated.170 g dark chocolate, 85 g unsalted butter, 150 g granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 30 g all-purpose flour, 15 g cocoa powder, ¼ teaspoon salt, 1 teaspoon espresso powder
- Assemble the bars: Pour the brownie filling over the crust and spread evenly. Crumble the reserved dough over the top in uneven chunks and finish with a sprinkle of flaky salt.Flaky salt
- Bake and cool: Bake for 25–30 minutes until the crumble topping is golden and the brownie layer is set around the edges with a slight jiggle in the center. The internal temperature should be 180F.Let cool completely before slicing, about 2 hours. For extra clean cuts, chill the bars for 30–60 minutes before serving.
Notes
Chocolate matters: A good quality 60-70% dark chocolate or semisweet chocolate will give you a deeper, more complex brownie filling than chocolate chips, which contain stabilizers that affect how they melt.
Don't skip the par-bake: It gives the crust a head start so it stays crisp under the wet brownie layer, rather than going soggy.
The jiggle test: The brownie layer should look set at the edges with just a slight wobble in the very center when you pull it from the oven. It will fully set as it cools. If using a thermometer, you want the internal temperature to be 180F.
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze tightly wrapped for up to 2 months.
Nutrition
Calories: 596kcalCarbohydrates: 72gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 98mgSodium: 216mgPotassium: 219mgFiber: 3gSugar: 44gVitamin A: 768IUCalcium: 33mgIron: 4mg
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