Shortbread Brownies with Ganache and Dulce de Leche

INGREDIENTS: Shortbread:
1/4 cup powdered sugar
1/2 teaspoon coarse kosher salt
1/2 cup finely chopped pecans
1/2 cup unsalted butter, cold
1 egg yolk
Brownies:
1 cup unsalted butter
2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder (Hershey’s Special Dark)
1 teaspoon coarse kosher salt
1 tablespoon vanilla
4 eggs
1 cup all-purpose flour

Topping:
4 ounces bittersweet chocolate, finely chopped
4 ounces cream
Dulce de Leche
coarse salt

Read full preparation method
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