February 24th, 2014

Shortbread Brownies

Shortbread Brownies


Can you ever have too many brownie recipes?  It’s kind of like shoes – the more the better!  These  incredible Shortbread Brownies combine two classic treats in one, tender shortbread and rich, chocolate brownies, into one delicious bar.   You may have to make a double batch – these will go fast!




Shortbread Brownies


For the Shortbread Crust

3/4 cups  flour
1/4 cup butter, cold and cut into 1 inch pieces
2 tablespoons packed brown sugar

For the Brownie

1/2 cup butter
5 ounces bittersweet chocolate
2 teaspoons vanilla
1/4 teaspoon kosher salt
2 cups sugar
4 eggs at room temperature
1 cup all-purpose flour
1/2 teaspoon baking powder



Preheat oven to 350°F and line a 9×9-inch square pan tightly with tin foil so that foil hangs over edges of pan and grease well with butter.

Combine 3/4 cup flour and 2 tablespoons of brown sugar in a medium bowl.  Cut the butter into the flour mix with a pastry cutter or fork until crumbly.  Press into bottom of prepared pan.  Bake for 5 minutes and set aside.

In a microwave safe bowl melt 1/2 cup butter and bittersweet chocolate for 30 seconds, stir, and repeat 2 more times or until mixture is melted. Stir in vanilla and kosher salt.

Pour sugar into a large bowl and add chocolate mixture to it, stirring well to combine. Mixture will be thick. Whisk eggs one at a time and add to chocolate and sugar mixture, beating mixture with a whisk in between each addition of egg. After fourth egg the mixture should be shiny. Sift in flour and baking powder and fold into chocolate. Do not over mix.

Pour over the shortbread curst and spread evenly. Bake for 35-40 minutes or until top crusts and has a few cracks in it. Remove from oven and cool in pan for 30 minutes. Holding edges of foil, pull brownies from pan and cool completely for several hours or overnight for brownies to set up. Cut into squares and serve.  Makes 16 brownies.


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One Response to “Shortbread Brownies”

  1. These look amazing!


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