ANGELA'S XOXO SHORTBREAD BROWNIES
Everyone loves a brownie. This one has a buttery crust with a sweet finish, thanks to the touch of candy on top. -Angela Kamakana Baptista , Hilo, Hawaii
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 17-20 minutes or until lightly browned. Cool on a wire rack., Prepare brownie mix batter according to package directions; spread over crust. Bake 23-28 minutes longer or until a toothpick inserted in center comes out clean (do not overbake). Immediately top with kisses and M&M's, spacing evenly and pressing down lightly to adhere. Cool in pan on a wire rack.
Nutrition Facts : Calories 337 calories, Fat 14g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 137mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
SHORTBREAD BROWNIES
Make and share this Shortbread Brownies recipe from Food.com.
Provided by Dona England
Categories Bar Cookie
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- For Shortbread crust:.
- In medium bowl, stir together flour, powdered sugar and butter until dough forms a ball.
- Press dough into greased 9x13 inch pan.
- Bake 10-12 minutes.
- For Brownie:.
- In medium bowl, stir together brownie mix, egg, water, oil until moistened (about 40 strokes).
- Spoon brownie batter evenly over cooked shortbread crust.
- Place pecan half over batter.
- Bake 30-35 minutes.
- Cool thoroughly.
SHORTBREAD BROWNIES
This is a winner in the Best Brownies Ever Category in March 2005 Better Homes and Gardens Magazine.
Provided by Vino Girl
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Line a 9x9 inch baking pan with foil.
- Stir together 1 cup flour and the brown sugar in a bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Stir in 1/4 cup of the chocolate chips.
- Press into the prepared pan and bake for 8 minutes.
- While the crust bakes, mix together the sugar, 3/4 cup flour, cocoa powder, baking powder, and salt in a large bowl.
- Add eggs, melted butter, and vanilla; beat until smooth.
- Stir in 1/2 cup chocolate chips, and spread the batter over the crust.
- Bake for 40 minutes.
- Cool in the pan on a wire rack before removing and cutting into squares.
Nutrition Facts : Calories 182.2, Fat 9, SaturatedFat 5.4, Cholesterol 43.4, Sodium 127.4, Carbohydrate 24.9, Fiber 1.2, Sugar 16.4, Protein 2.4
BITTERSWEET BROWNIE SHORTBREAD
These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they're done.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 32 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
- Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
- Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
- As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
- In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
- Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.
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