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.
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.
BROWN SUGAR SHORTBREAD
I like to sneak a bit of light brown sugar into almost everything I make. I love the flavor of the molasses in brown sugar. White sugar, a peerless product in many ways, doesn't taste like anything but sweet. Using brown sugar, like toasting nuts before adding them to a recipe, adds another level of flavor. You won't think "Oh, this tastes like brown sugar." You'll simply think "Oh, this is the best shortbread I have ever had." Homemade shortbread with ice cream is one of the coziest desserts you could possibly make for a dinner party of friends. Though it used to be commonplace (under the name short'nin' bread), almost no one bakes it at home any more. It's a snap.
Provided by Food Network
Categories dessert
Time 50m
Yield 30 bars
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.
- In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.
- Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.
- Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.
- Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.
HEAVENLY BROWNIE-ON-SHORTBREAD BARS
From Baking for All Occasions by Flo Braker. Flo says: "Baking the silky, intense chocolate topping on crunchy (firm) shortbread makes for neatly cut brownies that will lend panache to any dessert time. I prefer to chop the nuts for this recipe in a nut mill for consistently even chopped nuts. For a more attractive finish, after you chop the nuts, sieve them to remove nut "dust" before topping the brownie." Don't be put off by the length of the recipe, it's just very detailed.
Provided by Annacia
Categories Bar Cookie
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- PAN PREP:.
- Center a rack in the oven and preheat the oven to 350 degrees F. Press a.
- sheet of aluminum foil to cover the outside bottom and sides of a 9 by 9 by 2-inch square pan.
- Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.
- SHORTBREAD:.
- In a food processor, combine the flour, sugar, and salt and.
- process briefly to blend.
- Scatter the butter pieces over the top and process with 1-second.
- bursts.
- Add the vanilla and continue with 1-second bursts until the ingredients form.
- small clumps.
- Stop before the mixture forms a ball.
- Scatter the clumps over the bottom of the prepared pan, and press with fingertips to line the bottom evenly.
- Bake the shortbread until it is pale gold and firm to the touch, 27 to 32 minutes.
- Let cool in the pan, about 20 minutes.
- HEAVENLY BROWNIE:.
- Briefly whisk together the flour and salt in a medium bowl to blend; set aside.
- In a small, heavy saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth.
- Remove from the heat and stir the sugar into the chocolate mixture, combining thoroughly.
- Set aside for 5 to 7 minutes.
- In a medium bowl, whisk the eggs until lightly beaten.
- Add the slightly cooled chocolate mixture to the eggs, stirring to blend. Stir in the vanilla, then the flour mixture.
- Pour the batter over the shortbread, and spread evenly with a rubber spatula.
- Sprinkle the nuts evenly over the batter.
- Gently pat them in place.
- Bake the brownie until the top looks slightly cracked about 1 inch from the edge around the pan and feels soft to the touch, 27 - 30 minutes (Don't overbake; the brownie will firm as it cools).
- Transfer to a wire rack and let cool completely in the pan, at least 3.
- hours or up to overnight.
- TO SERVE:.
- Using the edges of the foil as handles, lift the brownie slab onto a cutting board.
- Using a sharp knife, cut the brownies straight down through the shortbread into 1-1/2-inch squares.
- STORAGE:.
- Return the bars to the pan, cover with aluminum foil, sealing the.
- foil around the edges of the pan, and keep at room temperature for up to 3 days.
Nutrition Facts : Calories 131, Fat 7.8, SaturatedFat 3.5, Cholesterol 29.1, Sodium 32.7, Carbohydrate 13.8, Fiber 0.6, Sugar 8, Protein 1.9
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
COOKIE JAR BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield About 24 brownies
Number Of Ingredients 18
Steps:
- Make the shortbread layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; lightly coat with cooking spray. Arrange the shortbread cookies in a single layer in the prepared pan.
- Make the cookie-dough layer: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until smooth. Reduce the speed to low and beat in the flour mixture until just combined. Stir in the baking chips and M&M's.
- Make the brownie layer: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally. Let cool slightly. Stir in the granulated sugar and eggs until smooth and glossy. Stir in the flour, cocoa powder and salt until no lumps remain.
- Spoon about half the brownie batter over the shortbread cookies and spread gently to cover. Flatten handfuls of the cookie dough mixture into small patties and lay on top of the brownie batter in a single layer. Spread the remaining brownie batter on top to cover.
- Bake until a toothpick inserted into the center of the brownies comes out clean, 55 to 60 minutes. Transfer to a rack and let cool 1 hour in the pan. Carefully remove from the pan using the foil overhang; transfer the brownies to the rack to cool completely. Cut into pieces.
BROWN SUGAR SHORTBREAD
If there's one cookie recipe to have in your back pocket, this is it. This shortbread is so easy and so good, and it only has five ingredients. You can make the dough into various shapes rolling and cutting it, but I prefer classic (and super-simple) rounds cut into wedges. Feel free to add different flavorings to the dough, like grated lemon zest or cinnamon (2 grams or 1 teaspoon), or dunk the finished cookies in 6 grams (2 tablespoons) melted chocolate.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h
Yield 16 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. If you want to make yourself a guide, use a 6-inch round cake pan or bowl to trace two circles onto the parchment, then turn the parchment over (so the ink won't touch the dough). Or just wing it.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and brown sugar on medium-low speed until light and fluffy, 4 to 5 minutes.
- Add the vanilla and mix on low speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed just until incorporated, 1 to 2 minutes.
- Divide the dough into 2 equal portions (about 306 grams each) and shape into disks. Place one disk on one half of the prepared baking sheet and use your hands to flatten the dough into a 6-inch round. Repeat with the second disk, leaving 1/2 inch of space between the rounds. If using, brush a coat of egg wash onto the surface of each round.
- Use a sharp knife to score each round gently into 8 wedges--press down just enough to barely cut into the dough, to a depth of about 1/4 inch. Bake until the edges of the shortbread are just beginning to turn golden and the surface appears set, 12 to 14 minutes.
- Cool the shortbread completely on the baking sheet, then cut along the score lines into wedges.
SHORTBREAD CARAMEL BROWNIE BARS
Make and share this Shortbread Caramel Brownie Bars recipe from Food.com.
Provided by Hey Jude
Categories Dessert
Time 2h
Yield 24 bars
Number Of Ingredients 11
Steps:
- Cut 1 cup of the butter into chunks. In the bowl of a food processor, combine 2°C of the flour, 1/2°C sugar, the cornstarch and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9 x 13-inch baking pan. Bake in a 325° oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely.
- Meanwhile, unwrap caramels and place them in a microwave-safe bowl with milk. Cook in microwave on full power for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.
- In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2°C butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4°C sugar, eggs and vanilla until well blended. Stir in remaining 1/2°C flour, baking powder and salt until well blended.
- Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.
- Bake in a 350° oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.
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.
GOOEY BROWNIES WITH SHORTBREAD CRUST
Yummy gooey brownies, with chunks of melted milk chocolate! Great with a big glass of milk!
Provided by Browniegirl
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 cup of all-purpose flour and sugar. Cut in butter until the mixture is crumbly. Press firmly into the bottom of a 9x9 inch baking pan.
- Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.
- In a medium bowl, mix together 1/4 cup flour, baking powder, and cocoa powder. Make a well in the center, and add the egg, vanilla, and sweetened condensed milk. Mix until well blended. Stir in the chopped chocolate and walnuts. Spread the mixture over the cooled crust.
- Bake for 20 minutes in the preheated oven, until brownies begin to pull away from the edges, and the top appears dry. Cool, and cut into squares. Store tightly covered at room temperature.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 43.7 g, Cholesterol 50.7 mg, Fat 21 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 10.1 g, Sodium 130.5 mg, Sugar 30.7 g
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SHORTBREAD BROWNIES - BETTER HOMES & GARDENS
From bhg.com
4/5 (16)Total Time 1 hr 8 minsServings 24Calories 180 per serving
- Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; set aside. In a medium mixing bowl stir together 1 cup flour and the brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the 1/4 cup chocolate pieces. Press into prepared pan. Bake for 8 minutes.
- Meanwhile, in a large mixing bowl stir together granulated sugar, 3/4 cup flour, the cocoa powder, baking powder, and salt. Add eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 1/2 cup chocolate pieces. Carefully spread over crust in pan.
- Bake 40 minutes more. Cool brownies in pan on a wire rack. Lift brownies out of pan by lifting up on foil. Cut into bars. Makes 24 bars.
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