Gooey Brownies With Shortbread Crust Food

GOOEY BROWNIES WITH SHORTBREAD CRUST

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.

CLASSIC GOOEY BROWNIES

Steps:

• For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
• Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
• Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
• For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
• Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

BITTERSWEET BROWNIE SHORTBREAD

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.

GOOEY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 2.2-quart glass baking pan with aluminum foil and spray with nonstick cooking spray.
• Combine sugar, butter, and vanilla extract in a bowl. Beat with an electric mixer until smooth and fluffy.
• Sift 3/4 cup flour, cocoa powder, salt, and baking soda together in a second bowl.
• Beat eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2 to 3 batches, mixing slowly until batter is just combined.
• Toss chocolate chips and walnuts with 1 1/2 tablespoons flour. Fold into the batter. Pour batter into the prepared baking pan and use a rubber spatula to level off the top.
• Bake in the preheated oven until edges are set and start to pull away from the sides of the pan, 20 to 30 minutes. Let cool until center firms up.

SHORTBREAD BROWNIES

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.

HEAVENLY BROWNIE-ON-SHORTBREAD BARS

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.

GOOEY BROWNIES WITH SHORTBREAD CRUST

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.

GOOEY BROWNIES WITH SHORTBREAD CRUST

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.

SHORTBREAD BROWNIES

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.

GOOEY CHOCOLATE WALNUT BARS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the crust; in a processer mix the flour, sugar and salt until combined (about 4-5 seconds).
• Add in the butter and process until crumbly.
• Press into bottom of the baking dish.
• Bake for about 15 minutes, or until lightly browned.
• For the filling; in a large mixing bowl whisk the eggs, corn syrup, sugar, melted butter and vanilla until well combined.
• Mix in the chocolate chips and nuts.
• Pour over the crust.
• Bake for about 25-30 minutes or until set.

EASY GOOEY BROWNIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
• Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
• Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.