Shortbread Brownies Food

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.

SHORTBREAD, 10 WAYS

Steps:

• Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

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.
• 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.

BROWNIE SHORTBREAD BARS

Steps:

• Preheat the oven to 325 degrees and line an 8 or 9" square baking pan with foil. Lightly grease with cooking spray and set aside.
• Begin by preparing the crust. In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar until smooth. Stir in the vanilla bean paste. Add the flour and salt and stir just until combined to crumbs. Gently press the mixture down flat into the bottom of the prepared pan and bake in the preheated oven for 20 minutes until set. In the meantime, begin making the brownie filling.
• In a medium saucepan over low heat, gently melt together the butter, chocolate chips, and sugar, stirring regularly to melt evenly and prevent scorching the chocolate. Once melted and smooth, set aside.
• In a large bowl, beat the eggs on medium speed with a mixer until they lighten in color and fluff up, about 2-3 minutes. Gently stir in the chocolate mixture. Add the flour, cocoa powder, baking powder, and salt, stirring just until combined. Pour the batter on top of the prepared shortbread and smooth. Increase the oven heat to 350 and bake for an additional 30-33 minutes or until a toothpick inserted into the middle comes out only with a couple of small brownie crumbs. Do not overbake. Remove from oven and allow to cool completely prior to slicing.

ANGELA'S XOXO SHORTBREAD BROWNIES

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.

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.

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.

SHORTBREAD BASE

Steps:

• Preheat oven to 350°F.
• Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

SHORTBREAD CARAMEL BROWNIE BARS

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.