Shortbread Brownies
Delicious shortbread brownies combine a buttery shortbread base with a rich chocolate brownie layer for a perfect treat.
Ingredients
For the Shortbread Base
- 1 cup unsalted butter, softened Ensure butter is at room temperature for better creaming.
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Brownie Layer
- 1 cup semi-sweet chocolate chips Melt before adding to the mixture.
- 4 large eggs
- 1 cup brown sugar, packed
- 1 cup cocoa powder Sift before adding to avoid lumps.
- 1 teaspoon baking powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the flour, salt, and vanilla extract into the butter mixture. Mix until combined and crumbly.
- Press this mixture evenly into the bottom of your prepared baking pan to form the shortbread base.
- In another bowl, melt the chocolate chips in the microwave or over a double boiler.
- In a separate mixing bowl, beat the eggs and brown sugar together until smooth. Add the melted chocolate and mix well.
- Sift the cocoa powder and baking powder into the egg-chocolate mixture, stirring until everything is blended together.
- Pour the brownie mixture over the shortbread base in the baking pan, spreading it evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan before lifting them out to cut into squares or rectangles.
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Notes
Serve brownies plain, dusted with powdered sugar, or with vanilla ice cream. Store them in an airtight container. For variations, add nuts or flavored extracts to the brownie layer.