Shortbread Brownies
A delightful dessert that blends a buttery shortbread base with a rich brownie layer, creating a unique and satisfying treat perfect for any occasion.
Ingredients
For the Shortbread Base
- 1 cup unsalted butter, softened Room temperature for optimal mixing
- 1 cup granulated sugar
- 2 cups all-purpose flour Scoop and level for accuracy
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Brownie Layer
- 1 cup semi-sweet chocolate chips Melted
- 3/4 cup brown sugar
- 4 large eggs Add one at a time
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon espresso powder (optional) Enhances chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix well.
- Gradually add the flour and salt to the butter mixture, mixing until combined to form a soft dough. Press the dough evenly into the bottom of the prepared pan.
Brownie Mixture
- Melt the semi-sweet chocolate chips using a double boiler or in the microwave. Stir until smooth.
- Mix in the brown sugar, then add the eggs one at a time, mixing thoroughly after each addition.
- Sift in the cocoa powder and baking powder. If using, add the espresso powder and mix until fully incorporated.
Assembly and Baking
- Pour the brownie batter over the shortbread layer in the baking pan, spreading it evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before slicing into squares.
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Notes
Serve warm with whipped cream or vanilla ice cream. You can also sprinkle powdered sugar on top or garnish with fresh berries for added presentation.