Shortbread Brownies
Indulge in the perfect marriage of buttery shortbread and rich, fudgy brownies with this irresistible Shortbread Brownies recipe! Featuring a crumbly, golden shortbread base topped with a velvety layer of decadent chocolate brownie, this dessert boasts contrasting textures that will tantalize your taste buds. Crafted with simple pantry staples like cocoa powder, semi-sweet chocolate, and creamy unsalted butter, these layered squares are a breeze to make. Whether you're hosting a party or treating yourself, these shortbread brownies are a show-stopping dessert that's ideal for any occasion. Follow the easy baking steps to create a batch of 12 indulgent servings, ready in just under an hour. Serve them on their own or pair with a dollop of whipped cream or scoop of vanilla ice cream for the ultimate dessert experience. Perfect for chocolate lovers and fans of buttery confections, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 120 grams unsalted butter (softened, for shortbread)
- 50 grams granulated sugar (for shortbread)
- 150 grams all-purpose flour (for shortbread)
- 115 grams unsalted butter (for brownies)
- 150 grams semi-sweet chocolate (chopped)
- 150 grams granulated sugar (for brownies)
- 75 grams light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 65 grams all-purpose flour (for brownies)
- 20 grams unsweetened cocoa powder
- 0.5 teaspoons salt
Instructions
Preheat your oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on all sides for easy removal.
Make the shortbread base: In a mixing bowl, cream together the 120 grams of softened unsalted butter and 50 grams of granulated sugar until light and fluffy.
Gradually add in the 150 grams of all-purpose flour and mix until a crumbly dough forms.
Press the shortbread dough evenly into the prepared pan. Use the back of a spoon or your hands to flatten it. Bake for 12-14 minutes or until lightly golden. Remove from the oven and set aside to cool.
While the shortbread cools, prepare the brownie batter: In a microwave-safe bowl or using a double boiler, melt together the 115 grams of unsalted butter and 150 grams of chopped semi-sweet chocolate. Stir until smooth and set aside to cool slightly.
In a large mixing bowl, whisk together the 150 grams of granulated sugar, 75 grams of light brown sugar, 2 eggs, and 1 teaspoon of vanilla extract until smooth and slightly frothy.
Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously to prevent the eggs from scrambling.
Sift the 65 grams of all-purpose flour, 20 grams of unsweetened cocoa powder, and 0.5 teaspoons of salt together. Carefully fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the brownie batter over the cooled shortbread base, spreading it evenly.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Remove from the oven and let the shortbread brownies cool completely in the pan.
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 12 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.3 g | 325% | |
| Saturated Fat | 152.5 g | 762% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 550.7 g | 200% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 352.0 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 260 mg | 20% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
