Shortbread Brownies

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Do you like brownies? I think I hear a “yes.” Do you like shortbread? I think I hear another “yes.” If that’s the case, there’s a very good chance you will love these Shortbread Brownies! I found the recipe over at Better Homes and Gardens. They are really yummy…so nice and thick, chewy, and fudgy. The buttery shortbread crust has mini semi-sweet chocolate chips mixed into it, which is a nice extra chocolatey touch! The recipe calls for a 9×9″ square baking pan, but I used an 8×8″ pan and baked them a few minutes longer. I also added a few more mini chocolate chips to make them extra chocolatey! The original recipe says it makes 24 bars, but I cut mine into bigger pieces, so I ended up with 16 bars. Here’s the recipe if you want to try them out…

SHORTBREAD BROWNIES by NancyCreative, slightly adapted from Better Homes and Gardens

Shortbread crust:

  • 1 cup  all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 cup (1 stick) butter
  • 1/4 cup  miniature semisweet chocolate chips

Brownie batter:

  • 1 1/3 cups granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/3 cup butter, melted
  • 1 Tablespoon vanilla
  • 2/3 cup miniature semisweet chocolate chips

Preheat oven to 350˚F. Line a 9x9x2-inch baking pan (or an 8×8-inch pan) with foil or parchment paper; set aside. In a medium mixing bowl stir together 1 cup flour and brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the 1/4 cup mini chocolate chips. Press into prepared pan. Bake for 8 minutes.

While shortbread crust is baking, you can mix up the brownie batter. In a large mixing bowl, stir together the granulated sugar, 3/4 cup flour, unsweetened cocoa powder, baking powder, and salt. Add eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 2/3 cup mini chocolate chips. Carefully spread over crust in pan.

Bake 40 minutes more (if using an 8×8″ pan, your baking time will be slightly longer). Cool brownies in pan on a wire rack. Lift brownies out of pan by lifting up on foil or parchment paper. Cut into bars. Makes 24 bars (unless you cut them bigger like I did; then you’ll get about 16).

If you want to make a bigger batch, you could double the recipe and make them in a 9×13″ pan…the baking time may be a little longer.

 

Hope you enjoy these brownies!

Linked to Tasty Tuesday, Sweets for a Saturday, Potluck Sunday.

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