Recipe

Heavenly Brownie-on-shortbread Bars Recipe

	Henrie / All my dishes 1 year ago Baking the silky, intense chocolate topping on crunchy (firm) shortbread cakes for neatly cut brownies that will lend panache to any dessert time. I prefer to chop the nuts for this recipe in a nut mill for consistently even chopped nuts. For a m... More Prep:20m Cook:60m Servings:1	Henrie
	desserts brownies yummie

Does this look good? Yeah! / Nope

Fans

jett2whit

shirleyoma

greekgirrr

michelle73

magali777

laurieg

flo1

linspj

lacrenshaw

minitindel

debntim

Ingredients

Shortbread

1-1/3 cups all-purpose flour

1/3 cup granulated sugar

¼ teaspoon salt

4 ounces (1 stick) cold, unsalted butter cut into

½-inch slices

1 teaspoon pure vanilla extract

Heavenly Brownie

2/3 cup all-purpose flour

1/8 teaspoon salt

1 stick unsalted butter cut into 1/-inch slices

5 ounces bittersweet chocolate coarsely chopped

1 cup firmly packed light brown sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup packed hazelnuts, finely chopped to yield 1 cup

Directions

Before baking: 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 2-inch square pan. Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.

To make the 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.

To make the 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.

To store, 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.

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Comments

debntim 1 year ago said:
Oh, Miss Henrie! Another SHORTBREAD recipe; no, another ^5 shortbread recipe ~ I absolutely can't wait to try this one! As you can tell, Mammy's little baby LOVES short'nin' bread! Blessings, deb n tim

debntim 1 year ago said:
BTW, absolutely excellent post! d

greekgirrrl 1 year ago said:
TWO awesome desserts in one! I just love this, henrie! Thanks for posting it. Helene

magali777 1 year ago said:
This is great Henrie, tell me so shortbread goes to the oven 2 times, right?
sounds delicious, going to try it soon!

magali777 1 year ago said:
Great post Henrie!

magali777 1 year ago said:
Shortbread goes two times to the oven right?

michelle73 1 year ago said:
I would love this!

minitindel 1 year ago said:
Ohhhhhhhhh henrie love this one short bread yumm

five

tink aka mini

shirleyoma 1 year ago said:
Boy, this really sounds Fantastic! Got my 5

lacrenshaw 1 year ago said:
Henrie, you are rating yet another 5 from me for these fabulous sounding brownie bars! Thank you, thank you! I just can't wait to make them. I also added this to the bar cookie group.
Lorraine

linspj 1 year ago said:
Great sounding recipe Henrie ^5

jett2whit 1 year ago said:
Mmmmmm shortbread & brownies? A+ and high 5

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