Heavenly Brownie-on-Shortbread Bars
From henrie 15 years ago
- 60 minutes to make
- Serves 1
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. Read more For a more attractive finish, after you chop the nuts, sieve them to remove nut "dust" before topping the brownie. Servings depend on how you cut these. Enjoy See less
Ingredients
- Shortbread shopping list
- 1-1/3 cups all-purpose flour shopping list
- 1/3 cup granulated sugar shopping list
- ¼ teaspoon salt shopping list
- 4 ounces (1 stick) cold, unsalted butter cut into shopping list
- ½-inch slices shopping list
- 1 teaspoon pure vanilla extract shopping list
- Heavenly Brownie shopping list
- 2/3 cup all-purpose flour shopping list
- 1/8 teaspoon salt shopping list
- 1 stick unsalted butter cut into 1/-inch slices shopping list
- 5 ounces bittersweet chocolate coarsely chopped shopping list
- 1 cup firmly packed light brown sugar shopping list
- 3 large eggs shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 cup packed hazelnuts, finely chopped to yield 1 cup shopping list
How to make it
- 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.
The Rating
Reviewed by 11 people-
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
in Outer Banks loved it
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BTW, absolutely excellent post! d
debntim
in Outer Banks loved it
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TWO awesome desserts in one! I just love this, henrie! Thanks for posting it. Helene
greekgirrrl
in Long Island loved it
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