Indulge in a delightful symphony of flavors with our Bittersweet Brownie Shortbread recipe, a culinary masterpiece that seamlessly blends the richness of chocolate with the buttery goodness of shortbread. This delectable treat offers a textural contrast that will tantalize your taste buds, featuring a dense and fudgy brownie layer perfectly complemented by a crumbly and buttery shortbread base.
In addition to the classic Bittersweet Brownie Shortbread recipe, we present two enticing variations that add a unique twist to this beloved dessert. For those who prefer a touch of tanginess, our Raspberry Swirl Brownie Shortbread introduces a burst of fresh raspberries, creating a delightful play of flavors. And for chocolate enthusiasts, our Triple Chocolate Brownie Shortbread elevates the chocolate experience with the addition of white chocolate and milk chocolate, resulting in a symphony of chocolatey goodness.
These recipes are meticulously crafted to ensure success, providing detailed instructions and helpful tips to guide you through the baking process. Whether you're a seasoned baker or a novice in the kitchen, you'll find everything you need to create these delectable treats that are sure to impress your friends and family. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more.
BITTERSWEET BEACHSIDE BROWNIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan over medium-low heat, melt the chocolate with the butter, stirring occasionally. Set aside.
- In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate and butter. Stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined.
- Grease a 13 by 9-inch pan with nonstick cooking spray or the tablespoon of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean. Let the brownies cool to room temperature before cutting into 3-inch squares.
BITTERSWEET BROWNIE SHORTBREAD
These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they're done.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 32 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
- Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
- Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
- As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
- In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
- Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.
HEAVENLY BROWNIE-ON-SHORTBREAD BARS
From Baking for All Occasions by Flo Braker. Flo says: "Baking the silky, intense chocolate topping on crunchy (firm) shortbread makes 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 more attractive finish, after you chop the nuts, sieve them to remove nut "dust" before topping the brownie." Don't be put off by the length of the recipe, it's just very detailed.
Provided by Annacia
Categories Bar Cookie
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- PAN PREP:.
- 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 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.
- 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.
- 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.
- STORAGE:.
- 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.
Nutrition Facts : Calories 131, Fat 7.8, SaturatedFat 3.5, Cholesterol 29.1, Sodium 32.7, Carbohydrate 13.8, Fiber 0.6, Sugar 8, Protein 1.9
GOOEY BROWNIES WITH SHORTBREAD CRUST
Yummy gooey brownies, with chunks of melted milk chocolate! Great with a big glass of milk!
Provided by Browniegirl
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 cup of all-purpose flour and sugar. Cut in butter until the mixture is crumbly. Press firmly into the bottom of a 9x9 inch baking pan.
- Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.
- In a medium bowl, mix together 1/4 cup flour, baking powder, and cocoa powder. Make a well in the center, and add the egg, vanilla, and sweetened condensed milk. Mix until well blended. Stir in the chopped chocolate and walnuts. Spread the mixture over the cooled crust.
- Bake for 20 minutes in the preheated oven, until brownies begin to pull away from the edges, and the top appears dry. Cool, and cut into squares. Store tightly covered at room temperature.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 43.7 g, Cholesterol 50.7 mg, Fat 21 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 10.1 g, Sodium 130.5 mg, Sugar 30.7 g
Tips:
- For a richer flavor, use dark chocolate with a cocoa content of at least 70%.
- To make the brownies fudgier, add an extra egg yolk.
- For a crispier shortbread crust, chill the dough for at least 30 minutes before baking.
- To achieve a perfect chocolate ganache, use high-quality chocolate and heavy cream with a fat content of at least 35%.
- For a smooth and glossy ganache, heat the cream and chocolate gently until the chocolate is completely melted and the mixture is well combined.
Conclusion:
The bittersweet brownie shortbread is a delightful dessert that combines the richness of chocolate brownies with the buttery crumbliness of shortbread. With its layers of fudgy brownies, crispy shortbread, and decadent chocolate ganache, this dessert is sure to satisfy any sweet tooth. Whether you're a fan of classic chocolate brownies or love the combination of chocolate and shortbread, this recipe is a must-try for any home baker.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love