SHORTBREAD BROWNIES

 

Ingredients

• Shortbread Crust

  • ⅔ cup unsalted butter (150 grams)
  • ⅓ cup granulated sugar (67 grams)
  • 1 ¼ cup all-purpose flour (156 grams)
  • 1 teaspoon cornstarch

• Brownie

  • ½ cup unsalted butter (112 grams)
  • 5 ounces dark chocolate (142 grams), finely chopped
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (63 grams)
  • 3 tablespoons cocoa powder (16 grams)
  • ½ teaspoon salt

Instructions

1. Preheat oven to 325F (170C).
2. Line an 8x8 inch pan with parchment paper, leaving an overhang.
3. Shortbread Crust
   • Beat together the butter and sugar until combined.
   • Beat in the flour, cornstarch, and salt until the mixture is crumbly.
   • Press the shortbread dough into the bottom of the prepared pan.
   • Prick the top of the shortbread with the tines of a fork.
   • Bake for 16-18 minutes, or until the shortbread is set and the edges are golden brown.
4. Brownie Layer
   • Increase oven temperature to 350F (180C).
   • Melt the butter and chocolate together in a double boiler or microwave.
   • Let the mixture cool slightly, then whisk in the sugar, eggs, and vanilla extract.
   • Sift the flour, cocoa powder, and salt into the wet ingredients and mix until just combined.
   • Pour the brownie batter over the shortbread crust and spread into an even layer.
5. Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the brownies cool completely before slicing and serving.

Tips

• For the best results, use real butter and not margarine.
• Be sure to measure the flour correctly. Whisk the flour first, then spoon it into a dry measuring cup and level off the top.
• Use 65-75% dark chocolate for the best flavor and texture.
• Store the brownies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.