ESPRESSO SHORTBREAD
Provided by The Hearty Boys
Categories dessert
Time 1h5m
Yield 9 to 12 large shortbread wedges
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.
- Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.
- Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines.
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
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
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.
ANGELA'S XOXO SHORTBREAD BROWNIES
Everyone loves a brownie. This one has a buttery crust with a sweet finish, thanks to the touch of candy on top. -Angela Kamakana Baptista , Hilo, Hawaii
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 17-20 minutes or until lightly browned. Cool on a wire rack., Prepare brownie mix batter according to package directions; spread over crust. Bake 23-28 minutes longer or until a toothpick inserted in center comes out clean (do not overbake). Immediately top with kisses and M&M's, spacing evenly and pressing down lightly to adhere. Cool in pan on a wire rack.
Nutrition Facts : Calories 337 calories, Fat 14g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 137mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
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- Preheat the oven to 350°. In a food processor, combine the butter with the flour, sugar, ground espresso and salt; pulse until coarse crumbs form. Press the crumbs into a 9-by-13-inch metal baking pan to form a crust; prick all over with a fork. Freeze for 5 minutes, until firm. Bake in the lower third of the oven for 30 minutes, until the crust is lightly browned and cooked through.
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- Pour the brownie batter over the shortbread crust, smoothing the surface. Bake for 30 minutes, until the brownie top is dry and lightly cracked around the edges; the center will still be a bit soft. Let cool completely before cutting into bars.
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