Heavenly Brownie On Shortbread Bars Recipes

GOOEY BROWNIES WITH SHORTBREAD CRUST

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.

BITTERSWEET BROWNIE SHORTBREAD

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

Steps:

• 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.

ANGELA'S XOXO SHORTBREAD BROWNIES

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.

FUDGY BROWNIE BARS

Steps:

• Preheat oven to 350°F.
• Coarsely chop chocolate and in a small saucepan melt with butter over moderately low heat, stirring until smooth. Remove pan from heat and stir in sugar. Add eggs, beating with a fork until incorporated, and stir in flour and salt. Pour chocolate mixture over hot shortbread and spread evenly. Bake in middle of oven until a tester comes out with crumbs adhering, about 35 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.