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Shortbread Brownies

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Serves 24 bars | Prep Time | Cook Time

Why I Love This Recipe

This is a 'made-from-scratch' brownie that uses REAL cocoa! I'll admit anything that uses real cocoa is gonna grab my attention. There is no better flavor, IMHO, than REAL cocoa!! It is so pure and so 'real'!! lol Nothing artificial tasting about it at all, is my point! I have to be careful using a lot of the pre-packaged mixes as they have so many artificial 'things' in them and those 'things' tend to play havoc with all my food allergies. These brownies are wonderful on the shortbread cookie 'crust'! But they would be awesome by themselves! They are so moist, so thick, so cocoaey-chocolatey scrumptious!! Love it!!!

Ingredients You'll Need

Shortbread bottom:
1 c. flour
1/4 c. packed brown sugar
1/2 c. butter
1/4 c. miniature semisweet chocolate morsels

Brownie layer:
1-1/3 c. sugar
3/4 c. flour
1/2 c. unsweetened cocoa powder
1-1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1/3 c. butter, melted
1 Tb. vanilla
1/2 c. miniature semisweet chocolate morsels


Preheat over to 350º. Line a 9"x9"x2" baking pan with foil; set aside. In medium mixing bowl stir together 1 c. flour and the brown sugar. Cut in the 1/2 c. butter until mixture resembles coarse crumbs. Stir in the 1/4 c. chocolate morsels. Press into prepared pan. Bake for 8 minutes.

Meanwhile, in large mixing bowl stir together sugar, 3/4 c. flour, the cocoa powder, baking powder and salt. Add eggs, melted butter and vanilla; beat by hand until smooth. Stir in the 1/2 c. chocolate morsels. Carefully spread over crust in pan.

Bake 40 minutes more. Cool brownies in pan on wire rack. Lift brownies our of pan by lifting up on foil. Cut into bars.

Kay's Notes:: My small, square baking pan actually measure 7-1/2"x7-1/2"x2". I don't even remember where I got such a strange size. But it's the only one I have. I was concerned the brownies might be just a bit too thick and I might need to bake it a tad longer. Well, the brownies were VERY thick. But that was a GOOD thing! lol I think it actually helped make them so moist! I also discovered that I didn't need to adjust the recommended baking time! They were, IMHO, perfect!!

One more note, if you like nuts in your brownies, which we do, I think that would be great addition. I opted to omit nuts as I thought the combination of the shortbread cookie crust AND nuts might be a bit much. I wish now I had added a small handful. It could only make it better!!! My nut of choice would be black walnuts! But just about any nut would be good, I think! :o)

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