Brownie Shortbread

Nancy Allen


A layer of fudgy brownie on the top of a crunchy shortbread cookie bar. So good!

★★★★★ 2 votes
12 bars
20 Min
40 Min


1 c
all-purpose flour
1/4 c
8 Tbsp
(1 stick) unsalted butter, at room temperature, cut into 8 pieces
3 oz
unsweetened chocolate
8 Tbsp
(1 stick ) unsalted butter
2 large
eggs, at room temerature
3/4 c
1/2 tsp
baking powder


1Preheat oven to 350. lightly grease an 11x7 inch baking pan with butter. For the base, in your standard mixer combine flour, sugar and butter and mix until dough comes together. Pat the dough gently into bottom of prepared pan.
2Bake in center of oven until lightly golden, about 20 minutes. Place the base in the refigerator for 15 minutes to cool completely. Keep the oven on.
3Meanwhile, prepare the topping; Melt the chocolate and butter in the top of a double boiler over simmering water. Cool slightly.
4Beat the eggs, sugar, and baking powder together in a medium-size bowl with a whisk or fork. Add the chocolate mixture and stir vigorously with a whisk or fork until batter is blended. Spread chocolate mixture evenly over the base.
5Bake the bars until the top rises and forms a very thin crust, about 20 minutes. The center will drop as it cools (can test middle with toothpick, it should come out alittle fudgy with some crumbs from cookie base) Cool completely on a rack. Cut the shortbread with a thin knife.

About Brownie Shortbread

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy