Heavenly Brownie-On-Shortbread Bars

Recipe by Annacia
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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