Coming in a close second for my oldest child is shortbread. Pretty much, if he's not craving brownies, he's craving shortbread. Good thing he swims those calories off in a matter of moments. Aaaaah, to have the metabolism of a high school athlete again...
A few weeks ago, when trying to come up with a "new" brownie variation, I stumbled upon a recipe that combined both brownies and shortbread. Search complete.
I'm also thinking that turning them into blondies on a shortbread base would be a welcome variation. Oh, the possibilities! What flavor combinations would you choose?
Chocolate Chip Shortbread Brownies
Prep Time: 10 minutes
Cook Time: 48 minutes
Keywords: bake dessert butter chocolate bars
Ingredients (serves 24)
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup butter, cold & cut into pieces
- 1/4 cup miniature chocolate chips
- 3/4 cup all-purpose flour
- 1/2 cup miniature chocolate chips
- 1 1/3 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/3 cup butter, melted
- 1 tablespoon vanilla
Preheat oven to 350° F. Line a 9"x9" baking pan with parchment, extending it over the edges of the pan; set aside.
Stir together the flour and the brown sugar in a medium bowl. Cut the butter in using your fingers (or a fork or pastry blender) until mixture resembles coarse crumbs. Stir in the mini chocolate chips. Press mixture evenly onto the bottom of the prepared pan. Bake for 8 minutes.
Meanwhile, in a large bowl stir together the flour, sugar, cocoa powder, baking powder, and salt. Beat in eggs, melted butter, and vanilla using a wooden spoon, until smooth. Stir in the mini chocolate chips. Gently and carefully spread the brownie mixture over the shortbread crust.
Return to oven and bake for 40 minutes longer. Cool in the pan on a wire rack. Using the edges of the parchment overhang, lift the uncut brownies out of the pan, and cut into bars.
adapted from Better Homes and Gardens
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