If you like brownies that aren’t quite so hardcore on chocolate, these Shortbread-Crust Brownies are for you! The golden, buttery base provides the perfect complement to the chocolate flavor.
Also, I daresay, it makes these bars even prettier. Look at that lovely color contrast!
This recipe uses a 13×9 pan, so make this big batch to share with a crowd.
Bready or Not Original: Shortbread-Crust Brownies
These look like normal brownies at a glance, but the buttery shortbread bottom crust deliciously complements the chocolate.
Equipment
- 9×13 pan
- foil
- nonstick spray
- wax paper
- heavy glass
Ingredients
Crust
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/2 cup unsalted butter (1 stick) cold
Brownie layer
- 1/4 cup all-purpose flour
- 14 ounces sweetened condensed milk
- 1/4 cup unsweetened cocoa powder sifted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 8 ounces chocolate chips
Instructions
- Preheat oven at 350 degrees. Line a 9×13 pan with foil and apply nonstick spray or extra butter.
- In a bowl, combine the three crust ingredients, cutting in the butter until everything is crumbly. Spread out on bottom of prepared pan. Use a piece of wax paper and a heavy glass to press down crumbs into an even layer. Bake for 15 to 20 minutes, until set and golden.
- In a large bowl, beat together flour, sweetened condensed milk, cocoa powder, egg, vanilla, and baking powder. Scrape the bottom of the bowl to be sure to combine everything. Fold in chocolate chips.
- Bake for 20 to 25 minutes, until the middle is no longer jiggly and passes the toothpick test.
- Cool completely, speeding process in fridge, if desired. Use the foil to lift the brownies onto a cutting board. Slice into bars. Store in sealed container at room temperature.
