- Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; set aside. In a medium mixing bowl stir together 1 cup flour and the brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the 1/4 cup chocolate pieces. Press into prepared pan. Bake for 8 minutes.
- Meanwhile, in a large mixing bowl stir together granulated sugar, 3/4 cup flour, the cocoa powder, baking powder, and salt. Add eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 1/2 cup chocolate pieces. Carefully spread over crust in pan.
- Bake 40 minutes more. Cool brownies in pan on a wire rack. Lift brownies out of pan by lifting up on foil. Cut into bars. Makes 24 bars.
Nutrition Facts (Shortbread Brownies)
- Per serving:
- 180 kcal cal.,
- 9 g fat
- (4 g sat. fat,
- 4 g monounsatured fat),
- 44 mg chol.,
- 121 mg sodium,
- 23 g carb.,
- 1 g fiber,
- 16 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Jeremy Schultz 1011 Days Ago
This recipe is for a 9x9 pan. A batch-and-a-half works very well for a 9x13 pan. The brownies turned out very good and chocolatey, and the buttery shortbread crust puts it over the top. The shortbread is a bit crumbly and doesn't want to stay together, but it was my 1st time cutting in butter and I also baked the crust a bit longer than the recipe says. Something I might improve on with better technique.