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    Bittersweet Brownie Shortbread

    clock-icon90 minutes
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    Pixicook editorial team

    A decadent dessert bar that combines a buttery shortbread crust with a rich, bittersweet chocolate brownie layer, topped with flaky sea salt.

    Ingredients for Bittersweet Brownie Shortbread

    units in
    USchevron
    units in
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    serves
    32 peoplechevron
    serves
    32 peoplechevron

    All Purpose Flour, none

    cups

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    Granulated Sugar, none

    cups

    Substitute chevron-down

    Fine Sea Salt, none

    teaspoons

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    Cold Unsalted Butter, cut into pieces

    cups

    Substitute chevron-down

    Unsweetened Chocolate, melted

    0 oz

    Substitute chevron-down

    Light brown sugar, packed

    cups

    Substitute chevron-down

    Cocoa Powder, none

    cups

    Substitute chevron-down

    Large Eggs, none

    each

    Substitute chevron-down

    Vanilla Extract, none

    tablespoons

    Substitute chevron-down

    Chopped Nuts, optional

    cups

    Substitute chevron-down

    Flaky Sea Salt, none

    to taste

    Substitute chevron-down

    How to Make Bittersweet Brownie Shortbread

    1. Prepare Baking Dish

    Preheat your oven to 350 degrees Fahrenheit and prepare your 9-by-13-inch baking dish by greasing it with butter and lining it with parchment paper.

    2. Make Shortbread Base

    In a large mixing bowl, combine all-purpose flour, granulated sugar, and fine sea salt. Cut in cold unsalted butter until the mixture resembles coarse crumbs. Press this dough evenly into the bottom of your prepared baking dish, and prick the surface with a fork. Bake for about 30-35 minutes, or until the edges are lightly golden.

    3. Increase Oven Temperature

    Once the shortbread is done, raise the oven temperature to 375 degrees Fahrenheit to prepare for baking the brownie layer.

    4. Prepare Brownie Layer

    Melt unsalted butter with unsweetened chocolate. Once smooth, whisk in light brown sugar, granulated sugar, cocoa powder, large eggs, and vanilla extract until homogenous. In a separate bowl, whisk together all-purpose flour and fine sea salt, then combine with the chocolate mixture. Optionally, fold in chopped nuts.

    5. Assemble and Bake

    Carefully spread the brownie batter over the cooled shortbread base. Sprinkle with flaky sea salt and bake for 23-28 minutes until the brownie layer is set.

    6. Cool and Serve

    Remove the dish from the oven and let it cool on a wire rack completely before slicing into bars. Serve once cooled.


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