Shortbread Brownies

Shortcrust Brownies
I bought the Fat Witch Brownies cookbook which consists of 160 pages of recipes for only brownies! I wasn’t expecting too much as I didn’t think there were that many ways to make a brownie, but I was really surprised. All the recipes look really great!

Shortcrust Brownies
These shortbread brownies came out so perfect! This book would make a really nice Christmas gift for someone. The book fits perfectly in a 9 x 9 inch pan.
Shortcrust Brownies
Shortbread Brownies
adapted from Fat Witch Brownies
Ingredients
Crust
7 tbs (100g) unsalted butter at room temperature
2 tbs granulated sugar
1 tbs packed light brown sugar
1 large egg yolk
1 cup plain flour
1/2 cup finely chopped pecans (I couldn’t find any and used hazelnuts)
Brownie Batter
12 tbs (168g) unsalted butter at room temperature
1 cup bittersweet (70%) chocolate
1 cup packed light brown sugar
2 large egg yolks
1 tsp vanilla
1 cup plain flour
1 tsp baking powder
1/2 tsp salt
1/3 cup finely chopped pecans (optional)
Shortbread Brownies
1. Grease a 9 inch x 9 inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350 F/180 C.
Shortbread Brownies
2. To make the crust, beat the butter, granulated sugar and brown sugar together until combined but still crumbly. Add the egg yolk and beat until smooth.
3. Measure the flour and then sift it directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains. Add the nuts and mix by hand. Press the dough evenly into the bottom of the prepared baking pan. Bake the crust for 8 minutes. Remove from oven and set aside on a rack to cool.
Shortbread Brownies

4. To make the brownie batter, place the butter in a small bowl and melt in the microwave (heat for 30 seconds at a time until gently melted). Do the same for the chocolate but don’t overheat and burn. Pour the butter into the melted chocolate, stir to combine, and set aside to cool.
If you’re not confident using the microwave, melt the butter and the chocolate on the stove using a double boiler (I’m lazy and like to use the microwave).
5. In another bowl beat the egg yolks, brown sugar and vanilla until smooth. Stir in the melted chocolate and butter. Measure the flour, baking powder and salt and then sift directly into the batter. Mix gently until well combined. Stir the nuts in.
Shortbread Brownies
6. Using a spatula, spread the batter evenly on the top of the cooled crust. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Shortbread Brownies
7. Remove from the oven and cool on a rack for 1 hour (very important to let it cool for the full hour).
Shortbread Brownies

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4 Comments

  1. I heart cupcakes

    These look delicious. I have had the book in my wish list on Amazon for some time and I must buy it soon! I'm always a bit worried with the cups for measuring though

  2. Cupcake Kelly

    It's a really nice book! There are definietly a few things that have to be adapted to UK ingredients but probably nothing different than you do with US Cupcake recipe books already.

    Cups are really easy. Brown sugar packed tightly, flour and granulated sugar filled to the top (and leveled). In my opinion measuring the butter was hard so I did one tablespoon and calculated that it was 14g and did it that way.

    Besides as your an excellent baker using measuring cups give the freedom of adding a bit of this and that!

  3. Congrats on the Foodgawker photo! You def. deserved it!

  4. Baking Addict

    These definitely look delicious. Was just thinking of whipping up some brownies using Nigella's recipe. I have this book on my wish list too. I've just ordered the Love Bakery book today so will have to save this for another time.

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