Ingredientes para Shortbread Brownies
- 1 3/4 cups (210g) all-purpose flour
- 1/2 cup (100g) packed light brown sugar
- 3/4 cup (170g) unsalted butter
- 3/4 cup (90g) semi-sweet chocolate chips
- 1/2 cup (100g) granulated sugar
- 1/3 cup (20g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
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Cómo preparar Shortbread Brownies
- Preheat oven to 350°F (175°C).
- Line a 9x9 inch baking pan with foil, leaving an overhang on the sides to help with lifting out the finished brownies.
- In a medium bowl, whisk together 1 cup (120g) all-purpose flour and 1/2 cup (100g) packed light brown sugar until well combined.
- Cut in 1/2 cup (113g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/4 cup (30g) semi-sweet chocolate chips.
- Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 8 minutes.
- While the crust bakes, prepare the brownie batter. In a large bowl, whisk together 1/2 cup (100g) granulated sugar, 3/4 cup (90g) all-purpose flour, 1/3 cup (20g) unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Add 2 large eggs, 1/4 cup (57g) melted unsalted butter, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed until smooth.
- Stir in 1/2 cup (60g) semi-sweet chocolate chips.
- Pour the brownie batter evenly over the partially baked crust.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (don't overbake!).
- Let the brownies cool completely in the pan on a wire rack before lifting them out using the foil overhang. Cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
65g
Fat
26g
Carbs
8g