Ingrédients pour Heavenly Brownie On Shortbread Bars
- 1 ¾ cups (220g) All Purpose Flour
- 1 ¼ cups (250g) Granulated Sugar
- ½ teaspoon Salt
- 1 cup 6 tablespoons (310g) Unsalted Butter
- 2 teaspoons Pure Vanilla Extract
- 6 ounces (170g) Bittersweet Chocolate
- Light Brown Sugar
- 2 large Eggs
- ½ cup (60g) Hazelnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Heavenly Brownie On Shortbread Bars? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Heavenly Brownie On Shortbread Bars
- **Pan Prep:** Line a 9x9x2-inch square baking pan with aluminum foil, ensuring the foil extends 2 inches up the sides for easy removal.
- **Preheat Oven:** Preheat your oven to 350°F (175°C). Position a rack in the center.
- **Shortbread:** In a food processor, combine 1 ½ cups (190g) all-purpose flour, ½ cup (100g) granulated sugar, and ¼ teaspoon salt. Pulse briefly to combine.
- **Add Butter:** Cut in 1 cup (2 sticks, 225g) cold unsalted butter, using 1-second pulses until the mixture resembles coarse crumbs. Do not over-process.
- **Incorporate Vanilla:** Add 1 teaspoon vanilla extract and pulse until small clumps form. Avoid over-mixing.
- **Press into Pan:** Press the shortbread mixture evenly into the bottom of the prepared pan.
- **Bake Shortbread:** Bake for 27-32 minutes, or until pale gold and firm. Let cool completely in the pan for about 20 minutes.
- **Brownie Topping:** In a medium bowl, whisk together ¼ cup (30g) all-purpose flour and ¼ teaspoon salt.
- **Melt Chocolate:** In a heavy saucepan, melt 6 ounces (170g) semisweet chocolate and 6 tablespoons (85g) unsalted butter over very low heat, stirring until smooth. Remove from heat.
- **Combine Wet Ingredients:** Stir in ¾ cup (150g) granulated sugar until well combined. Set aside for 5-7 minutes to slightly cool.
- **Whisk Eggs:** In a separate bowl, whisk 2 large eggs lightly.
- **Combine Brownie Batter:** Gradually add the cooled chocolate mixture to the eggs, whisking until blended. Stir in 1 teaspoon vanilla extract, then the flour mixture.
- **Assemble:** Pour the brownie batter evenly over the cooled shortbread crust.
- **Add Nuts:** Sprinkle ½ cup (60g) chopped nuts (e.g., pecans, walnuts) evenly over the batter. Gently press them into the batter.
- **Bake Brownie:** Bake for 27-30 minutes, or until the top is slightly cracked and the edges are set, but the center is still slightly soft.
- **Cool Completely:** Transfer to a wire rack and let cool completely in the pan for at least 3 hours, or preferably overnight.
- **Cut and Serve:** Lift the brownie slab out of the pan using the foil. Cut into 1 ½-inch squares using a sharp knife.
- **Storage:** Store leftover brownies in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
32g
Fat
17g
Carbs
4g
