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Shortbread Brownies

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“This is a winner in the Best Brownies Ever Category in March 2005 Better Homes and Gardens Magazine.”
READY IN:
1hr
SERVES:
24
UNITS:
US

Ingredients Nutrition

  • SHORTBREAD CRUST LAYER
  • 1 cup flour
  • 14 cup brown sugar, packed
  • 12 cup butter
  • 14 cup miniature semisweet chocolate chips
  • BROWNIE LAYER
  • 1 13 cups sugar
  • 34 cup flour
  • 12 cup unsweetened cocoa powder
  • 1 12 teaspoons baking powder
  • 12 teaspoon salt
  • 3 eggs
  • 13 cup butter, melted
  • 1 tablespoon vanilla
  • 12 cup miniature semisweet chocolate chips

Directions

  1. Preheat oven to 350°F.
  2. Line a 9x9 inch baking pan with foil.
  3. Stir together 1 cup flour and the brown sugar in a bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
  4. Stir in 1/4 cup of the chocolate chips.
  5. Press into the prepared pan and bake for 8 minutes.
  6. While the crust bakes, mix together the sugar, 3/4 cup flour, cocoa powder, baking powder, and salt in a large bowl.
  7. Add eggs, melted butter, and vanilla; beat until smooth.
  8. Stir in 1/2 cup chocolate chips, and spread the batter over the crust.
  9. Bake for 40 minutes.
  10. Cool in the pan on a wire rack before removing and cutting into squares.

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