Heavenly Brownie-On-Shortbread Bars Recipe

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Heavenly Brownie-On-Shortbread Bars
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Ingredients
13
Count
Nutrition
124
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. PAN PREP:.
  2. Center a rack in the oven and preheat the oven to 350 degrees F. Press a.
  3. Sheet of aluminum foil to cover the outside bottom and sides of a 9 by 9 by 2-inch square pan.
  4. Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.
  5. SHORTBREAD:.
  6. In a food processor, combine the flour, sugar, and salt and.
  7. Process briefly to blend.
  8. Scatter the butter pieces over the top and process with 1-second.
  9. Bursts.
  10. Add the vanilla and continue with 1-second bursts until the ingredients form.
  11. Small clumps.
  12. Stop before the mixture forms a ball.
  13. Scatter the clumps over the bottom of the prepared pan, and press with fingertips to line the bottom evenly.
  14. Bake the shortbread until it is pale gold and firm to the touch, 27 to 32 minutes.
  15. Let cool in the pan, about 20 minutes.
  16. HEAVENLY BROWNIE:.
  17. Briefly whisk together the flour and salt in a medium bowl to blend; set aside.
  18. In a small, heavy saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth.
  19. Remove from the heat and stir the sugar into the chocolate mixture, combining thoroughly.
  20. Set aside for 5 to 7 minutes.
  21. In a medium bowl, whisk the eggs until lightly beaten.
  22. Add the slightly cooled chocolate mixture to the eggs, stirring to blend. Stir in the vanilla, then the flour mixture.
  23. Pour the batter over the shortbread, and spread evenly with a rubber spatula.
  24. Sprinkle the nuts evenly over the batter.
  25. Gently pat them in place.
  26. Bake the brownie until the top looks slightly cracked about 1 inch from the edge around the pan and feels soft to the touch, 27 – 30 minutes (Don't overbake; the brownie will firm as it cools).
  27. Transfer to a wire rack and let cool completely in the pan, at least 3.
  28. Hours or up to overnight.
  29. TO SERVE:.
  30. Using the edges of the foil as handles, lift the brownie slab onto a cutting board.
  31. Using a sharp knife, cut the brownies straight down through the shortbread into 1-1/2-inch squares.
  32. STORAGE:.
  33. Return the bars to the pan, cover with aluminum foil, sealing the.
  34. Foil around the edges of the pan, and keep at room temperature for up to 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 124.49 Kcal (521 kJ)
Calories from fat 59.25 Kcal
% Daily Value*
Total Fat 6.58g 10%
Cholesterol 29.72mg 10%
Sodium 35.7mg 1%
Potassium 28.22mg 1%
Total Carbs 15.49g 5%
Sugars 9.54g 38%
Dietary Fiber 0.37g 1%
Protein 1.54g 3%
Vitamin A 0.1mg 2%
Iron 0.3mg 2%
Calcium 13.6mg 1%
Amount Per 100 g
Calories 409.22 Kcal (1713 kJ)
Calories from fat 194.78 Kcal
% Daily Value*
Total Fat 21.64g 10%
Cholesterol 97.7mg 10%
Sodium 117.36mg 1%
Potassium 92.76mg 1%
Total Carbs 50.92g 5%
Sugars 31.35g 38%
Dietary Fiber 1.2g 1%
Protein 5.05g 3%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 2%
Iron 1mg 2%
Calcium 44.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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